Why You’ll Love This Recipe
I enjoy this pizza because it’s fresh, colorful, and unique. The mix of savory cheese and juicy blackberries is unexpected but works so well together. I like making it on hot evenings when I don’t want something too heavy, and it always feels like a special treat even though it’s simple to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ball of pizza dough
1 tbsp olive oil plus more
2 garlic cloves minced
1 cup whole milk ricotta
1/2 cup shredded mozzarella
Salt and pepper
1 cup fresh blackberries
A handful of fresh basil
2 tbsp balsamic glaze
Directions
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I preheat my oven as high as it goes, around 500°F (260°C), with a pizza stone inside. While it heats, I let the dough rest on the counter to make stretching easier.
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I mix ricotta, garlic, salt, and pepper in a bowl to make the sauce.
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I stretch the dough (no need for a perfect circle) and place it on parchment paper. I spread the ricotta mixture over it, then add mozzarella.
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I scatter blackberries evenly across the pizza so every bite gets some fruit.
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I slide the pizza onto the hot stone and bake for 8–12 minutes, until the crust turns golden and the cheese is bubbly.
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Once baked, I let it rest for a minute, then tear fresh basil over the top and drizzle with balsamic glaze.
Servings and Timing
This recipe makes 6 servings. It takes about 14 minutes of prep, 12 minutes of baking, and 20 minutes of resting time. Altogether, I can enjoy this pizza in about 46 minutes.
Variations
Sometimes I add swap blackberries with raspberries or figs. If I’m in the mood for more richness, I drizzle honey instead of balsamic glaze. For extra crunch, I sprinkle on toasted pine nuts or walnuts after baking.
Storage/Reheating
If I have leftovers, I keep them in an airtight container in the refrigerator for up to 2 days. To reheat, I place slices in a hot skillet until the crust crisps back up. I avoid microwaving because it makes the crust soft.
FAQs
Can I use store-bought pizza dough?
Yes, I often use store-bought dough when I don’t have time to make my own.
Do I need a pizza stone for this recipe?
No, I can use a baking sheet, though the crust gets crisper with a stone.
Can I make this pizza ahead of time?
I prefer baking it fresh, but I can prep the dough and ricotta mixture in advance.
Can I use frozen blackberries?
Yes, but I thaw and pat them dry first to prevent excess moisture.
What cheese can I substitute for ricotta?
I sometimes use mascarpone or goat cheese for a different flavor.
How do I stop the pizza from getting soggy?
I avoid overloading with blackberries and make sure the oven is very hot.
Can I grill this pizza instead of baking?
Yes, I love grilling it for a smoky flavor—just place it on a pizza stone or grill pan.
Can I skip the balsamic glaze?
Yes, but I find it adds a nice tang that balances the sweetness of the berries.
Is this pizza vegetarian?
Yes, this recipe is completely vegetarian as written.
Can I use dried basil instead of fresh?
Fresh basil works best, but in a pinch, I sprinkle a small amount of dried basil before baking.
Conclusion
This blackberry basil ricotta pizza is one of my favorite ways to enjoy seasonal fruit in a savory dish. I love how the creamy ricotta, sweet berries, and fresh basil come together for something unexpected yet comforting. It’s a pizza I look forward to making again and again.
