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Blackberry Basil Ricotta Pizza

An elegant and easy flatbread with creamy lemon ricotta, sweet-tart blackberries, fresh basil, and a honey drizzle.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Calories: 420

Ingredients
  

For the Pizza
  • 1 pound pizza dough at room temperature
  • 1 tbsp extra-virgin olive oil plus more for brushing
  • 1 cup whole-milk ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.25 tsp fine sea salt plus more for finishing
  • 0.25 tsp freshly cracked black pepper
  • 1 cup fresh blackberries
  • 0.5 cup fresh basil leaves thinly sliced, plus whole leaves for garnish
  • 2 tbsp honey plus more for drizzling
  • 0.25 cup shaved Parmigiano-Reggiano cheese
  • Semolina flour or cornmeal for dusting

Equipment

  • Pizza stone or baking sheet
  • Mixing bowls
  • Parchment paper

Method
 

  1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500-550°F (260-290°C) for 45 minutes.
  2. In a bowl, mix ricotta, lemon zest, lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and pepper until smooth. Set aside.
  3. On a floured surface, shape the dough into a 12-14 inch round. Transfer to parchment paper dusted with semolina.
  4. Brush the outer crust with olive oil. Spread ricotta mixture over dough, leaving a 1-inch border. Scatter blackberries on top.
  5. Carefully slide the pizza (on parchment) onto the hot stone. Bake for 8-12 mins until crust is golden and berries are soft.
  6. Remove from oven and immediately top with sliced basil, shaved parmesan, a drizzle of honey, and a pinch of flaky salt. Slice and serve.

Notes

For best results, ensure dough is at room temperature for easy stretching. Fresh, whole-milk ricotta yields the creamiest result.