Add Base: Top pizza dough with tablespoons of ricotta and gently smear over the dough. The dough should be about 75% covered in ricotta with some bare spots. I like this to be a little uneven so there are some thinner and some thicker areas of ricotta.

Add Toppings: Thinly slice fennel into 1/4 inch strips and spread 1/2 cup evenly over pizza dough and ricotta. Reserve the green fennel tops to use as a garnish. Tear mozzarella into pieces and spread around the pizza dough evenly. Add blackberries and thin lemon slices and top with grated cheddar.

Bake: Use a pizza stone and bake at 450℉ for 12-15 minutes, turning half way through. You want a hollow sound when you tap on the bottom of the pizza.

Slice & Enjoy: Let the pizza cool for 3-5 minutes, ideally on a cooling rack so it doesn't get soggy, before slicing (trust me, the wait is worth it).

Finish with Honey & Herbs: Drizzle the pizza with honey or balsamic reduction for a hint of sweetness. Garnish with chopped fresh fennel fronds for a pop of color and extra freshness. Enjoy this sweet and savory combo that’s bound to become a new favorite!