For the Sauce
1 Cup ketchup
1 Tablespoon apple cider vinegar
1/4 Cup molasses
10 oz frozen blackberries, thawed
1 Tablespoon Worcestershire sauce
3-4 chipotles in adobo (start with 3 chilis, add a 4th if you can handle heat), chopped
1/4 teaspoon salt
Pepper to taste
2 teaspoons cornstarch
Flatbread or Crust - homemade or store bought
For the Pizza
1/2-1 Cup BBQ sauce
1 Cup smoked gouda, grated
1 Cup goat cheese, broken up
1.5 lb chicken thighs, grilled, chopped, and tossed with a few tablespoons of the Blackberry BBQ Sauce
1 white onion, chopped
1 Cup fresh blackberries, cut in half
1/2 Cup fresh basil, chopped
Additional basil may be cut up and reserved for topping once the pizza comes off the grill
Start by making the sauce–this will be best spooned on to your crust after it’s had some time to chill. In a medium sized pot, combine thawed berries (if fresh, chop berries and add with 3/4 c water), ketchup, vinegar, Worcestershire, molasses, and chipotles in adobo.
Bring to a boil then simmer for 20 min, allowing the sauce to thicken but don’t let it burn! Once simmering is complete, taste, and add salt and pepper as desired. If you want more heat, throw in another chopped chili (or if you’re nervous, just another teaspoon of the adobo sauce). This sauce is all about your comfort with the taste. It should be a little vinegary, but now it’s time to balance the acidity–prep the cornstarch by combining with 2 t ice water to form a paste. Add the mixture to the sauce, it’s going to bubble! Keep stirring and the heat will activate the cornstarch and thicken it up. Taste it again, the vinegar will have mellowed and the sweetness will be more forward with heat on the back end.
Roll out the dough (homemade or store bought) to the desired pizza size. The crust should be evenly rolled out and thin– prep it on a cutting board that you’ll be transferring straight to the grill.
Prep the pizza toppings (cheese, onion, blackberries, and chicken) and have them ready to build.
When you’re ready to combine and cook, get the fire on the grill going–Preheat your stone, cast iron pan, or whatever you’d like to put the pizza on (or preheat your oven to 500°F. Check that it is hot before you put the crust down, then toss it on– FOR 2 MINUTES. Pull it from the grill, flip, and dress the cooked side with your sauce (don’t go overboard, just a thin layer) and other toppings. If you want to level up the grill flavor, pre-cook your onions when you do the chicken.
Once the pizza is dressed, place it back on the grill (or in the oven) and cover–cook for 5 minutes.
Remove from heat and allow to set for about 10 minutes–then top with your basil and enjoy!