Ingredients
Scale
- 1 (12-14 inch) pre-made pizza dough
- 1 cup cooked, shredded chicken breast
- 5 ounces Brie cheese, rind removed and sliced thinly
- 1/2 cup whole berry cranberry sauce
- 1/2 cup low-moisture mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Lightly grease a pizza stone or baking sheet. Stretch or roll the pizza dough onto the prepared surface.
- Step 2: Brush the entire surface of the pizza dough lightly with olive oil. Spread the whole berry cranberry sauce evenly over the dough, leaving a 1-inch border for the crust.
- Step 3: Distribute the shredded mozzarella cheese over the cranberry sauce, followed by the shredded chicken breast. Arrange the slices of Brie cheese evenly across the pizza.
- Step 4: Scatter the thin slices of red onion and the chopped fresh rosemary over the top of the assembled pizza.
- Step 5: Bake for 12 to 15 minutes, or until the crust is golden brown and the Brie cheese is completely melted and bubbly. Let the pizza cool for 5 minutes before slicing and serving.
Notes
- Store leftover slices stacked with parchment paper in an airtight container for up to 3 days; this prevents the crust from absorbing excess moisture from the sauce and Brie.
- For optimal crunch, reheat slices wrapped loosely in foil in a 350°F oven for about 8 minutes, or use an air fryer until the cheese is hot and the crust is crisp.
- Enhance the richness of the Brie and cranberry flavors by serving slices alongside a light, peppery arugula salad dressed simply with lemon juice and olive oil.
- To maximize the aromatic punch, gently crush the chopped fresh rosemary between your fingers just before scattering it over the pizza; this releases its essential oils for a brighter flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American