1. Use a fork to mash a half cup of blackberries in a fine mesh strainer over a bowl. It doesn’t have to be perfect. Let some of the juices drain off into the bowl.
2. Preheat your oven to 450-500 degrees F. Put your pizza stone in the oven if you have one.
3. Place pizza dough on a floured sheet of parchment paper and roll out to about 12 inches round.
Note: If you don’t have a pizza stone, transfer the dough to a parchment-lined pizza screen or baking sheet.
4. Drizzle 1 tablespoon of olive oil over the top of the dough and use your fingers or a pastry brush to coat well, especially the edges.
5. Use the fork or a slotted spoon to ladle the blackberry pulp onto the pizza. Spread it around like you would pizza sauce.
Note: Reserve the remaining juice for other uses like iced tea or smoothie.
5. Top the smashed berries with Parmesan, swiss and mozzarella cheeses making sure to get the edges.
6. Use a spoon to randomly dollop the ricotta over the pizza. About 6-8 randomly place dollops.
Note: You don’t want to cover the pizza totally, it should be spotty with ricotta.
7. Top with whole fresh blackberries and chopped green onions.
8. Season salt and pepper to taste.
Note: I prefer more little black pepper at this point.
9. Bake, with the parchment paper still in place, for about 8-10 minutes, or until the top has started to brown.
Note: You can broil it for a minute if you want it crispier on top.
10. Remove from the oven, check crust doneness. If done, immediately sprinkle with basil and serve.
If not done, remove parchment paper and bake another 3-5 minutes on hot screen or baking sheet. Top with basil and serve when done.
* Note: Chiffonade is a cutting technique where you start by stacking leaves, rolling them tightly like a cigar, then slicing the leaves perpendicular to the roll. This can be used on leafy herbs and vegetables like lettuce, spinach and kale.