Prep your dough: If using store-bought crust, let it come to room temperature while the oven heats. Roll or stretch into a 12-inch round and place on a parchment-lined baking sheet. If making from scratch, shape as usual and rest 5 minutes before adding toppings.
Spread the ricotta: In a small bowl, whisk the ricotta with olive oil until smooth. Spread evenly over your dough, leaving about an inch border around the edges. The layer should be generous—you want it visible between all the other ingredients.
Add mozzarella and blueberries: Scatter the torn fresh mozzarella over the ricotta, then distribute the blueberries on top. They'll look scattered at first; don't worry—they settle during baking.
Bake: Place in a preheated oven (or under a broiler) until the crust is golden and the cheese has melted through. This takes about 8–10 minutes if you're using a pizza stone, or roughly 15 minutes for a standard home oven at 425°F.
Finish: Drizzle with honey while still warm. Sprinkle flaky sea salt over the top and tear fresh basil leaves across the surface. Let rest 3 minutes before slicing so everything sets slightly.
Serve: Cut into wedges or squares depending on how you're serving it. This pizza is best eaten immediately—the blueberries will continue to release their juices as they sit, which is fine but changes the texture.
