Husband and wife duo Jeanine and Jack are the creators of the two-time Saveur Award winning blog, Love & Lemons. Cheerful, bright, and full of zest, Jeanine takes an elevated but accessible and fun approach to her recipes. Think tart cherry and mint sorbet and carrot quinoa oatmeal breakfast cookies. Their best-selling book, "The Love & Lemons Cookbook" was released in the spring of 2016. Whole Foods Market is partnering with Love & Lemons this summer to highlight new takes of seasonal staples and more.
Before the summer is over, make blackberry basil pizza! It’s way easy and so yummy with Whole Foods Market’s multigrain pizza dough.
Whole Foods Market multigrain pizza dough
1 minced garlic clove, mixed with 1 tsp. olive oil
8 oz. fresh mozzarella bocconcini, sliced
1 pint organic blackberries
Lots and lots of fresh basil
Pinch of red pepper flakes
Drizzle of honey
Pinches of sea salt
Preheat oven to 450F. Stretch the pizza dough onto a pizza stone or baking sheet and brush with the garlic oil.
Top with fresh mozzarella and blackberries (reserve some of each to put on top after baking). Bake until the crust is golden brown, about 12 minutes.
Remove from the oven and top with remaining mozzarella, blackberries and lots of basil. Sprinkle with red pepper flakes, sea salt. Drizzle with olive oil and honey and serve.
Enjoy these plump, sweet-tart organic blackberries now, while the season is at its peak. They're on sale, so you can get two 6-oz packages for $5 from July 19 – July 25, 2017*.
*While supplies last. No rain checks.