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    Home » Pizza recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Brie and blackberry pizza

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    You're going to love this brie and blackberry pizza. It's a perfect marriage of savoury and sweet that will have you reaching for another slice.

    Brie and blackberry pizza sliced on a dark wooden board. A hand reaches in to take a slice.

    The dough is as simple as can be, made from just strong white bread flour, yeast, salt and water.

    You'll spend less than 10 minutes kneading the ingredients together, then pop it somewhere warm to prove for an hour.

    Brie and blackberry pizza sliced on a dark wooden board.

    When it comes to the toppings, things get even easier! You'll whip up some ricotta with garlic, spread it onto the base, and then top with blackberries and brie before baking.

    A hand picking up a slice of brie and blackberry pizza on a dark wooden board.

    All in all, this recipe takes just about 20 minutes of hands-on prep and 15 minutes in the oven, so why not get the dough proving in the morning, and then whip the pizza up for lunch?

    Brie and blackberry pizza sliced on a dark wooden board. The pizza has been drizzled with honey.

    Here's how to make this mouthwatering brie and blackberry pizza. You're going to love it!

    Brie and blackberry pizza sliced on a dark wooden board. The slices are long and thin.

    Ingredients

    For the base

    • 300 g (10.6 oz) strong white bread flour
    • 1 tsp fast-action dried yeast
    • 1 tsp salt

    For the sauce

    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 200 g (7.1 oz) ricotta cheese (vegetarian if required)
    • salt and pepper
    • 5 g (0.2 oz) fresh parsley stalks removed, finely chopped

    For the toppings

    • 10 blackberries halved
    • 80 g (2.8 oz) brie sliced (vegetarian if required)
    • 5 g (0.2 oz) fresh parsley stalks removed, finely chopped
    • 1 tbsp runny honey

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Cling film
    • Frying pan
    • Wooden spoon
    • Rolling pin
    • 2 baking sheets

    Instructions

    To make the dough

    Add the flour, yeast and salt into bowl.

    Flour, yeast and salt in a glass mixing bowl. Ingredients for brie and blackberry pizza surround the bowl.

    Mix together.

    Flour, yeast and salt mixed together in a glass mixing bowl. Ingredients for brie and blackberry pizza surround the bowl.

    Make a well and add 200ml of lukewarm water.

    Flour, yeast and salt mixed together in a glass mixing bowl. Water is poured into a well in the centre. Ingredients for brie and blackberry pizza surround the bowl.

    Bring together in the bowl with a wooden spoon or by hand

    A rough pizza dough in a glass mixing bowl. Ingredients for brie and blackberry pizza surround the bowl.

    Turn the dough out onto a floured work surface and knead for 8 minutes until smooth.

    A smooth ball of kneaded pizza dough. Ingredients for brie and blackberry pizza surround the dough.

    Return to the bowl, cover with a wet tea towel or cling film and pop somewhere warm for an hour until doubled in size.

    A smooth ball of kneaded pizza dough in a glass mixing bowl, covered with clingfilm. Ingredients for brie and blackberry pizza surround the bowl.
    Proved pizza dough in a glass mixing bowl. Ingredients for brie and blackberry pizza surround the bowl.

    To make the sauce

    Warm the olive oil in a pan over a low heat. Add the garlic and fry until soft.

    Oil and garlic in a small frying pan. Ingredients for brie and blackberry pizza surround the pan.
    Fried garlic in a small frying pan. Ingredients for brie and blackberry pizza surround the pan.

    Add the ricotta and whisk until combined and smooth.

    Fried garlic and ricotta in a small frying pan. Ingredients for brie and blackberry pizza surround the pan.
    Ricotta whipped with garlic in a small frying pan. Ingredients for brie and blackberry pizza surround the pan.

    Stir in the chopped parsley.

    Ricotta whipped with garlic in a small frying pan, topped with parsley. Ingredients for brie and blackberry pizza surround the pan.
    Ricotta whipped with garlic and parsley in a small frying pan. Ingredients for brie and blackberry pizza surround the pan.

    Season to taste and set aside to cool.

    Ricotta whipped with garlic and parsley in a small frying pan, seasoned with pepper. Ingredients for brie and blackberry pizza surround the pan.

