If you’re looking for a simple summer pizza to recreate this coming weekend, this Blackberry, Chevre, and Basil pizza is a light yet flavorful dish that you’ll want to make on repeat.
We get our pizza dough from our local Breadsmith, but you can often find ready-made pizza dough at the grocery store or in an Italian specialty market.
For this pizza, we used goat mozzarella as it has the same consistency as cow’s milk cheeses, and for a little bit of a bite, we added grated pecorino romano cheese (you can sub with parmesan).
If you don’t have access to fresh blackberries or don’t want to deal with the seeds, you can use dollops of seedless blackberry jam on this pizza. Also, for an extra note of sweetness to balance the savory flavor profile of this pizza, you can drizzle the pizza once it’s out of the oven.
— Blackberry, Chevre & Basil Pizza —
- Premade Pizza Dough (from your local bakery or grocery store)
- Fresh blackberries (washed and halved)
- 1 block chevre mozzarella (shredded)
- 2 tbsp Pecorino Romano cheese (grated)
- 2 tbsp freshly basil leaves (chopped)
Preheat oven to 400F. If pizza dough has been refrigerated, allow it to sit out for one hour. Roll out the dough on a well-floured surface. Drizzle your skillet with EVOO and heat to medium heat (4 or 5). Prep your other ingredients. Add a layer of shredded goat mozzarella, blackberries, and basil, and then add another layer of goat mozzarella.
Once the crust has started to puff up, put the skillet in the oven for 10 minutes. Remove from oven and slice pizza on a pizza board. Serve.