Blackberry Basil Ricotta Pizza arrives like a summer sonnet: crisp crust, creamy ricotta, and bright blackberries finished with peppery basil. The main keyword, Blackberry Basil Ricotta Pizza, appears early because the contrast of sweet fruit and herbal lift defines the dish. For guidance on balancing herbs and acidity, consult this concise resource on seasonal herb pairings and recipes to refine your taste decisions.
Why Make This Recipe
- Effortless Yet Elegant — A simple assembly produces a restaurant-worthy result with minimal active time.
- Minimal Ingredients — High-quality components sing; each element has a purpose.
- Impressive Flavor — Sweet-tart blackberries, silky ricotta, and aromatic basil create a layered, refined profile.
This version elevates ordinary fruit-topped pizzas by using whipped ricotta for silkiness, a whisper of lemon to brighten, and finishing olive oil for a glossy, fragrant finish. The result feels curated rather than casual, ideal for a refined appetizer or light supper. The basil’s green brightness recalls the same herb-driven clarity discussed in green soup ingredients and benefits.
Ingredients
Base
- 1 pound pizza dough, at room temperature (store-bought or homemade)
- 1–2 tablespoons extra-virgin olive oil, for brushing
Sauce & Cheese
- 1 cup whole-milk ricotta, strained for 30 minutes (for a creamier texture)
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon lemon juice, freshly squeezed
- Salt and freshly ground black pepper, to taste
Topping
- 1 cup fresh blackberries, gently rinsed and patted dry
- 10–12 fresh basil leaves, stacked and chiffonade
- 1–2 tablespoons honey or aged balsamic reduction (optional)
- Flaky sea salt, for finishing
Precision notes: ricotta should be well-drained for a spreadable consistency; basil finely sliced; dough at room temperature so it stretches easily.
How to Make Blackberry Basil Ricotta Pizza:
- Preheat and prep: Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Warm dough at room temperature until pliable. Mini-tip: a hot surface ensures immediate oven spring and a crisp underside.
- Stretch the dough: On a lightly floured board, stretch the dough into a 10–12 inch oval. Aim for a thin center and slightly thicker rim for crisp edges that still yield to bite. Sensory cue: the dough should feel cool and elastic, not sticky.
- Oil and par-bake: Transfer dough to a peel or parchment. Brush lightly with olive oil. Slide onto the preheated stone and par-bake 4–6 minutes until pale gold and just set. Mini-tip: par-baking prevents the ricotta from over-wetting the crust.
- Whip the ricotta: While the crust par-bakes, whisk strained ricotta with lemon zest, lemon juice, a pinch of salt, and a grind of pepper until silky and slightly aerated. Texture: you want a spreadable cloud, not a runny sauce.
- Top and finish bake: Remove crust, spread whipped ricotta evenly, scatter blackberries (space them for even roasting), and return to the oven for 6–8 minutes, until crust is golden and blackberries begin to soften and blister. Sensory cue: watch for a glossy fruit sheen and faint caramelization.
- Final garnish: Remove pizza, scatter chiffonaded basil, drizzle honey or a few drops of aged balsamic if using, and finish with flaky sea salt and a final drizzle of extra-virgin olive oil. Mini-tip: add basil after baking to preserve its bright aroma.
How to Serve Blackberry Basil Ricotta Pizza
Serve on a warmed wooden board or marble slab for contrast. Slice into six thin wedges to showcase the jewel-like blackberries. For a composed plating, place a small spoonful of extra whipped ricotta alongside each slice and finish with microgreens or a few toasted walnut pieces for crunch. Offer a light white wine or sparkling rosé to complement the fruit’s acidity.
How to Store Blackberry Basil Ricotta Pizza
Cool completely on a wire rack to prevent sogginess. Store in an airtight container in the refrigerator for up to 2 days—separate layers with parchment. To reheat, use a 375°F oven on a baking sheet for 6–8 minutes to revive crispness; avoid the microwave, which softens the crust. If preparing components ahead, keep ricotta chilled and blackberries whole until assembly.
Tips to Make Blackberry Basil Ricotta Pizza
- Drain the ricotta well: A cheesecloth-lined sieve for 30 minutes prevents a wet crust.
- Maintain fruit texture: Add blackberries midway through baking to avoid total collapse and to preserve shape.
- Heat control: Use a preheated stone and high oven temp for a blistered crust with tender crumb.
- Finish cold herbs last: Adding basil after baking preserves the herb’s fragrance and bright color.
Variation (if any):
- Upgrade the cheese: Swap half the ricotta for a spoonful of burrata added after baking for extra silkiness.
- Nutty crunch: Scatter toasted pistachios or hazelnuts for texture and a complementary flavor note.
- Savory twist: Add a thin layer of prosciutto after baking for a salty counterpoint to the blackberries.
FAQs:
Can I use frozen blackberries?
Yes. Thaw and gently pat dry to remove excess moisture, then roast a touch longer; expect a softer berry texture and slightly deeper color.
Is there a non-dairy ricotta alternative?
Silken tofu blended with lemon, nutritional yeast, and a pinch of salt can mimic ricotta’s creaminess—strain briefly for best texture.
Can I make the pizza ahead of time?
You can par-bake the crust and prepare whipped ricotta ahead; assemble and finish-bake just before serving to keep components bright and fresh.
Conclusion
Blackberry Basil Ricotta Pizza balances sweetness, creaminess, and herbal clarity with deliberate simplicity—an elegant option when you want refinement without fuss. If you’re exploring dough techniques or prefer a one-hour or overnight method, consider this trusted reference on Best Homemade Pizza Recipe (1 Hour or Overnight) for dough guidance and timing. Share your plating ideas and adjustments in the comments, and if you try this at home, a photo is always welcome on social media. How would you make this dish your own?
Print
Blackberry Basil Ricotta Pizza
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant summer pizza featuring a crisp crust topped with creamy ricotta, sweet blackberries, and aromatic basil.
Ingredients
- 1 pound pizza dough, at room temperature
- 1–2 tablespoons extra-virgin olive oil, for brushing
- 1 cup whole-milk ricotta, strained for 30 minutes
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon lemon juice, freshly squeezed
- Salt and freshly ground black pepper, to taste
- 1 cup fresh blackberries, gently rinsed and patted dry
- 10–12 fresh basil leaves, stacked and chiffonade
- 1–2 tablespoons honey or aged balsamic reduction (optional)
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Stretch the dough into a 10–12 inch oval on a lightly floured board.
- Transfer dough to a peel or parchment. Brush lightly with olive oil.
- Par-bake for 4–6 minutes until pale gold and just set.
- Whip the ricotta with lemon zest, lemon juice, salt, and pepper until silky and aerated.
- Spread whipped ricotta evenly over crust, scatter blackberries, and return to the oven for 6–8 minutes.
- Remove pizza and garnish with chiffonaded basil, drizzle with honey or balsamic, and sprinkle with flaky sea salt.
Notes
To prevent a soggy crust, cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg