Delicate ricotta cheese marries beautifully with earthy pumpkin seeds and vibrant Oregon blackberries in this outstanding Grilled Blackberry-Ricotta Pizza with Pumpkin Seed Pesto.
Grilled Blackberry-Ricotta Pizza With Pumpkin Seed Pesto
½ Cup hulled pumpkin seeds, toasted
½ Cup parsley leaves
¼ Cup grated Parmesan (2 ounces)
½ teaspoon red pepper flakes
½ teaspoon fine sea salt, divided
1 garlic clove
⅓ Cup plus 2 tablespoons olive oil, divided
8 oz ricotta
Zest of 1 lemon
1 Tablespoon fresh thyme leaves
½ teaspoon black pepper
1 LB prepared pizza dough, divided in half
1 Cup frozen blackberries, thawed and drained
4 oz arugula or baby kale
In a food processor, pulse pumpkin seeds, parsley, Parmesan, pepper flakes, ¼
teaspoon salt, and garlic until finely ground, then add ⅓ cup olive oil in a thin stream with
the motor running until a smooth paste forms. Set aside.
In a medium bowl, mix ricotta, lemon zest, thyme, ¼ teaspoon salt, and pepper and set
Prepare a hot grill fire or preheat the oven to 500℉. Roll or stretch the pizza dough into
two 9-10” circles and brush the tops with 1 tablespoon oil. Brush the grill grate with oil
and carefully place one of the dough rounds on the grill. Let cook until lightly charred on
the bottom, about 1½-2 minutes then use tongs to carefully flip the dough and grill the
other side, about 1-2 minutes more. Repeat with second dough round.
Spoon dollops of the ricotta mixture and pumpkin seed pesto over the pizza crust. Top
with berries and arugula or kale.