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Blackberry Basil Ricotta Pizza

A gourmet sweet and savory pizza featuring a garlic-infused crust, a rich blend of mozzarella and ricotta cheeses, topped with bursting fresh blackberries and aromatic basil ribbons.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust and Base
  • 1 pound pizza dough room temperature
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 pinch crushed red pepper flakes optional
Cheese Layer
  • 1 cup whole milk ricotta cheese drained if watery
  • 1.5 cups low-moisture whole milk mozzarella shredded
  • 0.25 cup Parmesan cheese grated
Toppings
  • 1 cup fresh blackberries washed and patted dry
  • 0.25 cup fresh basil leaves chiffonade
  • 1 pinch flaky sea salt to taste
  • 1 pinch black pepper freshly cracked
  • 1 tbsp hot honey optional drizzle

Equipment

  • Pizza Stone or Baking Sheet
  • Small mixing bowl
  • Pastry brush
  • Pizza Cutter

Method
 

  1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
  2. In a small bowl, whisk together the olive oil, minced garlic, and red pepper flakes.
  3. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer to parchment paper or an oiled baking sheet.
  4. Brush the garlic olive oil evenly over the surface of the dough, leaving a small border for the crust.
  5. Dollop the ricotta cheese over the dough. Sprinkle evenly with shredded mozzarella and grated Parmesan.
  6. Scatter the fresh blackberries over the cheese, pressing them gently so they stay in place.
  7. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
  8. Remove from the oven and let rest for 2 minutes. Top with fresh basil ribbons, a sprinkle of flaky sea salt, black pepper, and an optional drizzle of hot honey before slicing.

Notes

Ensure blackberries are completely dry before placing on the pizza to avoid a soggy crust.