Roll out the pizza dough on a floured surface, remove the pizza stone from the oven, and transfer the dough to the stone (use a greased baking sheet if you don’t have a pizza stone). Spread pesto sauce on the dough, leaving about a half-inch of crust uncovered around the edges. Sprinkle blackberries and black pepper on top. Brush the edges of the crust with olive oil and sprinkle with salt if desired. Bake 20 minutes, or until the crust is golden and crispy. Remove from the oven and top with fresh basil leaves, Coconutmilk yogurt, and pine nuts. Slice into pieces and serve immediately.
To toast pine nuts: Preheat oven to 350 degrees Fahrenheit and spread the pine nuts on a baking sheet. Bake 7 minutes, or until golden and aromatic.
Nut-free variation: Substitute sunflower seeds for the pine nuts.
This recipe originally appeared on GratefulGrazer.com.