Blackberry Ricotta Pizza

Ingredients:

Pizza Dough or Premade Pizza Dough or 1 12 inch pizza crust

3 Cup flour

1 TBSP yeast

1 tsp Rosemary Sea Salt

1 Cup Warm Water

1/4 Cup Rosemary or Basil Infused EVOO

additional olive oil

Toppings:

1 TBSP Basil Infused EVOO

3 TBSP Parmesan Asiago Dipper 

½ Cup Blackberries, smashed

1 Cup Parmesan

1 Cup Mozzarella Cheese

¾ Cup Ricotta

½ cup Fresh Blackberries, Whole

¼ Cup Green Onions, Sliced

1 tsp Rosemary Sea Salt

1 tsp Pepper, Freshly Ground

10 Leaves of Basil, Chiffonade 

Blackberry Barrel Aged Balsamic, for a drizzle

Directions:

Dough:

1. In a large mixing bowl combine the flour, yeast, and salt; add warm water and oil. Beat with an electric or stand mixer until combined. Knead by hand or in stand mixer for 6 or 7 minutes. Cover, and let rest for 10 minutes. 

For Pizza:

1. Preheat the oven to 450 degrees F. Put your pizza stone in the oven, if you don’t have one use a cookie sheet with parchment paper.

2. Roll out your pizza dough on a floured sheet of parchment paper to about 12 inches. 

3. Drizzle 1 tablespoon of Basil EVOO over the top of the dough and use your fingers or a pastry brush to coat well, top with 1 TBSP dipper make sure oil is on the edges.

4. Use a fork to mash a half cup of blackberries in a bowl, spread it around like you would pizza sauce.

5. Top the smashed berries with 1 cup Parmesan and 1 cup mozzarella, making sure to get the crust.

6. Mix the rest of the dipper into the ricotta cheese and dollop the ricotta over the pizza. 

7. Top with whole fresh blackberries and sliced green onions.

8. Sprinkle it with salt, and add pepper to taste.

9. When the oven is hot, transfer the pizza to the oven, keep on parchment paper.

10. Bake for about 8-10 minutes, or until the top has started to brown. Want a crispier top? Broil it for a minute or 2 but be watchful so it doesn’t burn. 

11. Remove from the oven and sprinkle with chiffonade basil and drizzle with Blackberry Balsamic.