I’ve always loved the combination of fruit and pizza: pineapple and red pepper, peach and prosciutto, green apple and cheese, and now blackberry and chicken. The sweetness of the blackberries against savory baked chicken combined with the perfectly chewy-yet-crispy crust makes this pizza one of my all-time favorites (the overflowing amount of gooey, melted feta and mozzarella cheese doesn’t hurt either 😉 ).
So let’s break down the flavor-bomb that is this pizza. First the chicken. Because there are so many loud ingredients in this recipe, I wanted to keep the chicken simple with just a drizzle of olive oil, a sprinkle of ground black pepper, and a pinch of red pepper flakes. I had intended to grill the chicken thighs, but the way our afternoon played out I ended up needing to bake them in the oven instead – either way works just make sure to do this first. You could even prepare the chicken a day or two ahead of time to turn this recipe into a quick week-night meal.
This is a white pizza, meaning there isn’t a sauce. Instead, the crust is lightly brushed with olive oil and then stacked with chicken, feta cheese, mozzarella cheese, and spices. Besides the blackberry glaze, which I’ll get to next, the feta cheese is the best part of this pizza. Feta has that great salty, tangy taste that pairs perfectly with the sweetness of the glaze.
Now for the star of this dish: Blackberry Balsamic Glaze. When I saw the recipe for this glaze over at ImmaEatThat, I knew I needed it in my life. In fact, the first time I made this glaze was when my parents were visiting and we all found ourselves drizzling extra glaze over our slices and then dunking our crusts in it — we just couldn’t get enough. Seriously so good. And super easy. All you do is put a carton of blackberries in a saucepan (I recommend using a medium or large saucepan to quicken the thickening process), pour in 1 tablespoon each of pure maple syrup and brown sugar, 3 tablespoons of good-quality balsamic vinegar, 2 tablespoons of water, and a dash of ground black pepper. Bring it to a boil then simmer until thickened. Need it to thicken faster? Add 1 tsp of cornstarch mixed with 1 tablespoon of water.
As I mentioned above, I’ve made this pizza twice: once in the oven and the second time on the grill. While the baked pizza was still good flavor-wise, the grilled pizza’s texture was far superior. For more on how to grill the perfect pizza check out my earlier post here. If you don’t have access to a grill, I included directions for baking it in the oven at the bottom of the recipe..
Besides liking the texture of the grilled pizza more, I just loved grilling again. Yes, I know people grill in the winter, but there’s just something so right about grilling on a sunny day (even if it is only low 40’s out). And then biting into a crisp slice of pizza with that subtle smokiness . . . my taste buds are now so ready for summer flavors! So here’s a toast to winter being (hopefully) almost over!
Recipe adapted from ImmaEatThat
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