    To bring it all together

    Preheat the oven to 220 C (200C fan).

    Knead the proved dough back down and divide into two equal parts. These will be your two pizzas.

    Two balls of pizza dough. Ingredients for brie and blackberry pizza surround the dough.

    On a floured work surface roll each piece of dough out to a thin rectangle.

    A rolled out oblong of pizza dough. Ingredients for brie and blackberry pizza surround the dough.

    Transfer the pizza bases onto baking sheets.

    An oblong of pizza base on a baking sheet.

    Spread the ricotta pizza sauce onto the pizza.

    An oblong of pizza base on a baking sheet, spread with the ricotta mix.
    The ricotta pizza sauce once spread across the pizza base ready to create the brie and blackberry pizza

    Top with the blackberries and brie.

    An oblong of pizza base on a baking sheet, spread with the ricotta mix and topped with blackberries and slices of brie.

    Season well with black pepper.

    An oblong of pizza base on a baking sheet, spread with the ricotta mix and topped with blackberries and slices of brie. Seasoned with black pepper.

    Bake for 10-15 minutes or until the crust is golden.

    A freshly baked brie and blackberry pizza with a golden crust on a baking sheet.

    Cut into thin wedges.

    Brie and blackberry pizza sliced on a wooden board. Ingredients surround the board.

    Scatter with fresh parsley.

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley. Ingredients surround the board.

    Drizzle with honey.

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley and drizzled with honey. Ingredients surround the board.

    Enjoy!

    More tips for the perfect brie and blackberry pizza.

    For advice on how to get an amazing pizza crust, how to get the perfect sauce and toppings, how to store and reheat your pizza, and plenty of other tips and tricks, read on!

    Why do you knead dough?

    Professional and amateur bakers all over the world have been kneading bread dough - folding it over and over on itself - for thousands of years because it stretches the gluten in the flour, which in turns introduces elasticity and strength to the dough.

    Without kneading, the dough would be impossible to stretch out, and it wouldn't be able to trap the carbon dioxide produced by the yeast in those beautiful little pockets that result in a lovely light cooked structure.

    While people may have been kneading dough since antiquity it’s only relatively recently that we have gained a clearer scientific understanding of what's really going on.

    The proteins found in wheat are distributed throughout the flour, but when water is added, these amino acids start to link together into long chains. Kneading the dough help to accelerate this process of linking everything together.-

    That's why no-knead bread usually needs a long time to sit, as leaving it to ferment for many hours will also allow those long chains to form.

    How do I knead pizza dough?

    It's really easy to knead pizza dough. Perhaps the most important thing is to prepare a clean working surface and wash your hands well before you start.

    My preferred method of kneading is to use the flat of my hand to push some of the dough along the table to stretch it out just a few inches, before folding it back in on itself and starting again.

    As with many things, practice makes perfect - the more you work with dough the more you'll get a feel for what works and what doesn’t.

    Here's a great video from Bake With Jack that you can follow while you knead in real-time! It should really help you get the hang of it.

    Closeup of a brie and blackberry pizza, sliced on a dark wooden board.

    Can you knead pizza dough after it rises? Should you?

    Most recipes - including this one - will call for you to briefly knead your dough after it has risen for the first time. This will add some uniformity to the dough as well as helping you to shape it.

    However, you definitely don't want to be anywhere near as rough as the first time, nor knead for as long, or you’ll knock out all the tiny pockets of carbon dioxide, which will impact the texture.

    What could you I differently with the flavours? What other toppings would work?

    If you loved this brie and blackberry pizza and want to explore the fruit and cheese combo further, you could try these pizza topping ideas:

    • A sharp cheddar with pineapple will give you a really powerful punch of sweetness and sharpness.
    • Goat's cheese with pickled pears with add some creaminess, combined with a little tartness and acidity.
    • A soft cheese like mascarpone with melon will give you a milder, more subdued taste.

    If you have some cheese and fruit in the house, why not make yourself a small tasting board and see what you think works best?

    It rather can be counterintuitive to start putting on flavours together, but being brave will be fun, pay off and often leads to some surprisingly delicious results.

    What goes well with a brie and blackberry pizza?

