Cranberry Brie Pizza
Ingredients:
- 1 cup Pecan Cranberry Sauce, see below
- 2 Boboli Pizza crusts (8-inch), or prepared pizza crust
- 2-6 tablespoons chopped red onion, optional*
- 2 cups cooked chicken or Canadian bacon
- 4 ounces Brie cheese, sliced
- 2 cups shredded, part skim Mozzarella cheese
Method: Pre-heat oven to 400° Place pizza crusts on flat baking sheet, spread with cranberry sauce. Sprinkle with optional red onion, to taste; chop or shred chicken and arrange on top. Slice Brie cheese (partially freezing Brie will make slicing easier) and arrange over pizza; sprinkle with Mozzarella cheese. Bake 10 minutes or until hot, bubbly and cheese is beginning to brown. Note – baking pizza on a lower oven rack will produce a crispier crust.
Notes: Fun pizza variation. I call it my North Eastern Hawaiian Pizza; it has a tangy fruit and cheese taste which is characteristic of Canadian Bacon Pineapple pizza. Nutrition analysis is for 8 servings. Depending upon hunger and other items served with the meal this pizza will serve 4-8 people
* Onion may be raw or sauté for a caramelized flavor. To sauté, melt 1 tablespoon butter in skillet and stir/fry over medium heat until onion is tender and golden brown.
Pecan Cranberry Sauce:
1 package (12 oz) fresh or frozen cranberries, 2 oranges, 1-cup sugar, 1/3-cup chopped pecans. Wash and sort cranberries, place in saucepan. Finely grate of zest or peel from 1-2 oranges (to taste); squeeze juice into a measuring cup, add enough water to make 1 cup liquid. Combine zest, juice/water with cranberries and sugar. Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally. Cool. Makes approximately 3 cups sauce.
Also Featured with this Recipe: Cranberry Panna Cotta
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