INGREDIENTS
1 pack @caulipower all about the base cauliflower crusts (or other pizza crust)
1/2 cup olive oil
1 6oz package of blackberries divided
1 soft block ricotta (at least 2 oz)
1 cup mozzarella shreds
1/4 cup shredded parmesan
1/2 cup mozzarella balls (optional)
2 green onion stems diced
Balsamic to glaze
3-4 fresh basil leaves sliced
INSTRUCTIONS
1. Preheat oven to 450. We prefer to cook on a stone and a very crispy bottom. If using a pizza pan, place crust on pan and cover with a layer of olive oil. (The above listed crust has holes, and the oil will drip through which helps for a crispy crust but can be messy if unprepared. I would suggest olive oil on a pan if using a different crust.)
2. Put 6-8 blackberries to the side and place the rest in a bowl. Use a fork to carefully smash the blackberries in the bowl (they will squirt, get your apron on!). Spread this on the crust over the olive oil.
3. Spread your shredded mozzarella. Next use a 1/4 teaspoon to scoop out ricotta balls from the block and spread it around the pizza. (If using mozzarella, use the same teaspoon measurement to scoop that out.)
4. Add your shredded parmesan and green onions. Last, top with whole remaining blackberries.
4. We prefer a crisp crust so we cook at a higher heat (450) for 12-15 minutes and then broil for 2 min to get an extra melt on the cheeses. Remove, top w/balsamic glaze & basil.
credit: IG @mealssheeats