This Proscuitto, Blackberry & Basil Pizza is not only delicious but it is so pretty. Love the idea of fruit on my pizza.
I make a lot of trips to Utah. My two daughters are there and a lot of Jim’s family is too so I love making trips there to participate in family events since we don’t have any close extended family nearby. One of my goals for each of my trips to Utah is to find a new restaurant to try in the Provo/Salt Lake City area. I had seen some pictures on several of my Utah friend’s Instagram accounts of pizza. I am a huge pizza fan so I knew this place had to go at the top of my restaurants to check out in Utah. I was not disappointed. In fact, I visited the pizzeria on my last two visits to Utah.
I decided to try my hand at making one of my favorite pizzas I had on my last visit. The pizza has a fun and somewhat different flavor combination – proscuitto, blackberries and basil. Blackberries on a pizza? Yes, it totally works!
I started out with my basic, go to pizza crust recipe that you can find here. I use olive oil in my crust.
I decided to try two different versions. One using red sauce and the other using some garlic infused olive oil as the base. I loved them both. The restaurant uses a traditional pizza sauce base but if I had to pick one I think it would be the one with the garlic infused olive oil base.
For the garlic olive oil infused version I just added some chopped garlic into my Pompeian Olive Oil. I used the Canola Oil, Olive Oil, Grapeseed Oil blend. I have loved being a #PantryInsider for Pompeian this year and cooking with all their great products. This blend provides natural antioxidants, contain zero trans fat, is a good source of Vitamin E, low in saturated fat and is cholesterol and sodium free. The combination of the oils enhances the flavor and is good for you too!
I rolled out my dough onto my paddle that was covered in cornmeal and then spread a layer of the garlic infused olive oil onto my dough. I made individual size pizzas because I think they are so cute!
I then topped it with proscuitto, mozzarella cheese, blackberries, basil and some Parmesan cheese.
I like to cook my pizza on a stone which I had heating up in the oven. It gives you a nice crispy crust. You can also cook on a regular pizza pan.
I also made a version with pizza sauce. You can find my favorite pizza sauce recipe here.
Like I said, they were both delicious.
It is a fun twist on the typical Hawiian Pizza combo – instead of pineapple you are using blackberries and instead of Canadian Bacon you’ve got proscuitto. Basil is the perfect addition to the flavor combo. Try and see what you think!
- Perfect Pizza Crust Recipe
- Pizza Sauce
- 10 pieces of Proscuitto very thinly sliced
- 1 C Blackberries cut in half
- 1/4 C Basil chopped
- Mozzarella Cheese
- Parmesan Cheese
- 2 Tbsp olive oil
- 2 tsp garlic minced
- Cornmeal for paddle.
- If using garlic infused olive oil, combine oil and garlic.
- Make pizza crust and allow to rise according to directions.
- After rising roll out crust onto a cornmeal covered pizza paddle.
- Cover dough with either pizza sauce or garlic infused olive oil.
- Add proscuitto, blackberries, mozzarella cheese and sprinkle with Parmesan cheese
- Back at 450 for 10-12 minutes or until crust is golden brown and cheese is bubbly.
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I have a fresh peach version of this same pizza with blue cheese sprinkled on it. So good in the summertime!
Leta, Oooh… that sounds so good. Will have to try it during peach season.
I absolutely love the way that pizza looks! What a terrific recipe, sounds sooo yummy! Great job 🙂
Thanks Jennifer. It looks great and tastes great too!
I was so excited to try this but my store was out of blackberries! I tried with raspberries instead and made my dough with whole wheat flour. I was nervous my husband would not like it, his tastes are really plain and he doesn’t like new things. It was a hit though! Such awesome flavor combo! We tried both sauce and oil and liked it better with pizza sauce for sure. We are looking forward to trying blackberries and peaches like the other comment. Your photos are gorgeous as always!
Jessika, I am so glad you loved it too! I love the idea of trying it with peaches too. Glad the raspberry combo worked. Thanks!
Looks so tasty! I think I saw a typo though. You said you put cornstarch on your pizza paddle, but I think it looks like corn meal in the photo right?
Thanks – and yes it should be cornmeal. Thanks for catching that!
Can you tell me approximately how many of these mini pizzas this recipe makes? I’m trying it this weekend for a friend’s shower. Thanks!
I got 5-6 out one recipe of dough.
Thank you!!