Blackberry Basil Pizza

Blackberry Basil Pizza Hey, long time no blog! So sorry about that! Things have been a little crazy over here since we’re moving in just a few days. I hope you’ve been able to enjoy a little time away from the computer this summer as well 🙂

Today’s recipe is super simple. I know I’ve been saying a lot lately, but it’s summer and I love a recipe that comes together without much fuss! The grocery list is short and the prep time is minimal, but the flavors are so fresh and delicious. If you haven’t tried combining blackberries and basil yet, you’ll love this sweet/tangy/savory combo.

Blackberry Basil Pizza Blackberry Basil Pizza

Every now and then we make our own pizza dough, but 95% of the time, we pick up dough from Whole Foods. I’ve especially been enjoying their multigrain pizza dough lately. It has a wonderful nutty flavor and, well, a multitude of grains.

For the recipe, simply stretch the dough, brush it with some garlicky olive oil, assemble with the cheese and blackberries, and bake. The most important part comes last – pile the baked pizza with TONS of basil. These nice small basil leaves came from my mom’s herb garden, if your leaves are larger you can tear them into smaller pieces. The basil makes this taste SO fresh, and makes it look real pretty too.

Blackberry Basil Pizza

Enjoy this one with friends, preferably on a patio, with a crisp glass of rose in hand!

5.0 from 3 reviews
Blackberry Basil Pizza
Serves: serves 4
  • 1 ball of Whole Food Market multigrain pizza dough
  • 1 teaspoon extra-virgin olive oil
  • 1 minced garlic clove
  • 8 ounces fresh mozzarella bocconcini, sliced, divided
  • 1 pint organic blackberries, divided (slice large ones in half)
  • lots and lots of fresh basil
  • pinch of red pepper flakes
  • drizzle of honey
  • pinches of sea salt
  1. Preheat oven to 450F.
  2. In a small bowl, combine the olive oil and minced garlic.
  3. Stretch the pizza dough onto a pizza stone or baking sheet and brush the dough with the garlic oil. Top with ¾ of the fresh mozzarella and blackberries Bake until the crust is golden brown, about 12 minutes.
  4. Remove the pizza from the oven and top with remaining mozzarella, blackberries and lots of basil. Sprinkle with red pepper flakes, sea salt. Drizzle with olive oil and honey. Slice and serve.

This recipe was created in partnership with Whole Foods Market.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Vivian from on said:

    Wow, this is so simple and easy! I was going to head to the farmers market this weekend — will definitely be picking up some blackberries and basil!

  2. Taste of France from on said:

    I was just thinking about things to do with blackberries. Around here they grow wild, and I gorge myself on them during my morning run through the vineyards (antioxidents plus cardio–doesn’t get better than that).
    This is definitely worth a try. And now that I crumble egg shells around my basil plants, I have tons. The shells keep the snails away.

  3. Melanie from on said:

    I’ve never heard of blackberries as a pizza topping but I am immediately 100% on board.

  4. Erin from on said:

    This looks so delicious! Good luck with the move!

  5. Maria on said:

    My kind of pizza! Love!

  6. Lexi @Lexi'scleankitchen on said:

    Love the idea of adding blackberries to pizza! Cannot wait to try this!

  7. Heather Christo on said:

    I’m so obsessed!! I recently made a pizza with blackberries and thought that the sweetness was lovely- but yours is much prettier! lol!

  8. Susan on said:

    This sounds simple and spectacular. Wish Whole Foods wasn’t a 45-minute drive to the other side of town… I’m hoping they’ll take a cue from Sprouts and put a store on our side of town, too. I have no problem with making my own pizza dough, but it would be nice to have the pizza-making process a little simpler once in a while.

  9. Love this! What a unique idea to add blackberries to a pizza. My basil is out of control right now, always looking for new ways to use it. I can’t wait to try this!

  10. My husband thinks fruit on pizza is weird, but I love it! This looks outstanding, can’t wait to try it! Pinned for later!

  11. Maria from on said:

    Love the inclusion of seasonal fruit on pizzas!! This looks amazing! Fresh mozza and blackberries and basil??? YUM! I bet a little drizzle of balsamic reduction on top after baking would be mighty tasty too;)

  12. Gaby Dalkin from on said:

    LOVE that you put seasonal fruit on your pizza–adds more color and yummy flavors!

  13. Christine from on said:

    My favorite pizza dough recipe is from the Mozza cookbook. It’s definitely a labor of love, but it’s SO good. I haven’t tried Whole Foods’ dough but on lazy days, I just get dough from Trader Joe’s!

  14. Tania from Coming%20soon on said:

    This is beautiful. Such a simple combination. I find often the most simple flavor combos are the greatest discoveries. A great summer trick a friend taught me is to leave slice up honey dew melon and leave it with some bits of candied ginger. The ginger rubs off on the melon giving it an amazing taste with a nice kick!

  15. Hanna from on said:

    I love Blackberry so much and this recipe is no exception! Thanks for sharing it (and Blackberry has seriously never looked so good – love your pics!) Thanks for sharing…

  16. Shari on said:

    My husband and I enjoyed these flavors together. I used a tortilla browned in garlic and olive oil on the stove instead if the pizza dough. Tasted like a flat bread fresh pizza. The colors are so pretty together too. I’m sure we’ll make this often during blackberry and basil season. Thanks for another flavorful, seasonal, and platter pleasing to the eye recipe!

    • Hi Shari, I’m so happy that you both enjoyed it! Glad to hear that it worked so well with tortillas!

  17. Clay on said:

    This is a simply outstanding receipe.Me and my wife have enjoyed!! Thanks for sharing. Appreciate your step by step procedure.

  18. John from on said:

    These just look fantastic 🙂 Great job.

  19. Denise on said:

    Thank you so much for this recipe! I made if for friends and haven’t stopped raving about it. What a great combination and so tasty. Adding the olive oil and honey was phenomenal.

    • Hi Denise, I’m so so happy to hear that it was a hit! Thanks for coming back to let me know 🙂 xoxo

  20. Susan on said:

    Made this for lunch today, with a homemade whole wheat/cornmeal crust. Very nice. It gave me a chance to showcase the local honey I found recently. I was really annoyed to find out that the container of fresh mozzarella was only 4 ounces. I dug around in my freezer and found another 4 ounces of jack cheese. So this wasn’t quite “authentic”, but it came out very nice, and it’s a recipe I’ll definitely make again. I was really glad to see that an intriguing recipe came out tasting equally good.

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