Description
An elegant summer pizza featuring a crisp crust topped with creamy ricotta, sweet blackberries, and aromatic basil.
Ingredients
Scale
- 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