2 cups Whole Milk Ricotta Cheese
1 tsp Vanilla Extract
2 Meyer Lemons, 1 grated on microplane, 1 zested for garnish
3 Tbsp + 2 tsp Raw Cane Sugar
2 Tbsp + extra (for drizzeling) SOOC Meyer Lemon Olive Oil
3 Tbsp SOOC Blueberry Balsamic Vinegar
3 Tbsp SOOC Raspberry Balsamic Vinegar
1-1/14 lb ball fresh Pizza Dough
½ pint fresh Blueberries
½ pint fresh Raspberries
Fresh Mint leaves, torn or thinly sliced
Preheat oven 450°F. Line a large sheet pan with parchment paper. In a medium bowl, combine cheese, vanilla, 1 tablespoon sugar, grated zest of 1 lemon and 2 teaspoons lemon olive oil. Refrigerate.
In a small saucepan, simmer both vinegars slowly until reduced by half and syrupy, stirring occasionally for about 30 minutes. Set aside to cool and thicken.
Punch down dough onto a board. Divide into 8 pieces with bench scraper. Form into balls, then stretch into 4 inch circles, with hands greased with Meyer Lemon Olive Oil. Sprinkle each with 1 teaspoon sugar covering both sides. Rest on sheet pan for 15 minutes.
Drizzle top of each with ½ teaspoon Meyer Lemon Olive Oil. Place pan on middle rack in oven and bake until puffed and golden on bottom for 10 minutes. Remove from oven. Cool for 10 minutes.
To assemble pizzettes: Top each with ¼ cup ricotta mixture, 1 teaspoon drizzled berry balsamic glaze, fresh berries, drizzle of Meyer Lemon Olive Oil. Sprinkle with mint and lemon zest!