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.
In a hurry? Try switching homemade piza dough for storebought - 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.