When summer rolls in with its golden light and baskets brimming with fresh berries, there’s one recipe I look forward to every single year: blackberry basil ricotta pizza. This isn’t your everyday pizza — it’s a celebration of summer’s sweetest gifts, layered atop a perfectly crisped crust, with creamy ricotta and herbaceous basil playing backup to juicy blackberries that burst with every bite.

I first discovered this gem of a recipe at a backyard garden party. A friend had pulled it from their outdoor oven, the edges charred just right, and laid it next to grilled corn and pitchers of lemonade. I remember the look of surprise as guests bit in — unsure what to expect, and then delighted by the perfect balance of tangy cheese, fresh herbs, and sweet fruit. Since then, it’s become a warm-weather tradition in our home. It’s the kind of dish that invites curiosity, encourages seconds, and never leaves leftovers.

Rooted in the Italian love for pairing cheese with fruit (think figs and gorgonzola, or pears and Parmesan), blackberry basil ricotta pizza is modern yet comfortingly familiar. Whether you serve it as a unique appetizer, a light summer lunch, or alongside a salad for dinner, this pizza brings sunshine to the table.

Why You’ll Love This Recipe:

• Combines sweet, savory, and creamy flavors in one bite
• Perfect for summer gatherings, brunches, or outdoor dinners
• Easy to prepare with store-bought dough or homemade crust
• A fresh twist on pizza that surprises and delights

INGREDIENTS YOU’LL NEED:

• 1 pizza dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• Salt and pepper to taste
• 1 cup fresh blackberries
• ¼ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh basil
• Honey, for drizzling

How to Make Blackberry Basil Ricotta Pizza

The Sweet and Savory Pizza You Didn’t Know You Needed

This blackberry basil ricotta pizza comes together with ease and style, especially if you’re working with pre-made dough. Here’s how to bring it to life:

STEP-BY-STEP INSTRUCTIONS:

1. Prep the Dough
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats. Roll out your pizza dough on a floured surface until it reaches your desired thickness. I love mine a little thinner for an extra crisp bite.

2. Brush and Base
Transfer the dough to a baking sheet or pizza peel if you’re using a stone. Lightly brush the surface with olive oil — it helps the crust turn golden and adds a subtle richness.

3. Layer the Ricotta
Spread the ricotta cheese over the crust, leaving a small border. Season it gently with salt and pepper to bring out the creaminess.

4. Add the Blackberries and Cheese
Dot the pizza with fresh blackberries. Use the back of a spoon to slightly mash a few — this helps their juices mix into the ricotta as it bakes. Sprinkle shredded mozzarella over the top to help everything melt together beautifully.

5. Bake to Golden Perfection
Slide your pizza into the oven and bake for about 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.

6. Garnish and Drizzle
Once out of the oven, scatter the chopped basil across the hot pizza — the residual heat will slightly wilt the leaves, intensifying their aroma. Finish with a generous drizzle of honey over the top.

7. Slice and Serve
Let it cool for a few minutes before slicing. Serve warm and enjoy the symphony of sweet berries, creamy cheese, and fragrant basil in every bite.

HELPFUL TIPS:

• Slightly mashing some blackberries before baking releases juices that blend beautifully with the ricotta.
• Want extra crunch? Brush the crust edges with a little extra olive oil before baking.
• For a sharper contrast, try using a bit of goat cheese in the ricotta mixture.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 12-inch pizza
• Category: Main Course / Appetizer
• Method: Baked
• Cuisine: American with Italian influence
• Diet: Vegetarian

NOTES:

• This recipe works well with both homemade and store-bought dough.
• You can swap in raspberries or sliced figs for blackberries if you prefer.
• Fresh basil is essential — don’t substitute with dried in this case.

NUTRITIONAL INFORMATION:

(Approximate per slice based on 8 slices)

• Calories: 180
• Protein: 6g
• Fat: 9g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blackberries?
Yes, but thaw and drain them well to avoid excess moisture on the pizza.

Can I make this dairy-free?
You can try dairy-free ricotta and mozzarella alternatives, though the texture may differ.

Is this pizza good cold?
Absolutely! It’s surprisingly delicious chilled and makes for a unique picnic option.

STORAGE INSTRUCTIONS:

Store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F oven for 8–10 minutes until warmed through.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Avocado Lemon Pesto (Nut-Free & Vegan)
• Creamy Steak Pasta: A Cozy, Indulgent Classic
• Pizza Panini – A Crispy, Cheesy Delight
• Biscuits and Sausage Gravy Breakfast Pizza: A Southern Comfort Classic with a Delicious Twist

CONCLUSION:

Blackberry basil ricotta pizza is the perfect recipe for when you want to shake up your pizza night with something fresh, elegant, and joyfully unexpected. With its colorful toppings and garden-fresh flavors, it’s the kind of dish that turns any gathering into a celebration. Trust me — once you try it, you’ll be hooked.

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