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Alright, this one’s gonna sound a little out there at first — I mean, blackberries? On pizza? But hear me out. It’s not just a quirky combo for the sake of being fancy. It works. Like, really works. I made this on a whim once when I was trying to clean out the fridge, and now it’s a regular in my dinner rotation.
There’s just something so satisfying about the way the sweet, juicy blackberries kind of melt into the creamy ricotta. Then you’ve got the fresh basil doing its herby thing, a little olive oil drizzle, and if you feel like being fancy — a balsamic glaze situation. It’s got all the vibes of a fancy flatbread you’d overpay for at a wine bar, but you can pull it off at home in about 20 minutes.
Why You’ll Love It
It’s different — but in a good way. A little sweet, a little savory, all kinds of yum.
Easy enough for a Tuesday, but impressive enough for company (if you’re the entertaining type).
Pretty as a picture — the colors alone will have you grabbing your phone for a quick snap.
Endlessly flexible — don’t like ricotta? Use goat cheese. Out of basil? Swap in arugula after baking. You do you.
Key Ingredients:
Pizza dough: Store-bought or homemade — whatever you’ve got on hand. Just let it warm up a bit before you try to roll it out (cold dough is a pain).
Ricotta cheese: Full-fat is extra creamy, but use what you like. I stir in a tiny bit of lemon zest and a pinch of salt just to wake it up.
Blackberries: Fresh and ripe are best. If yours are a little tart, that’s actually perfect.
Fresh basil: Tear the leaves with your hands — trust me, it keeps the flavor better than chopping.
Olive oil: A quick drizzle gives everything a golden glow and helps it roast up just right.
Salt and pepper: Just enough to balance the sweet.
Balsamic glaze (optional): Totally not necessary, but dang, it tastes good.
Instructions:
Step 1: Preheat the oven
Crank it to 450°F. If your dough package says something different, go with that — every dough has its own personality.
Step 2: Roll it out
Lightly flour your counter and roll your dough into whatever shape makes you happy. Oval? Circle-ish? Rustic blob? It’s all good. Move it to a baking sheet or pizza stone.
Step 3: Spread the ricotta
Scoop the ricotta right onto the dough and spread it out with the back of a spoon. Leave a little edge for the crust. (Bonus points if you seasoned it with lemon zest and salt.)
Step 4: Add the berries
Drop the blackberries over the cheese. Don’t stress about symmetry — this is rustic pizza, not food art class.
Step 5: Basil, oil, seasoning
Tear up the basil and sprinkle it all over. Drizzle a little olive oil on top. Then hit it with a light sprinkle of salt and pepper.
Step 6: Bake
Into the oven it goes for 10–15 minutes. Keep an eye on it — you want the crust golden and the cheese a little bubbly.
Step 7: Glaze & serve
Let it cool for a minute or two, then drizzle with balsamic glaze if you’re feeling fancy. Slice it up and eat while it’s still warm and magical.
Serving Ideas
Side salad moment: I love pairing it with a lemony arugula salad.
Brunch vibes: Cut into smaller pieces and serve with a fruit-forward cocktail or fizzy lemonade.
Wine night: A chilled rosé or sauv blanc makes this feel like a restaurant meal — but cozier.
Leftovers & Make-Ahead Tips
Fridge: Store slices in a container and eat within 2 days. They reheat best in the oven — or honestly, even the air fryer.
Microwave: Ehh, only if you’re desperate. It makes the crust sad and floppy.
Freezing: You can assemble the pizza (unbaked), freeze it on a sheet, then wrap it and bake it from frozen later. Just tack on a few extra minutes to the baking time.
Make-ahead dough: If you made your own dough, it’ll keep in the fridge for a day or so. Let it sit out to warm up before rolling or it’ll fight you.
Mix It Up (Because Why Not?)
No ricotta? Try goat cheese or even cream cheese in a pinch.
Add a little heat: A pinch of chili flakes or cracked black pepper before baking gives it a nice edge.
Feeling extra: Prosciutto layered under the berries adds a salty contrast. I’ve done it. It’s good.
Crunch it up: A few pine nuts or chopped pistachios added after baking = chef’s kiss.
Sweeter twist: Skip the balsamic and finish with a drizzle of honey instead. Especially nice if the berries are a bit tart.
Conclusion:
This is the kind of recipe that makes you look like you know what you’re doing — but it’s so simple, you’ll want to make it again next week. The flavors are fun and fresh, and it’s a nice change from your usual tomato-and-mozz routine. Plus, it’s just… pretty. I don’t say that about many things I make, but this one? She’s a stunner.
Give it a try, and if you end up putting your own spin on it, I’d love to hear what you did.
Blackberry, Basil & Ricotta Pizza
Ingredients
- 1 ball pizza dough store-bought or homemade
- 1 cup ricotta cheese seasoned with lemon zest and salt if desired
- 1 cup blackberries fresh
- ¼ cup fresh basil leaves torn
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Balsamic glaze optional
Instructions
- Preheat oven to 450°F (or as directed on pizza dough package).
- On a lightly floured surface, roll out pizza dough into desired shape and transfer to a baking sheet or pizza stone.
- Spread ricotta evenly over dough, leaving a small border around the edges.
- Scatter blackberries across the ricotta layer.
- Tear fresh basil and sprinkle over the top. Drizzle with olive oil and season lightly with salt and pepper.
- Bake for 10–15 minutes, until the crust is golden and the cheese is gently bubbling.
- Let rest for 2 minutes, then drizzle with balsamic glaze if using. Slice and serve warm.