Substitute your favorite summer fruit for equally delicious results.
- Pizza Dough (recipe follows)
- 1 tablespoon extra-virgin olive oil
- 2 cups fresh blackberries, divided
- 1 cup whole-milk ricotta
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh torn basil, balsamic glaze
- Preheat oven to 450°. Spray 6 (6-inch) cast-iron skillets with cooking spray.
- Divide Pizza Dough into 6 equal portions, and roll each portion into a 7-inch circle. Carefully place dough in prepared skillets. Fold edges under, and pinch to seal. Brush with oil.
- In a small bowl, place 1 cup blackberries. Using a fork, mash berries until they reach a jam-like consistency. Divide among skillets, spreading onto dough. Spoon about 2 tablespoons ricotta over each skillet. Sprinkle with salt, pepper, and remaining 1 cup blackberries.
- Bake until golden brown, about 15 minutes. Let cool for 5 minutes. Garnish with basil and balsamic glaze, if desired.
Don’t be afraid to experiment with trying fruit on your pizza. Tart blackberries pair well with creamy cheeses, and sweet peaches are perfect with saltier toppings, such as bacon or prosciutto.
- 1⅓ cups warm water (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 1 teaspoon sugar
- 3¼ cups all-purpose flour, divided
- 2 tablespoons plain yellow cornmeal
- 5 teaspoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt
- In a large bowl, stir together 1? cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
- Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining . cup flour as needed to keep dough from sticking to hands.
- Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.
To make dough a day ahead, instead of proofing in a warm place, cover and refrigerate overnight. Punch down dough, and let stand at room temperature for at least 1 hour before rolling dough out.