This blackberry ricotta pizza is great snack – fresh, cheesy and not sweet.
Makes 8 mini pizzas.
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By the way, this is great pizza dough recipe! It makes about 8 small pizzas or two big pizzas. It is light, fluffy, and rises fast. Fresh pizzas are so addictive! By the way, you can wrap the dough with clingfilm and leave for couple days in the fridge until needed.
Blackberries and cheese
Blackberries are perfect berries to pair with cheese. These berries look beautiful and taste not sweet, not sour, so they are used not only desserts, but also in main dishes and snacks. Why not to make a blackberry ricotta pizza? This pizza filling is made with soft ricotta cheese, shredded mozzarella and freshly smashed blackberries. A little bit of parmigiano will suit this pizza well, if you have it in your fridge.
Serving and taste of blackberry ricotta pizza
This blackberry ricotta pizza is between sour and sweet ( it’s like oolong tea – not black, not green, if you know, what I mean). Definitely for cheese lovers and those who love blackberries as well! Blackberry ricotta pizzas are perfect snacks for your party or family time. These are mini pizza, so no need to cut it, just serve 1 per person and eat with your hands! Best served warm.
Spices and salt
Blackberries pair well with basil. You can tear fresh leaves of basil or sprinkle dry spice, as I did. If you want more tart, spicy taste, replace basil with arugula. I didn’t put any salt in the filling, but you can add it to your taste, if you wish. Black pepper and black berries – good combination as well. However don’t overdo it with pepper, as main elements here are cheese and blackberries. A little bit of parmigiano will suit this pizza well, if you have it in your fridge.
This blackberry ricotta pizza is great snack – fresh, cheesy and not sweet. Makes 8 mini pizzas.
- 500g / 18 oz mozzarella cheese 4 mozzarella balls
- 500 g / 18 oz ricotta cheese
- 400g / 14 oz blackberries + extra for topping
- 8 tsp ground basil fresh or dry
- 2 tsp black pepper
- 500 g / 18 oz fine white flour
- 1/2 tsp salt
- 1 pack dry yeast 7 g / 0,25 oz
- 1/2 tbs sugar
- 325 mL / 11 us fl oz water 110 F / 44 C (lukewarm)
To make the dough, sieve flour with salt in one bowl. Make a well in the center.
In separate bowl combine water with yeast, sugar and oil. Mix, leave aside for 5 min.
Pour liquid into the well of the flour. Gently combine everything together, then with flour-dusted hands knead the smooth dough. Add more flour or water if needed.
Form the ball from the pizza dough and place in a separate bowl, dusted with flour. Put the clean towel on top and leave for 1 hour to rise.
Preheat oven to 450 F / 230 C.
Divide pizza dough to 8 small balls for every pizza.
Roll each ball to make round 20 cm / 8 inch pizza, about 0,6- 1cm / 0,2-0,4 inch thick. Place pizzas to baking tray, lined with parchment paper or silicone baking mat.
Using fork smash blackberries and distribute (with juice!) to all pizzas.
Distribute ricotta to all pizzas. Then tear mozzarella on top.
Decorate with more blackberries on top. Sprinkle 1/2 tsp of basil per pizza.
Bake about 20 min. Serve warm.
You can wrap it with clingfilm and leave for couple days in the fridge until needed.