    Simple salads that don't have a lot of dressing work well with this pizza, especially with a sprinkling of nuts.

    If you're getting creative with your pizza toppings, don't forget you can also extend that to the dips! A thin peanut sauce or apple and pear pickle would be very tasty.

    Can brie and blackberry pizza be prepared ahead of time?

    You should only roll out your dough and top your pizza when you're ready to serve it.

    The one thing you could prepare ahead of time is the dough, which can be made up to a day in advance if left in the fridge rather than a warm place to prove.

    Yeast bacteria are thermophiles (heat-loving!), so they have far more energy to eat sugars and expel carbon dioxide when they’re warm. By putting the dough in the fridge, you can retard this process so that it happens much more slowly.

    Take your dough out of the fridge at least an hour before you want to roll it out, otherwise, it will be too tight to work with.

    How should I store apple and blackberry pizza? Should pizza be kept in the refrigerator?

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley and drizzled with honey. Caption reads: Easy brie & blackberry pizza.

    As with most pizzas, this one contains dairy and other ingredients that shouldn't be left at room temperature for more than a couple of hours in total.

    Yes, I know, lots of people leave their takeaways out on the counter overnight, then eat it the next day, but they really shouldn't - it's a health risk.

    Put any leftover, cooled brie and blackberry pizza slices into a sealed container in the fridge as soon as possible.

    Use greaseproof paper between layers if you need to stack them, so that the toppings don't make the base soggy.

    How long will brie and blackberry pizza last?

    Stored correctly in the fridge, this pizza should last for up to 2 days.

    Can brie and blackberry pizza be frozen?

    Yes, cooked pizzas freeze rather well.

    Simply follow the storage instructions as you would if refrigerating, and once chilled, place them in the freezer.

    You can reheat directly from the freezer to oven. Just place on a baking sheet and cook at 200C (180C fan) until fully heated through. You may wish to cover the pizza loosely with tin foil to avoid burning.

    What’s the best way to reheat cold brie and blackberry pizza?

    One of the best things about pizza is how delicious it fresh out of the oven - but if you have chilled leftover slices, they also warm up rather well.

    There are lots of techniques out there for warming up cold pizza. Here are my favourites.

    Warm up cold pizza in a frying pan with a lid

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley. Caption reads: Easy brie & blackberry pizza.

    Heating pizza slices in a pan gives you the opportunity to apply heat perfectly to melt the top and crisp up the bottom.

    Put the cold pizza in a nonstick pan, put the lid on and place it over a low-medium heat.

    The direct heat will crisp up the base beautifully and as it begins to warm up, the steam will be trapped in the pan and gently warm the toppings while also melting the cheese.

    If you find your base is crisping up before the ingredients on top have warmed through then you can also add a couple of drops of water to the pan before placing the lid back on. Try to avoid getting water on the pizza itself to avoid making it soggy.

    Warm up cold pizza in the oven

    While not quite as magical as the pan method, warming pizza in the oven always works well and is super easy.

    Simply place your pizza on a baking tray, pop it in the oven at 200C (180C).

    If your toppings start to burn before the centre of the pizza has come up to temperature, cover the pizza with tin foil halfway through cooking

    Warm up cold pizza in a waffle iron

    It sounds weird, but if you have a nonstick waffle iron, this really does work!

    A fad started a few years ago of putting almost anything in a waffle iron - including old pizza, and it still rumbles on.

    It may sound silly, and can certainly end up a little messy if your waffle iron isn’t as nonstick as it used to be, but the taste and texture are quite different from the other methods here, and it's surprisingly good.

    Is brie and blackberry pizza vegetarian?

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley and drizzled with honey. Caption reads: step by step recipe brie & blackberry pizza.

    This pizza is indeed suitable for vegetarians. Just check the label on your cheeses to be sure.

    Is brie and blackberry vegan?

    This recipe contains dairy cheeses and honey, so is not suitable for vegans.

    However, you could swap the cheeses out for vegan cheese alternatives and then either leave the honey out or replace it with agave. The recipe would then be vegan.

    I recommend using a much smaller quantity of agave than honey as it's much sweeter.

    Is brie and blackberry pizza healthy?

    Like most pizzas, this dish has quite a bit of fat, so it's best enjoyed in moderation.

