Preheat oven to 375 F and line a baking sheet with parchment paper.

Roll out your dough into a large circle, roughly 16 inches in diameter and place on top of parchment. Make sure the dough has reached room temperature before baking.

In a bowl, mix together the ricotta, 1/4 cup sugar, and half of the vanilla seeds.

In another bowl, toss together the fruit with 2 tablespoons of raw sugar, the other half of vanilla seeds, and pinch of salt.

Spread the ricotta mixture over the dough in an even layer, leaving a 2-3 inch border of dough.

Layer the fruit on top in an even design.

Fold up the edges to secure the filing.

Brush the edges of dough with the beaten egg and sprinkle with raw sugar.

Bake for about 30 minutes, or until the edges are golden brown.