• Makes 2
  • 2 ready to use doughs
  • 375 grams blackberries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 red chilli, finely chopped
  • Pinch of nutmeg
  • Pinch of allspice
  • 1 white onion, finely sliced
  • 2 handful rocket
  • 150 grams ricotta
  • 150 grams feta
  • Balsamic glaze


  1. Preheat the oven to 220°C
  2. Start by making the blackberry passata. In a small pan heat 325 grams blackberries with the sugar and balsamic vinegar. Once this starts to bubble, add in the onion, chilli and spices and season to taste. Turn the heat down to a simmer and let it thicken.
  3. Meanwhile roll the dough out. You want it to be as thin as possible without the dough making holes. Spoon over the passata, leaving enough space around the edge for the crust. Dollop over the ricotta, sprinkle over the broken feta and the reserved blackberries.
  4. Place in the hot oven and bake for 12 minutes. Drizzle over the glaze and the top with the peppery rocket.