“This recipe (along with the recipe for the crust) was found in the 2001 cookbook, Luscious Lemon Desserts. Preparation time does not include the time needed for the dough to chill.”
1hr 25mins

Ingredients Nutrition


  1. FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
  3. Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
  4. Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
  5. Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
  6. Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
  7. Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
  8. FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
  9. Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
  10. Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
  11. Cut the pizza into wedges & serve warm.

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