    However, it also packs a powerful punch of flavour so you can turn this into a more rounded meal by reducing the number of slices you eat per person and increasing the amount of salad you serve with it - it goes especially well with leafy greens.

    Can I use a pizza stone to make brie and blackberry pizza? Are pizza stones worth it?

    I've used pizza stones in my work but I don't have one at home and our family pizza nights are legendary, so you don't strictly need one and it's definitely not essential for this recipe.

    But why might you want a pizza stone? Well, one of the most crucial elements to a decent pizza, and indeed most types of bread, is high heat.

    A pizza stone that has been warming up in the oven for a decent chunk of time will retain plenty of heat and therefore be able to transfer it to the pizza crust quickly, which should give a nice crisp base and a good rise.

    However, as a home oven will never be able to compare to a pizza oven when it comes to temperature, don't expect it to work miracles.

    Why didn't my pizza dough rise?

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley and drizzled with honey. Caption reads: brie & blackberry pizza step by step recipe

    If you find that your dough didn't rise during the proving stage, here are some quick tips.

    Enough warmth to prove your dough

    First up, make sure your rising environment is warm enough.

    Remember that yeast gets energy heat and will produce those all-important bubbles of carbon dioxide more readily when its warm. That's why bread recipes will usually tell you to put your bread dough "somewhere warm" to prove.

    If it's the middle of winter where you are, then room temp will probably not be warm enough. Try on top of your boiler, in the airing cupboard, or anywhere near hot pipes.

    You could also put your bowl of dough in the middle of a cold oven, pop a tray of boiling water in the bottom of the oven, and close the door. The heat will be trapped inside and increase the temperature in the oven just enough.

    Note: some fancy ovens will even have a dough proving setting - check your manual to see if yours does.

    Active yeast

    Yeast - whether dried or fresh - is a living organism and over time, it can begin to die off.

    Check the date on the packaging to make sure it's still in date, and always try to use a fresh packet of yeast if possible because once opened and exposed to air, the life of yeast can be considerably reduced.

    Strong bread flour

    Make sure you're using the correct type of flour called for in the recipe. Other types will have different amounts of gluten, which can change how the dough rises.

    Don't expect the same results if a recipe calls for strong white bread flour and your chickpea flour!

    Do not disturb!

    When you put your bread dough away to prove, leave it alone. No jiggling it around or poking it as this can cause it to collapse.

    Avoid excess salt

    It's important that you don't use too much salt and it's not just about taste.

    A small amount of salt will help to develop a more elastic dough as well as help with flavour, but using more than necessary will have a big impact on how much rise you get as salt can actually kill yeast cells.

    Why won't my pizza dough stretch?

    Underkneading

    If you didn't knead your dough for very long, it might be that you didn't give the gluten enough chance to develop. Aim to knead for about 8 minutes until smooth and stretchy.

    Overkneading

    You might assume that the more you knead, the better, but it is possible to overknead your dough.

    If you have overworked your dough, you will know as it will become tight and more difficult to work with. Set yourself an 8-minute timer and aim to stop when your dough is elastic and smooth or when your timer goes off, whichever comes first.

    Lack of moisture

    If you didn’t use enough water in your dough, then it may seem tough and hard to work with. As a rule, pizza dough tends to contain more water than bread dough.

    Too cold

    If you refrigerate your dough then make sure you give it long enough to come up to room temperature before working with it as cold dough will be very tight

    Why is my pizza dough too sticky?

    Brie and blackberry pizza sliced on a wooden board and scattered with fresh parsley and drizzled with honey. Caption reads: step by step recipe brie & blackberry pizza - easy and delicious

    Bread doughs can feel sticky when you first take them from the bowl, so give it a minute or so of kneading before you decide if it's a problem.

    If your dough still seems sticky, this is almost always because it is a little too wet i.e. too much water has been adding.

    You can sort this during the first kneading stage by adding a little more flour to your surface, kneading it in until it feels less sticky.

    Where does pizza originate from? What's the history?

    When people think of pizza, it's safe to say that they generally imagine something with flat, leavened bread, tomato sauce and cheese. And for that magical combination, we owe a great debt to Italian peasants, whose history with pizza stretches back hundreds of years.

