Rosemary Pesto Pizza with Blackberries & Goat Cheese


New Yorkers love to be the best – it is our source of pride, the root of our bragging rights, the heart of our culture.  We have the best museums, the best restaurants, the best sports (.. step it up, Jets!) and the best nightlife, too.  Add it all up, and it’s no surprise we’re the greatest city in the world.  But if you had to pick one attribute that represents the most authentic, “best-of” that NYC has to offer, what would it be?  Some might say the Yankees, or the MET, or Fifth Avenue, or Central Park.  I’m not sure which I would pick (the Jets are clearly not contenders), but at the top of my list you would definitely find Pizza.


perfectly portioned pie


Grabbing a slice is the quintessential NYC experience.  We’re home to America’s first pizzeria – thank you, Lombardi’s! – and from there the rest is history.  According to the Wall Street Journal, there are over 1,600 pizzerias throughout the five boroughs – that’s a lot of cheese and sauce!  But thanks to the ever peculiar American palate, pizza has come a long way since its journey from Naples to NYC.  And though the Margherita is still a masterpiece of simplicity, its fun to experiment with this Italian classic.


rosemary + onion powder amp up the crust


Since several of my recent posts have focused on traditional Italian dishes, I intended to make my homemade pizza anything but.  I love foods that blend sweet & savory ingredients in unconventional ways, so for last night’s dinner I started with a simple fruit and cheese pairing.  Blackberries are one of my favorite fruits, and I felt their tang and texture would work nicely with the salty sweetness of goat cheese.  Next, I decided to take my basic dough and kick it up a notch by infusing it with rosemary.  Finally, with some pesto laying around the fridge, I added it to the mix, figuring it’s nutty, earthy taste would elevate the rosemary’s fragrance and make the blackberry and goat cheese flavors pop.  And so with my ingredients in tow and my prep station floured, the Rosemary Pesto Pizza was born.


Rosemary Pesto Pizza with Blackberries & Goat Cheese

Prep time:
Cook time:
Total time:
Serves: 2.5
  • 1 lb Whole Wheat Pizza Dough
  • 1 1/2 cups Blackberries
  • 1/4 cup Goat Cheese {packed}
  • 2 tbsps Pesto Spread or Sauce
  • 2 tbsps Rosemary
  • 2 tsps Onion Powder
  • Coarse Black Peppercorn to season
  • PAM Cooking Spray to coat
  • All-Purpose Flour for workspace
  1. Let dough thaw to room temperature, ~20 minutes. When ready, amply flour counter before rolling out dough into 12 inch pie, folding over the edges slightly to create a crust. Next, transfer dough to lightly coated baking sheet.
  2. Evenly sprinkle rosemary and onion powder onto dough, then gently press in with your finger tips. Spread a thin layer of pesto, then top with crumbled goat cheese, blackberries, and a few dashes of pepper.
  3. Cook pizza at 450F for 20 minutes until cheese has melted and dough has crusted. Serve immediately.
Calories: 345 Fat: 11g Carbohydrates: 55g Protein: 11g

>> Make sure dough is refrigerated before using – if you buy frozen dough, transfer to fridge 24 hours before cooking. >> Dough can be rolled out gently with your hands. Goat cheese can be crumbled by hand as well. >> Cooking times may vary depending on your oven – check 10 minutes into cooking to gauge progress.


ready for the oven!


creamy goat cheese melts perfectly


peculiar combination yet absolutely delicious!