2cupsfresh or frozen sweet cherries, pitted and chopped
2Tablespoonsdark brown sugar
1Tablespoonapple cider vinegar
1teaspoonbeef bouillon granules
1/4teaspoonground Cayenne red pepper
2Tablespoonsliquid smoke(found in most supermarkets)
For the pizza:
1pizza crust(store-bought or homemade)
1/4to 1/2 cup cherry barbecue sauce(ingredients above, recipe below)
1cupthinly sliced cooked chicken
1/2to 1 cup shredded Mozzarella cheese
One quarter of a sweet onion, thinly sliced
1cupfresh cherries, pitted and chopped
For the cherry barbecue sauce:
In a medium sauce pan, cook the cherries and sugar over medium heat, stirring frequently, until the cherries are softened and releasing much of its juice (about 7 minutes). Add the butter and stir until melted. Mix in the rest of the ingredients and heat to a low boil, while whisking frequently. Reduce the heat to low, and let simmer while whisking, for 10 minutes. Strain, to remove cherry pieces and for a thinner sauce, or puree in a food processor, or let it be chunky. Up to you.
For the pizza:
Preheat oven and pizza stone to 475 degrees F for 30 minutes. In a small bowl, combine the chicken with a few tablespoons of the barbecue sauce; set aside.
Roll out pizza dough to a 12-inch round, on parchment paper sprinkled with cornmeal or on a pizza peel. Brush olive oil on the edge. Spoon about 1/4 cup of the cherry barbecue sauce over the surface of the dough, leaving 1/2-inch border. Sprinkle on half of cheese. Layer with sliced onions, barbecue smothered chicken and cherries. Top with the remaining cheese.
Carefully transfer pizza to the pizza stone. Bake for 10 to 15 minutes, until the crust is golden and cheese is bubbly. Remove from oven, let stand for 5 minutes then slice and serve.
The sweet and smoky sauce is good for just about any dish where you want to add some barbecue flavor. The cherries only add sweetness to the recipe, not necessarily a fruity component. Don't shy away just yet.