blackberry-basil flatout pizza

After hanging out on Pinterest over the weekend, I stumbled on the most delicious looking pizza I had seen in a long time.  The pin linked me to The Food Charlatan and I instantly LOVED her site.  Her food looks amazing, her style is very down-to-earth, and her photos bring it all to life.  And this recipe… oh my goodness!  It was different- full of fresh blackberries, creaminess, fresh basil… not to mention the fresh dough it was baked on!  My mouth watered.  And I wondered why… these weren’t the typical flavors I was drawn to, and cheese is most definitely NOT my thing.  But I kept going back to check out the photos and read through the recipe wondering if I should just go for it.


If you know me at all, you know that I tend to OCD on things once I get them in my head.  I just can’t help it.  So, at my next stop at the grocery store, I picked up a small carton of blackberries, ricotta, and the laughing cow cheese wedges.  As soon as I got home, I set out to try a lighter version from the recipe I had found…. one that I could use up just a modest amount of my weight watchers smart points for but still get the flavors I was craving.

I must say, it turned out to be SO yummy!  When you track food through the weight watchers app, there is an option to save the list of food you entered as a meal.  I love this new feature!  I used it right away for this pizza… I will most definitely be making it again!



Blackberry-Basil Flatout Pizza

1 Italian herb flavored Flatout Bread wrap

1 wedge Laughing Cow Asiago cheese wedge

1 small carton fresh blackberries, rinsed

1/3 cups low fat ricotta cheese

1/8 cup grated parmesan cheese

1/2 teaspoon Gourmet Garden Basil herb blend

olive oil

fresh basil




Preheat oven to 450 degrees.  Brush one side of the Flatout bread wrap lightly with olive oil and bake in oven for 5-7 minutes just to crisp it up.  While it’s baking, place 1/2 cup blackberries in a bowl and mash until you get an even consistency.  In a second bowl, mix together the ricotta cheese and basil herb blend until fully incorporated.

Once the wrap is toasted, spread the laughing cow wedge evenly to cover.  Second, using a fork, begin to add the smashed blackberries on top, spreading evenly.  It works best to use a fork or slotted spoon to get the pulp and not the juice in this step.  Next, using a spoon, drop small dollops of the ricotta mixture on top of the blackberries.  It works best to spread it out evenly over the entirely flatbread, leaving a small space between each blob.  Sprinkle the grated parmesan and a a bit of fresh basil over everything and add a small handful of fresh blackberries evenly over the top.  These are easy to place sort of in between the ricotta pieces.

Bake at 450 degrees for 12-15 minutes or until edges are brown and crispy or cheese mixture is bubbling.  Top with the remaining fresh basil and enjoy!

I’ve gone ahead an included a photo of what it looks like to have two big bites out of your piece.  Get used to that view.  This pizza is so good, you will want to dig in fast!  And maybe be a little sad when you are all done…



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