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Blackberry Ricotta Pizza CARLA HALL

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Pizza taken to the next level!

1 lemon (washed, seeded, chopped)
1 cup olive oil
2 tablespoons honey
2 pints blackberries (washed)
2 tablespoons tarragon (leaves only, chopped)
bench flour (for dusting)
2 tablespoons mint (leaves only, chopped)
1/4 cup olive oil
1 cup ricotta
1 store-bought pizza dough (9 ounces)
Kosher salt and ground black pepper (to taste)

Preheat a grill or grill pan to medium-high heat.
In the carafe of a blender, add 1 cup of olive oil, lemon, honey , and salt and puree until smooth. Strain the lemon-honey oil, discard any solids and set aside.
In a medium bowl, add blackberries, tarragon, mint and 2 tablespoons of olive oil. Season with salt and pepper, toss to combine.
In another medium bowl, stir together ricotta and remaining 2 tablespoons of olive oil. Season with salt and pepper.
On a lightly floured surface, roll out pizza dough to desired shape to fit your grill or grill pan, about 1/4-inch thick. Brush pizza with lemon oil and place onto grill or grill pan, and brush the top side of the pizza with the lemon-honey oil. Cook for 3 to 4 minutes, flip, and cook for another 3 to 4 minutes and remove to a plate. Season with salt to taste.
Top pizza dough with ricotta and blackberries. Drizzle with lemon-honey oil. Cut into slices and serve.
Tip: Cover dough with a towel and allow to come to room temperature and slightly rise before stretching onto the baking sheet. If the dough bounces back after stretching, allow the dough to rest for additional time at room temperature.

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