Sweet Ricotta Pizza

Mix the flour with the granulated sugar and arrange them in a fountain on the work surface. Combine the soft butter cut into pieces and the egg yolks, then work the dough until you obtain a smooth, homogeneous dough without streaks of butter. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes, so that it acquires consistency.

Pass the ricotta through a sieve and let it fall directly into a bowl. Add the powdered sugar and mix until you obtain a creamy, uniform base, without visible lumps. This process makes the filling finer and makes it easier to incorporate the custard.

Gradually incorporate the custard into the sweetened ricotta. Add the chopped dark chocolate, the candied fruit Mix the grated zest of the unwaxed lemon, the maraschino liqueur, and a pinch of cinnamon. Mix until the ingredients are evenly distributed, then let it rest. the mixture for 15 minutes.

Remove the dough from the refrigerator and divide it into two parts. Roll out a thin disk about 30 centimeters (11.81 in) in diameter and a second, smaller disk, large enough to cover the filling. Work gently to maintain a uniform thickness, so the dough will cook evenly across the entire surface.

Butter and flour one springform pan 25 centimeters (9.84 in) in diameter. Cover it with the larger pastry disc, making sure it adheres to the bottom and sides without tearing. Make sure the edge remains continuous, as it will need to be sealed with the top covering.

Pour the ricotta filling into the pan and carefully smooth it out, spreading it all the way to the edges without leaving any gaps. Cover with the second pastry disc and press the edges together evenly. Seal the entire perimeter well so the filling doesn't leak out during baking.

Lightly beat theegg white and brush it over the surface of the dough, covering it evenly.egg white It promotes external browning: the coating must be shiny before cooking, without accumulations that could create irregular spots.

Bake at 190°C (374°F) for about 40 minutes. Check the surface during the last few minutes: the sweet pizza is ready when it appears golden brown and the crust is cooked through. Remove it from the oven at the end of cooking, avoiding overheating to avoid overdrying the filling.

Remove the sweet pizza from the oven, remove it from the pan, and transfer it to a wire rack. Let it cool completely before serving, so the ricotta and custard filling can set and the cut is cleaner.