Grilled Chicken, Peach, Blackberry, and Basil Pizza with Balsamic Glaze

Do you trust me?

This is an important question. So I’m going to go back in time here for a second. 

Given the fact that I’m not 80 years old and I have, in fact, been living with the Internet for many years, it’s kind of bizarre how I’m still so surprised by just how expansive this whole Internet thingamajigger really is. Any smart quips about it being called “the world wide web” for a reason are not appreciated here.

Its not like I don’t know how to use it. The remote for our DVR is still confusing, not going to lie, but the Internet I’ve pretty much figured out. I do love me some technology. I mean come on; who would still use an actual map after mapquest became an option? Who needs to bother remembering facts when you can just Google them? Who needs to know how to spell when you can just let your vaguely accurate, sometimes inappropriate, autocorrect do all the work? Who would rather have real friends when you could have Facebook friends… wait, what? Nevermind.

Anyway, I digress. The point is, I’m a fan of the Internet, for the most part. I am also a fan of food, for, you know, the whole part. Which is why I find it odd that I didn’t join the food blogging bandwagon sooner. And I don’t just mean writing my own; I mean reading, ogling, and drooling over other people’s food blogs too.

It wasn’t until last summer that I ever really even looked at a food blog. It was back when I was bluffing my way through that Internet marketing job that asked me to write about “How to Blog” before I’d ever really read one to begin with. Good times. But in the process, I stumbled upon food blog after food blog and discovered just what I was missing out on.

First of all, I don’t know about you, but I don’t know why they bother making cook books without pictures. Not nearly as enticing. Odds are, I will flip through the majority of non-pictured pages full of fantastic recipes with, at best, vague interest, then, when I pass the one picture in the middle of the book—most likely of something I don’t even like—I'll make that. Don’t judge, I’m sure some of you have done it too.  That’s why food blogs were the perfect thing for me. I found a few that I adored, and I’ve been following them ever since. 

This brings me back to the question at hand: Do you trust me?

I haven’t been blogging about food for long, at least, not as long as How Sweet It Is, who introduced me to this recipe. But you can rest assured that I have been eating food for a long time, possibly even my whole life, I might hazard to say. 

When I say something is good, TRUST ME, it is.

So please, dear god, make this pizza.

I trusted How Sweet It Is. Now it’s your turn to show a little faith in what you read on the Internet, and in me.

It will pay off, promise.

Grilled Chicken, Peach, Blackberry, and Basil Pizza with Balsamic Glaze

Serves 4-6

1 batch of pizza dough (You can make it yourself, or get premade dough from your local grocery store)

1 yellow onion, sliced

1 tablespoon butter

1 teaspoon brown sugar

4 garlic cloves, minced or pressed

2 tablespoons olive oil

½ cup freshly grated mozzarella cheese

2 grilled boneless, skinless chicken breasts

1 ripe peach, thinly sliced

2/3 cups blackberries, coarsely chopped

10-15 basil leaves, chopped

8 ounces fresh mozzarella, sliced

1 cup balsamic vinegar

Prepare dough as directed and while it’s rising, heat a large nonstick skillet over medium-low heat and add butter and onions with a pinch of salt. Cover and cook for 15 minutes, stirring occasionally, then stir in garlic and brown sugar and cook for 10 minutes more. Remove and set aside.

Preheat oven to 375 degrees F.

Shape dough as desired drizzle with the olive oil. Add the caramelized onions. Add on the grated cheese, then top with the chicken, peaches, and berries. Evenly place fresh mozzarella on top. Sprinkle with basil.  Bake for 25-35 minutes, or until cheese is melted and golden.

While the pizza is in the oven, heat the balsamic vinegar in a small saucepan over medium heat. Once it comes to a boil, lower the heat and let simmer for 15-20 minutes as pizza bakes. It should reduce to about 1/3 of a cup. Set aside to cool, as it does this it will thicken further.

Drizzle the pizza with balsamic glaze. Top with additional basil, red pepper flakes, or any pecorino romano or parmesan cheese if desired, then serve.