Go Back
Irresistible Smoky Chicken, Brie & Cranberry Pizza

Indulgent Irresistible Smoky Chicken, Brie & Cranberry Pizza

Experience the deliciousness of Irresistible Smoky Chicken, Brie & Cranberry Pizza, a gourmet delight sure to impress family and friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Base
  • 1 batch Pizza Dough Store-bought or homemade for convenience.
For the Assembly
  • 2 cups Smoked Chicken Opt for rotisserie chicken if short on time.
  • 8 oz Brie Cheese Can substitute with goat cheese or cheddar.
  • 1/2 cup Cranberry Sauce Homemade or store-bought.
  • 1 tablespoon Fresh Rosemary Optional but recommended.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Optional Toppings
  • 1 cup Fresh Arugula Scatter on top post-bake.
  • 1/2 cup Chopped Walnuts Toasted walnuts can elevate the flavor.

Equipment

  • Oven
  • Pizza Stone
  • Baking sheet
  • Floured Surface

Method
 

How to Make Irresistible Smoky Chicken, Brie & Cranberry Pizza
  1. Preheat the Oven: Set your oven to 475°F (245°C). If using a pizza stone, let it heat inside the oven for a perfect crispy crust.
  2. Prepare the Chicken: Season and smoke the chicken until fully cooked (20-25 minutes) or bake for convenience.
  3. Roll Out the Dough: Shape your pizza dough on a floured surface to about ¼ inch thickness.
  4. Assemble the Pizza: Spread cranberry sauce on the dough, top with brie slices and shredded chicken, sprinkle fresh rosemary.
  5. Bake: Place the pizza on the preheated stone or baking sheet. Bake for 10-15 minutes until cheese is bubbly and crust is golden.
  6. Slice and Serve: Let the pizza cool, slice, and optionally drizzle with olive oil before serving. Add arugula if desired.

Notes

For best flavor, allow chicken to rest before slicing. Store leftovers in an airtight container in the fridge for up to 3 days.