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Blackberry Pizza with Rosemary and Feta Cheese
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Blackberry Pizza with Rosemary and Feta Cheese

This blackberry pizza is both sweet and savory, topped with a quick, honey-sweetened blackberry compote, feta cheese, and fresh rosemary.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: blackberries, feta cheese, fruit pizza, rosemary, vegetarian
Makes: 1 (12- to 14-inch) pizza
Cost: $15

Equipment

  • Cheesecloth
  • saucepan
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)

Ingredients

  • 3 whole black peppercorns
  • 4 sprigs fresh rosemary
  • 1 pint fresh blackberries
  • 2 tablespoons honey
  • 1 teaspoon freshly grated lemon zest
  • Juice of ½ lemon
  • 1 (14- to 16-ounce) ball pizza dough
  • 4 ounces feta cheese, crumbled
  • Freshly ground black pepper
  • Extra-virgin olive oil, for brushing the dough
  • 1 tablespoon chopped fresh rosemary

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Wrap the peppercorns and rosemary sprigs in 1 layer of cheesecloth and tie it into a bundle. In a medium saucepan, combine the blackberries, honey, lemon zest, and lemon juice. Nestle the cheesecloth bundle into the mixture and place the pan over medium heat. When the mixture comes to a boil and the berries have released a considerable amount of juice, reduce the heat to medium low and simmer uncovered for about 25 minutes or until it has thickened and resembles a chunky syrup. Remove the pan from the heat and let it cool to room temperature. (If you're short on time, pour the compote into a bowl and stick
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Scoop the blackberry compote onto the dough and spread it out evenly, leaving a ½-inch border all around. Sprinkle on the feta and grind some black pepper over top. Brush the exposed dough with a little olive oil.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven and let it rest for 5 minutes, then top with the chopped fresh rosemary; slice and serve.