Our spin: we reduce the balsamic into a glossy glaze so it clings to every slice.
Ingredient Spotlight. Our Blackberry-Ginger Dark Balsamic Vinegar is the reason to make this — dark and jammy with a warm ginger snap that cuts the richness of the prosciutto. We brush and finish with our Basil Infused Olive Oil, grassy and herbaceous, for a fresh garden note in every bite.
Fresh basil leaves · flaky sea salt · cracked black pepper
Instructions
Heat the oven to 400°F. Drizzle 2 Tbsp basil oil on a parchment-lined sheet and stretch the dough on top.
Spread the blackberry preserves over the dough, then layer with prosciutto, mozzarella, and fresh blackberries.
Bake 15–25 minutes, until the crust is golden, the cheese melts, and the berries burst and bubble.
Meanwhile, simmer the blackberry-ginger balsamic in a small pan 3–4 minutes until it coats the back of a spoon; let cool slightly to thicken.
Finish the hot pizza with the remaining basil oil, a scatter of torn basil, a pinch of flaky salt and pepper, and a generous drizzle of the warm blackberry-ginger glaze.
Chef's Notes
Watch the reduction closely — balsamic goes from syrup to scorched fast; pull it while it still pours.
A few crumbles of goat cheese or blue cheese play beautifully against the sweet berries.
Make It Yours
Swap our Black Cherry Dark Balsamic glaze for a deeper, autumnal version, or add a drizzle of hot honey for sweet heat.
Allergens: contains gluten and dairy.
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