I love simple food that looks fancy. I call this one Pin on Healthy Snacks, Blackberry Basil Ricotta Pizza because it fits a snack plate or a light meal. I make it when I want fresh fruit with soft cheese and a hint of sweet and tart in every bite, and I often borrow ideas from my post about hot honey ricotta pizza for extra spark.
Dad James first ate this at our kitchen table and he smiled so wide I kept making it. Mom Eva and Sister Jennifer ask for it at every summer visit.
Your Ingredients List
- 1 store bought or homemade small pizza crust or flatbread (about 10 to 12 inches)
- 1 cup whole milk ricotta cheese
- 2 tablespoons plain Greek yogurt
- 1 tablespoon honey plus extra to drizzle
- Zest of 1 lemon
- 1 cup fresh blackberries, rinsed and patted dry
- 10 to 12 fresh basil leaves, thinly sliced
- 1 small shallot, very thinly sliced (optional)
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Fresh cracked black pepper to taste
- 1 tablespoon balsamic glaze or reduced balsamic (optional)
- 1/4 cup toasted sliced almonds or chopped pistachios for crunch (optional)
My Go-To Equipment
- A baking sheet or pizza stone
- A small bowl for the ricotta mix
- A spoon and small whisk
- A sharp knife for slicing basil and fruit
- Parchment paper or a silicone mat
- A small zester or microplane
- A spatula to spread the cheese
- A cooling rack for the pizza
The Simple Steps to Follow
- Preheat the oven to 425 degrees Fahrenheit.
- Place the pizza crust on a baking sheet lined with parchment.
- Mix ricotta, Greek yogurt, honey, lemon zest, salt, and a little pepper in a small bowl.
- Spread the ricotta mix evenly over the crust, leaving a small rim.
- Scatter thinly sliced shallot over the cheese if you use it.
- Bake the pizza for 8 to 10 minutes until the crust is crisp and the cheese warms.
- Remove from the oven and let it rest for 2 minutes.
- Top with fresh blackberries and sliced basil leaves.
- Drizzle with a little olive oil and extra honey to taste.
- Add balsamic glaze and nuts if you like a sweet and crunchy finish.
- Slice and serve while the crust holds its crisp edge.
Healthy Twists on a Classic
I like to swap things with small changes so the snack stays light. Use a whole wheat or cauliflower crust to cut refined carbs. Swap full fat ricotta for part skim to lower fat but keep the silk feel. For a vegan flip, use a cashew ricotta and swap honey for maple syrup.
I also pull in ideas I love from other recipes, like the spice balance you find in cheesy pepperoni pizza bombs, and I use a tiny pinch of that sweet and salt play to keep the blackberry bright. I keep flavors simple so the fruit and herb shine.
Serving Suggestions From My Table
I set this pizza on a big board and let people pick slices. It works as a snack plate with raw veggies and olives. For brunch I add a side of light salad with lemon and olive oil. To make a fuller meal I add a bowl of warm soup or a simple green salad with a bright vinaigrette.
When I host, I pair it with a chilled white wine or fizzy water with lemon. If you want a surf and turf style plate, try it with something sweet and savory like coconut crusted salmon pineapple salsa on the side for a tropical touch. My family likes this mix of cold fruit and warm crust.
Getting It Just Right
I look for three things when I finish this pizza. The crust must be crisp at the edge and warmed through. The ricotta should taste bright from lemon and honey but not too sweet. The blackberries must be fresh and firm so they release a little juice but do not make the crust soggy.
If your blackberries are very soft, pat them dry and add them after the pizza comes out of the oven. If the crust browns too fast, lower the oven to 400 and bake a bit longer for even cook. For more heat, mix a small pinch of red pepper flakes into the ricotta before you spread it. I taste as I go and adjust the honey and lemon by small amounts until it feels right.
How to Store Leftovers
Store any leftover slices in an airtight container in the fridge for up to two days. Keep the fruit on top but if you expect to save it for the next day, remove the blackberries and basil and store them separately in a small container. Reheat slices in a low oven at 350 for 7 to 10 minutes to keep the crust crisp. I do not recommend freezing because the fruit will break down and make the crust soft.
If you plan to prep part ahead, mix the ricotta with lemon and honey and store it in the fridge for one day. Wash and dry the blackberries well and keep them in a single layer in a container to avoid crushing. Basil stores best wrapped in a damp paper towel inside a container or jar.
Enjoy Every Moment
I make this pizza when I want food that feels special but takes little work. I enjoy the small joy of bright fruit with creamy cheese and the green of basil. I like how easy it is to share and how it seems to bring people to the table.
A Few Common Questions
How long will Pin on Healthy Snacks, Blackberry Basil Ricotta Pizza stay fresh?
It will stay fresh in the fridge for up to two days in an airtight container. For best texture, remove soft fruit and basil if you plan to keep it overnight and add them back when you serve it again.
Can I make Pin on Healthy Snacks, Blackberry Basil Ricotta Pizza ahead of time?
Yes, you can mix the ricotta topping up to one day ahead and store it in the fridge. Keep the blackberries and basil separate and add them just before serving to keep the pizza crisp and bright.
What can I use instead of ricotta for Pin on Healthy Snacks, Blackberry Basil Ricotta Pizza?
You can use a mild goat cheese whipped with a little milk, a cashew ricotta for a vegan choice, or cottage cheese blended smooth for a lower fat option. Each will change the flavor a little, so taste and adjust honey and lemon.
Print
Blackberry Basil Ricotta Pizza
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful pizza topped with creamy ricotta, fresh blackberries, and basil, perfect for a light meal or snack.
Ingredients
- 1 store bought or homemade small pizza crust or flatbread (about 10 to 12 inches)
- 1 cup whole milk ricotta cheese
- 2 tablespoons plain Greek yogurt
- 1 tablespoon honey plus extra to drizzle
- Zest of 1 lemon
- 1 cup fresh blackberries, rinsed and patted dry
- 10 to 12 fresh basil leaves, thinly sliced
- 1 small shallot, very thinly sliced (optional)
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Fresh cracked black pepper to taste
- 1 tablespoon balsamic glaze or reduced balsamic (optional)
- 1/4 cup toasted sliced almonds or chopped pistachios for crunch (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the pizza crust on a baking sheet lined with parchment.
- Mix ricotta, Greek yogurt, honey, lemon zest, salt, and a little pepper in a small bowl.
- Spread the ricotta mix evenly over the crust, leaving a small rim.
- Scatter thinly sliced shallot over the cheese if you use it.
- Bake the pizza for 8 to 10 minutes until the crust is crisp and the cheese warms.
- Remove from the oven and let it rest for 2 minutes.
- Top with fresh blackberries and sliced basil leaves.
- Drizzle with a little olive oil and extra honey to taste.
- Add balsamic glaze and nuts if you like a sweet and crunchy finish.
- Slice and serve while the crust holds its crisp edge.
Notes
For a healthier option, use whole wheat or cauliflower crust and swap out full fat ricotta for part skim. For a vegan version, consider using cashew ricotta and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: healthy snacks, pizza, blackberry, ricotta, basil, easy recipes