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1
For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix.
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2
Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl.
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3
Pulse until very finely powdered.
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4
Add eggs and continue to pulse until dough forms a ball that revolves on blade.
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5
Remove dough, press into a disk, wrap and chill.
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6
For the filling, place ricotta in work bowl of food processor and pulse to puree smoothly.
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7
Transfer ricotta to a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.
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8
Preheat oven to 350 degrees and set a rack in the lower third divide the Pasta Frolla into 2 pieces.
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9
roll 1 of the pieces thinly to line a 12-inch straight sided cake pan.
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10
Pour in filling and smooth top.
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11
Roll the remaining dough to a 12-inch square and cut into 1-inch strips.
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12
Whisk egg and salt together and paint dough strips with egg wash.
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13
Arrange six strips on filling.
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14
Arrange remaining strips at a 45-degree angle to the first ones.
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15
Press strips at rim of pan to adhere and trim away excess dough even with top of pan.
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16
Bake the Pizza about 45 minutes, until the filling is set and the dough is baked through.
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17
Cool in the pan on a rack.
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18
To unmold, place a platter on pizza and invert, removing pan.
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19
Replace pan with another platter and invert again, removing top platter.
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20
Serve the Pizza at room temperature.
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21
Refrigerate leftovers.
