Ingredients
Equipment
Method
Prepare the Dough
- Whisk flour and salt in a bowl; cut in cold butter until pea-sized crumbs form.
- Incorporate ice water one tablespoon at a time until dough just holds together.
- Wrap dough and refrigerate for 60 minutes to relax gluten.
Assemble and Bake
- Whisk ricotta and egg; spread over rolled-out dough circle leaving a 2-inch border.
- Alternating slices of red tomatoes, yellow tomatoes, and mozzarella over the egg mixture.
- Fold edges roughly and bake at 400°F (200°C) for 40 minutes until crust is golden-brown and tomatoes are blistered.
- Top with fresh basil and cracked black pepper before serving.
Nutrition
Notes
Salt your tomatoes beforehand to prevent a soggy crust.
Use ice-cold water for the flakiest pastry result.
Use ice-cold water for the flakiest pastry result.
