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Blueberry Balsamic Chicken Pizza

By 7:49 PM , ,

I love blueberries. Blueberries are one of those fruits that scream summertime.  I had fresh blueberries that I had gotten for a dessert I made (recipe to come!) and I came across this gem on the blog The Noshery. The recipe for the sauce originally comes from  Cooking Light

I had never had blueberries and balsamic before, but loving both I thought we would give this a try.  This was a joint Husband and Wife venture.  Hubby made the dough, which he took from a recipe in a small little book Tuscan: A Culinary Journey of Discovery by Pamela Gwyther that we've had for quite some time now and never used.  I made the sauce. We used chicken that he had smoked for a cookout we'd had the night before. And Hubby being the Grillmaster, he grilled the pizzas (assembled them too - with a little direction from me).

To be honest, I think Hubby was a little unsure of how blueberries would be on pizzas. But, I was so excited, I think he didn't have the heart to tell me no way.

The sauce is super simple to make. And it tastes amazing on its own. I kept trying spoonfuls of it :) Meseidy over at The Noshery also used this sauce for meatballs she made. I definitely will be trying those out with the leftover sauce.

These pizzas turned out wonderfully! The blueberry balsamic sauce really seemed like more of a bbq sauce with a slight background of blueberry. The dough made for a great chewy crust.

We will for sure make these again.

Blueberry Balsamic Sauce
recipe by Cooking Light via The Noshery

2 cups blueberries
1/4 cup balsamic vinegar
3 Tbs sugar
3 Tbs ketchup
1/2 tsp garlic powder
1/2 tsp salt

Place all ingredients for in a large saucepan. Bring to a boil, reduce heat, and simmer for 10 mins. Remove from heat and transfer into a blender or using a hand held blender, process until smooth.


Pizza Dough
adapted from Tuscan by Pamela Gwyther
(Makes 4 "personal" sized pizzas)

1 5/8 cups white all-purpose flour, plus extra for dusting
2 tsp active dry yeast
1/2 tsp salt
1 tbsp olive oil
3/4 cup warm water

Sift flour. Mix all ingredients in a stand mixer with dough hook.

Cover bowl with a clean dish towel or oiled plastic wrap.  Let rise in a warm place for one hour or until doubled in size.  Turn out and gently knead for 1 minute, or until smooth.

Divide dough into four equal portions. Roll each out into circles or ovals.


Blueberry Balsamic Chicken Pizza
adapted from The Noshery

Pizza dough
Blueberry Balsamic Sauce
Shredded rotisserie chicken
Shredded mexican blend cheese
Onions (green or any white), finely chopped

Make dough as instructed. Lightly oil the bottoms of dough rounds before topping.

Make sauce as instructed.

Heat grill to approximately 400 degrees.

Spread a light coating of the blueberry sauce on each pizza.

Top with a generous sprinkling of cheese.

Next layer chicken.

Top chicken with onions.

Sprinkle with additional cheese.

Drizzle sauce on top.

Place pizzas in grill on indirect heat. Grill 10-15 minutes or until crust is crisp and cooked through.

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  1. those look great, probably just as good without the cheese, as a flat bread, very cool use of the blueberry with great color.

  2. The dough recipe is great and would work well as a flat bread.

  3. Yum! I added fresh basil leaves, rosemary, oregano, and thyme and it added a lot of flavor. A good balance between the sweetness of the berries and the tartness of the vinigarette. Thanks for the recipe!