Indulge in the delightful combination of sweet blackberries, creamy ricotta cheese, and fragrant basil on a crispy pizza crust with our Blackberry Basil Ricotta Pizza recipe. This dish is not only delicious but also easy to make, making it a perfect choice for a cozy night in or a gathering with friends.

Why You’ll Love This Recipe?

The unique flavors of blackberries, ricotta, and basil create a mouthwatering taste sensation.
With a quick prep time, this pizza is perfect for a busy weeknight dinner or a weekend treat.

It can be easily customized with your favorite toppings or additional cheeses for a personalized touch.

Ingredient Notes:

(to 12-inch) unbaked pizza crust
Olive oil for drizzling

Fresh blackberries (about a pint)
Shredded mozzarella cheese
Shredded parmesan cheese

Ricotta cheese
Fresh basil leaves, roughly chopped
Optional: balsamic glaze for drizzling

Step-by-Step Instructions:

Preheat your oven to 425°F and place the pizza crust on a baking sheet.
Drizzle olive oil over the crust and spread the mozzarella and parmesan cheeses evenly.
Scatter blackberries on top, followed by dollops of ricotta cheese.

Bake for 12-15 minutes until the cheese is bubbly and the crust is golden brown.
Sprinkle chopped basil over the hot pizza and drizzle with balsamic glaze if desired.
Slice and serve hot.

Helpful Tips:

Pre-bake the pizza crust for a few minutes before adding toppings for a crisper base.
Experiment with different cheeses like goat cheese or feta for a unique flavor profile.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Expert Tips for the Best Results:

Use fresh, ripe blackberries for the best flavor and texture.
Opt for whole milk ricotta for a creamier consistency.
Try grilling the pizza for a smoky twist on this recipe.

Serving Suggestions:

Pair this Blackberry Basil Ricotta Pizza with a fresh arugula salad dressed in lemon vinaigrette and a glass of chilled white wine for a complete meal experience.

Storage and Reheating Tips:

To store leftovers, wrap the pizza in foil and refrigerate. Reheat in a 350°F oven for 10-15 minutes or until warmed through.

Frequently Asked Questions:

Can I use frozen blackberries instead of fresh?

Yes, but make sure to thaw and drain excess liquid before using.

Can I make this pizza vegetarian?

Absolutely! Simply omit any meat toppings and load up on veggies.

How can I make this pizza gluten-free?

Use a gluten-free pizza crust or opt for a cauliflower crust alternative.

Can I freeze this pizza for later?

It’s best enjoyed fresh, but you can freeze individual slices for up to 1 month.

Conclusion:

Don’t miss out on the delightful flavors of our Blackberry Basil Ricotta Pizza. Try this recipe today and enjoy a burst of sweet, savory, and creamy goodness in every bite. Share your culinary creations with us and let us know how you liked it!

Blackberry Basil Ricotta Pizza

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Author: Emily

Prep Time: 10 mins
Cook Time: 15-20 mins
Total Time: 25-30 mins

Yield: 1 pizza (4-6 servings) 1x
Category: Main-course
Method: Baking

Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

This Blackberry Basil Ricotta Pizza is a unique and flavorful twist on traditional pizza. The combination of sweet blackberries, creamy ricotta, and fragrant basil creates a deliciously different pizza experience.

Ingredients

Units Scale

Main Ingredients:

1 (14 to 16-inch) unbaked pizza crust
1 tablespoon olive oil
2 cups blackberries

1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1/2 cup ricotta cheese

10 large fresh basil leaves, roughly chopped

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Instructions

Preheat Oven: Preheat the oven to the specified temperature for the pizza crust.
Prepare Ingredients: Spread olive oil over the pizza crust. Top with blackberries, mozzarella, parmesan, ricotta, and basil.

Bake: Bake the pizza according to the pizza crust instructions until the cheese is melted and bubbly.

Notes

You can add a drizzle of balsamic glaze or honey for extra flavor.
Feel free to customize the toppings with additional ingredients like prosciutto or arugula.