Lisa Whalen’s Pizza di Ricotta - edible Southeastern Massachusetts
Pastry 5 ounces unbleached white flour pinch salt 1 teaspoon sugar 4 ounces cold butter, cut in bits (or half lard) 1 egg yolk ¼ teaspoon vanilla extract 3 tabl
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Cooking tools:
- Food processor
- Rolling pin
- Pie dish
- Oven
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Cooling rack
Ingredients
- 5 ounces unbleached white flour
- pinch salt
- 1 teaspoon sugar
- 4 ounces cold butter, cut in bits (or half lard)
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 tablespoons ice water, approximately
- 6 large eggs
- ¾ cup sugar
- 3 cups ricotta cheese
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ¼ teaspoon lemon oil or 2 tablespoons lemon zest
- ¼ teaspoon orange oil or 2 tablespoons orange zest
- 1 tablespoon vanilla
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