Blackberry Basil Ricotta Pizza
A delightful pizza featuring creamy ricotta, fresh blackberries, and basil on a crispy crust.
Servings: 4 servings
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Rolling Pin
Ingredients
Pizza Dough
- 1 piece Pre-made pizza dough Store-bought or homemade
Ricotta Mixture
- 1 cup Ricotta cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Honey Plus more for drizzling
Toppings
- 1 cup Fresh blackberries
- 1/2 cup Shredded mozzarella cheese Optional, for extra melt
Seasoning
- Olive oil For brushing
- Salt To taste
- Pepper To taste
Fresh Herbs
- 1 handful Fresh basil leaves
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating for a crispier crust.
- On a lightly floured surface, roll out your pizza dough to your desired thickness. Transfer the dough to a parchment-lined baking sheet or your heated pizza stone.
- Brush a thin layer of olive oil over the dough, especially the edges for a golden crust.
- In a small bowl, mix the ricotta cheese with the lemon zest and 1 tablespoon honey. Add a pinch of salt and pepper for flavor.
- Spread the ricotta mixture evenly across the prepared dough, leaving about a ½ inch border around the edge.
- Sprinkle the mozzarella cheese over the ricotta layer, if using.
- Scatter the fresh blackberries evenly over the pizza—some whole, some halved for variety.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
- Remove the pizza from the oven and immediately top with freshly torn basil leaves.
- Drizzle a bit more honey on top just before serving for an extra touch of sweetness.
- Slice, serve, and enjoy right away!
Notes
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 375°F oven for 7-8 minutes, or until warmed through and the crust is crisp again.