Grilled Blackberry-Ricotta Pizza With Pumpkin Seed Pesto - Oregon Raspberries & Blackberries
Delicate ricotta melds beautifully with vibrant blackberries in this outstanding Grilled Blackberry-Ricotta Pizza with Pumpkin Seed Pesto
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Cooking tools:
- Food processor
- Grill
- Oven
- Rolling pin
- Pastry brush
- Tongs
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- ½ Cup hulled pumpkin seeds, toasted
- ½ Cup parsley leaves
- ¼ Cup grated Parmesan (2 ounces)
- ½ teaspoon red pepper flakes
- ½ teaspoon fine sea salt, divided
- 1 garlic clove
- ⅓ Cup plus 2 tablespoons olive oil, divided
- 8 oz ricotta
- Zest of 1 lemon
- 1 Tablespoon fresh thyme leaves
- ½ teaspoon black pepper
- 1 LB prepared pizza dough, divided in half
- 1 Cup frozen blackberries, thawed and drained
- 4 oz arugula or baby kale
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