Description
Sweet and tangy blueberry barbecue sauce elevates this chicken pizza.
The vibrant colors make it as appealing as it tastes.
Ingredients
Units
Scale
- 1 pizza crust
- 1 batch Blueberry BBQ Sauce
- 2 cups (474 ml) cooked chicken pieces
- 2 cups (474 ml) mozzarella cheese, shredded
- 1 handful arugula leaves
- 0.5 cups (118 ml) fresh blueberries
- 1 cup (237 ml) fresh blueberries
- 1.25 cups (296 ml) ketchup
- 0.25 cups (59 ml) rice vinegar
- 0.25 cups (59 ml) balsamic vinegar
- 1 teaspoon minced garlic
- 2 teaspoons molasses
- 0.5 teaspoon jalapeno-garlic oil
- 0.5 teaspoon onion powder
- 2 tablespoons minced red onion
Instructions
- Preheat oven to 400°F (204°C).
- Pre-bake pizza crust for 6-8 minutes.
- Remove from oven and add BBQ sauce, cheese, chicken pieces, blueberries, and arugula. Return to oven and bake until cheese is melted—about 10 more minutes.
- Slice and serve.
- Sauce
- Combine all ingredients in a medium saucepan. Turn heat to medium and bring to a boil.
- Using a potato masher or the back of a spoon, mash blueberries into the sauce until you still see pieces of blueberry.
- Turn heat down to low and let simmer for 30 minutes to thicken.
- Store leftover sauce in the refrigerator for up to 2 weeks.
Notes
- For a richer flavor, use a high-quality balsamic vinegar in the BBQ sauce.
- To prevent soggy crust, pre-bake the crust for the full 8 minutes, or until lightly golden.
- Leftover pizza can be stored in the refrigerator for up to 3 days; reheat gently in a pan or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 700
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 25
- Cholesterol: 50