For the pasta frolla, combine the dry ingredients and mix well. Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pasty. Beat the egg with the milk or water and stir in with a fork. Continue stirring until the dough holds together, then knead briefly, just until smooth. Shape the dough into a disk, wrap in plastic, and refrigerate at least 1 hour, or until firm.
For the ricotta filling, press the ricotta through a fine sieve into a mixing bowl or puree it in a food processor fitted with the metal blade. Stir in the sugar, then the eggs, one at a time. Stir in the vanilla, anisette, citron, and
Roll out the reserved dough into a
Bake at 350 degrees for about 45 minutes, until the filling is set and the pastry is a light gold. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, and then reinvert so that the pizza is right side up. Serve the pizza at room temperature.
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