1. Preheat Carbon oven to low/low
2. Add all filling ingredients to a bowl, mix to combine and set aside.
3. Stretch 180-220g dough ball into a 12” x 6” oblong shape.
4. Brush perimeter of crust with extra virgin olive oil and sprinkle the perimeter generously with turbinado sugar.
5. Spread 100g of the sweetened ricotta on the center of the dough.
6. Top with fruit of choice (cranberries, sliced stone fruit, raspberries, blueberries) and place in oven.
7. Turn very consistently. The sugar will melt (a good thing) and want to burn (bad thing).
8. Cook as long as you can to maximize caramelization before it burns.
9. Remove to rack to let cool. Cut and dust with powdered sugar.

FILLING

• Ricotta
• Zest from 1/2 lemon
• 1 tsp. vanilla
• 1/2 c. granulated sugar