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Blackberry Ricotta Basil Pizza

This pizza is one of my favorite topping combinations. I absolutely love ricotta on a thin-crust pizza. It’s one of my favorite things to get. This pizza is sauced with nothing more than olive oil and a blackberry smash, topped with mozzarella and parmesan, and dotted with fresh blackberries and fresh basil. It’s a refreshing, gourmet twist on pizza that’s easy to love

When you are in my line of work people are always asking you what your favorite thing to eat is, or your favorite thing to make, or what your signature dish is. That’s such a hard question to answer because I’m constantly making and perfecting new dishes. But if you were going to force an answer from me, well, I love pizza. It sounds lame and even a bit childish, but if I was stuck only eating one thing for the rest of my life I would want it to be pizza. There are so many possibilities of topping combinations that I could eat pizza every day for every meal and not eat the same combination again for months. That’s only because my imagination is limited and would eventually reach an end.

Storage and Reheating Instructions

Store any leftover slices in an airtight container in the refrigerator for up to 3 days. When you’re ready to dive back in (because let’s face it, you will be), preheat your oven to 375 degrees and bake for about 10 minutes. The goal is to revive that crispy crust while ensuring the toppings are heated through. Microwaving is quick but might leave you with a slightly softer crust.


1 (14 to 16-inch) unbaked pizza crust
1 tablespoon olive oil
1 pint blackberries halved
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1/2 cup ricotta cheese
10 large basil leaves roughly chopped

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Preheat a 14 to 16-inch pizza stone in an oven set to 500 degrees Fahrenheit.
Prepare 1 (14 to 16-inch) unbaked pizza crust. Brush 1 tablespoon olive oil over the crust. Smash half of the blackberries and spread them out over the crust as well.
Sprinkle 1 cup shredded mozzarella cheese and 1 cup shredded parmesan cheese over the pizza.
Halve the remaining blackberries and scatter them over the pizza. Place heaping teaspoon-sized spoonfuls of ricotta randomly over the pizza.
Bake on the pizza stone for 10 to 15 minutes, or until cheese starts to brown.
While the pizza is baking roughly chop or chiffonade (cut into strips) 10 large basil leaves. Scatter basil over the pizza during the last few minutes of baking.
Remove from oven and slice into 8 large slices.

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