Cranberry, chicken, and brie pizza. All I have to say about today’s recipe is “OH MY DAD…THIS IS DELICIOUS!” It’s almost not fair to put “…and Brie” in the recipe title especially since I have a love affair with this delicious cheese. If you’re a fan of baked brie with fruit preserves or the taste profile of savory and sweet in general, this is a recipe I would definitely recommend. It’s been about 3 years since I’ve made this particular pizza but after having some baked brie recently at one of my book clubs (shoutout to Sarah for being a fellow brie lover!) and my best friend Sally getting married next week (Sally first introduced me to this recipe around 2009) AND I wanted to make something different for dinner for my husband, this cranberry, chicken, and brie pizza seemed like a great (yummy) choice. I do want to mention that another reason I did this recipe is because I’d really like to do a recipe redux on this sometime…acknowledging the fact that brie is a high fat creamy cheese, this pizza would classify as something yummy every now and again (hence it being 3 years since I’ve made it 🙂 )
As far as chicken for this recipe goes, I really don’t think you could go wrong with whatever kind of chicken you use. If I had a leftover rotisserie, I would have probably opted to do that, but since I didn’t I decided to pick some raw breast up at the store. Some recipes I’ve seen in the past recommend buying two chicken breasts, cutting it up into cubes and then cooking stove top in a pan until done. My grocery store had a good deal on some chicken breast cutlets, thin sliced, so I added salt, pepper, and garlic powder (I really like the flavor the garlic powder brings in the chicken) on both sides of the chicken and then lightly brushed a layer of olive oil on the top to seal in the moisture to prevent this white meat from drying out while in the oven. You’ll noticed that there’s 4 pieces of chicken on my pan… by the time all was said and done, I actually only ended up using 2 pieces of chicken for the pizza.
While my chicken was roasting I sliced up my brie… I used about 7 ounces based on the wedge I bought from the grocery store (o.47 lbs) but I think that you could get away with using less…about 6 oz or so.
After my chicken was done I proceeded to cut it up into bite sized pieces.
Since this was a last minute dinner idea, I didn’t have time to make my pizza dough from scratch and instead opted to use a Pillsbury pizza dough. Their dough calls for you to prebake it for 8 minutes prior to adding toppings.
When you’re ready to add toppings, you’ll add about 1/2 -3/4 can of cranberry sauce…some recipes call for about 1 1/2 cups of cranberry sauce but I find that to be a little too much and can get watery very easily. You can also use your own cranberry sauce made from scratch 🙂
Next add your brie and chicken… you’ll see that I probably could have gotten away with using less brie.
We had a large bag of dried cranberries from Sams Club/Costco so I added a handful of those as well.
Next you’ll top off your pizza with a little bit of Mozzarella cheese and a sprinkle of dried Rosemary.
You’ll follow your pizza crust’s baking instructions for the appropriate cook time…mine took an additional 13-14 minutes after the crust prebake.
And tada! Pretty tasty and pretty simple 🙂 Below I’ve added the recipe for your use, and a Pinterest worthy picture for you to use to share the love 🙂
Cranberry, Chicken, and Brie Pizza
2 chicken breast cutlets, thin sliced (can also use about 1-1 1/2 cups of any chopped chicken you have)
1 Pillsbury pizza crust (or your own recipe)
1-14oz can whole cranberry sauce or about 1-1 1/2 cups homemade cranberry sauce
1/2 cup dried cranberries
6 oz Brie cheese
1 cup shredded Mozzarella cheese
1 Tb dried Rosemary
1 Tb garlic powder
Salt and pepper to taste
Pre-heat oven to 375 degrees for chicken cutlets. On a foil lined baking sheet, add salt, pepper, and garlic powder to both sides of chicken cutlets, brushing top of chicken with olive oil to seal moisture in- roast chicken for approximately 15 minutes or until 165 degrees internally. While chicken is cooking, slice Brie into bite sized pieces, followed by chopping chicken into bite sized pieces once cooked. Pre-bake Pillsbury crust by package directions at 425 degrees for about 8 minutes. After pre-bake, add cranberry sauce to crust— about 1/2-3/4 of the can. Next top with chopped chicken, brie, and dried cranberries. Sprinkle Mozzarella cheese and dried Rosemary on top. Bake for about 15 minutes or until crust is golden brown.