Blackberry Basil Pizza with Lemon Mascarpone

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Blackberry Basil Pizza with Lemon Mascarpone


  • 1 Cappello’s Naked Crust
  • 2 ounces mascarpone
  • 2 ounces whole milk ricotta cheese
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons raw honey
  • 1/3 cup fresh blackberries
  • 3 tablespoons organic blackberry preserves
  • 1 tablespoon chopped pistachios
  • 5-6 fresh basil leaves


  • Preheat oven to 425ºF.
  • In the bowl of a small food processor, combine mascarpone, ricotta, lemon zest, and honey. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
  • Spread blackberry preserves evenly on the crust. Drop the lemon mascarpone on top by the spoonful, and gently swirl into the preserves with a knife just until it is evenly spread over the crust.
  • Top with the fresh blackberries and bake 14-16 minutes.
  • Remove from oven and sprinkle with chopped pistachios and basil leaves.