    However, flatbreads with different toppings have been a part of many cultures throughout the world for a very long time.

    This particular type of pizza, combining cheese and fruits, is arguably closer to something that Persian soldiers ate in the 6th century BC! Back then they were enjoying flatbreads with cheese and dates on top - yum.

    So to really answer the question of where does pizza come from you first have to ask 'what is a pizza?'.

    Print Recipe
    5 from 1 vote

    Brie and Blackberry Pizza

    You’re going to love this brie and blackberry pizza. It’s a perfect marriage of savoury and sweet that will have you reaching for another slice.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Pizza
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 2 pizzas
    Author: Emily Leary

    Ingredients

    For the base

    • 300 g (10.6 oz) strong white bread flour
    • 1 tsp fast-action dried yeast
    • 1 tsp salt

    For the sauce

    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 200 g (7.1 oz) ricotta cheese (vegetarian if required)
    • salt and pepper
    • 5 g (0.2 oz) fresh parsley stalks removed, finely chopped

    For the toppings

    • 10 blackberries halved
    • 80 g (2.8 oz) brie sliced (vegetarian if required)
    • 5 g (0.2 oz) fresh parsley stalks removed, finely chopped
    • 1 tbsp runny honey

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Cling film
    • Frying pan
    • Wooden spoon
    • Rolling pin
    • 2 baking sheets

    Instructions

    To make the dough

    • Add the flour, yeast and salt into bowl.
    • Mix together.
    • Make a well and add 200ml of lukewarm water.
    • Bring together in the bowl with a wooden spoon or by hand
    • Turn the dough out onto a floured work surface and knead for 8 minutes until smooth.
    • Return to the bowl, cover with a wet tea towel or cling film and pop somewhere warm for an hour until doubled in size.

    To make the sauce

    • Warm the olive oil in a pan over a low heat. Add the garlic and fry until soft.
    • Add the ricotta and whisk until combined and smooth.
    • Stir in the chopped parsley.
    • Season to taste and set aside to cool.

    To bring it all together

    • Preheat the oven to 220 C (200C fan).
    • Knead the proved dough back down and divide into two equal parts. These will be your two pizzas.
    • On a floured work surface, roll each piece of dough out to a thin rectangle.
    • Transfer the pizza bases onto baking sheets.
    • Spread the ricotta pizza sauce onto the pizza.
    • Top with the blackberries and brie.
    • Season well with black pepper.
    • Bake for 10-15 minutes or until the crust is golden.
    • Cut into thin wedges.
    • Scatter with fresh parsley and drizzle with honey.

    Video

    Notes

    In a hurry? Try switching homemade pizza dough for store-bought - it won't be quite as good as fresh dough, but it'll still be delicious.
    Put any leftover, cooled brie and blackberry pizza slices into a sealed container in the fridge as soon as possible. Stored correctly, it should last for up to 2 days.

    Nutrition

    Calories: 431.47kcal | Carbohydrates: 16.62g | Protein: 22.5g | Fat: 31.61g | Saturated Fat: 16.3g | Cholesterol: 91mg | Sodium: 1505.37mg | Potassium: 223.1mg | Fiber: 2.15g | Sugar: 9.63g | Vitamin A: 1103IU | Vitamin C: 9.68mg | Calcium: 286.03mg | Iron: 1.02mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this brie and blackberry pizza recipe

    Collage of images showing the making of brie and blackberry pizza, cooked on a metal baking sheet and served sliced on a wooden board. Caption reads: brie & blackberry pizza - quick recipe - step by step guide.

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    Get the recipe

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    Get the recipe
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    More beautiful blackberry recipes to try

    Apple and Blackberry Pie with Puff Pastry
    These little puff pastry parcels, filled with apples and blackberries are perfect for an afternoon cooking with kids.
    Get the recipe
    Apple and Blackberry Pie
    There's so much to love about this apple and blackberry pie. The pastry is flaky, sweet and melt in the mouth, the apples are perfectly cooked, juicy, soft but holding their shape, and the blackberries add a splash of colour and a wonderful tang.
    Get the recipe

    6 FUN recipes to make with kids - a FREE family baking eBook!

    Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

    Grab your copy!
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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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