Instructions

1. Preheat oven to 525°F and set pizza steel on the highest rack.
2. In a food processor, combine the blackberries, black garlic, smoked salt, and chipotle chile in adobo. Puree until smooth and strain through a sieve into a small saucepan. Reduce the sauce over low heat until it coats the back of a spoon.
3. Shred the mozzarella and grate the Parmigiano-Reggiano. Tear the Prosciutto di Parma into 2-inch by 1-inch strips. Dust the dough with flour and shape into a 10-inch circle. Brush olive oil on the crust.
4. Dust a pizza peel with cornmeal and transfer the pizza dough onto the peel. Working quickly, spread the blackberry-black garlic sauce up to the edges in a thin layer. Sprinkle half of the mozzarella and all of the Parmigiano-Reggiano evenly over the pizza. Dollop the ricotta in barer places and smear it slightly. Place the torn Prosciutto di Parma on top. Scatter the remaining mozzarella. Transfer the pizza to the oven by shimmying it onto the pizza steel.
5. Set broiler to 525°F and, for the next 5 minutes, begin rotating the pizza by 90° (using the pizza peel) after each minute, or until the pizza has sufficiently darkened and has some char. Do not burn.
6. While the pizza is cooking, zest the lemon and chop the basil. Remove the pizza from the oven and touch up pale spots on the pizza crust and toppings with a culinary torch to add some smoky flavor. Sprinkle lemon zest, then basil on top.