To make the dough, sieve flour with salt in one bowl. Make a well in the center.
500 g fine white flour, 1/2 tsp salt
In separate bowl combine water with yeast, sugar and oil. Mix, leave aside for 5 minutes.
7 g dry yeast, 1/2 tbs sugar, 325 mL water, 2 tbsp olive oil
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.
400 g blackberries
Distribute ricotta to all pizzas. Then tear mozzarella on top.
500 g ricotta cheese, 500 g mozzarella cheese
Decorate with more blackberries on top. Sprinkle 1/2 tsp of basil and black pepper per pizza.
8 tsp ground basil, 2 tsp black pepper
Bake about 20 minutes. Serve warm.
Video
Notes
You can wrap it with clingfilm and leave for couple days in the fridge until needed.