Lamb cooked slowly becomes so tender that a knife is not required to cut it. When I say slow, I really mean slow – seven hours. The leg of lamb is also being roasted in the oven rather than a slow cooker. Serves well with mashed potatoes and veggies or dauphinoise potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 (12 inch) prepared pizza crust
- 1 ½ cups cranberry sauce
- 6 ounces Brie cheese, chopped
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
- Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Facts
| Calories | 865 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 3 g |
| Protein | 48 g |
| Saturated Fat | 18 g |
| Sodium | 1262 mg |
| Sugars | 42 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
We make our own dough, so I was interested in how the dough would turn out. We rolled out the dough, spread cranberry sauce directly on dough. Put some mozzarella on, then chicken, then a bit more mozzarella!
Easy and tasty. I usually add some italian seasoning when sautéing the chicken. Make this quite often for office parties
I used NAAN bread for a lighter crust. Next time i might add a little pepper jam to the cranberry sauce to spice it up a bit. Overall it was tasty.
Changed cooking time to 425 for 20 minutes, used duck breast instead of chicken. Flavor is awesome, will make again
This was a really tasty pizza. My husband especially loved it. The only changes I made were adding some green onions. Also I didn’t find a pizza crust I liked so I used garlic naan. Was really good.
The cranberry was overpowering and too sweet and made the top of the crust slightly soggy. The taste of the brie was difficult to distinguish.
Made this a couple of times and it was great. I used refrigerator pie crust and cooked it for about 10-15 minutes first. I used one can whole cranberry sauce and canned chicken drained or grilled chicken strips like Tyson’s.
Planning to make this for my bunco group. I will buy a roasted chicken from the deli dept and shred it. Use olive oil instead and I may use the seasoned mozzarella. Looking forward to it!
I was very interested in trying this recipe but knew from the reviews I’d want to make some modifications. I should have pre-baked the crust and will next time. I also brushed the crust with olive oil and placed on the pan with a bit of cornmeal to keep from sticking. My changes: Since I had the cranberries in the freezer, I made my own whole-berry sauce. I caramelized one onion, sliced thinly in olive oil and added this with some cayenne pepper sprinkled on top. This brought out all the flavors of sweet, savory and spicy and it was WONDERFUL! Pre-bake the crust, try these few add-ons and you’re in for a treat!
This was amazing! I used a 6″ pizza and only about 1/3 the amounts of the rest of the ingredients as well. It turned out perfectly, though. A new favourite.
Found this right after Canadian Thanksgiving and didn’t have any chicken breast or brie, but had plenty of leftover turkey and cranberry sauce, along with some smoked gouda. FANTASTIC RESULTS! I may buy cranberry sauce every so often just for this purpose. Also used a multigrain crust, which gave it a really nice, subtle nutty flavour. Definitely recommend this one.
Hmmm. This is an interesting concept and I believe that the biggest factor in how it will turn out for you is your choice of ingredients. Seasoning the chicken as you like is important. The quality and amount of cranberry sauce will make a difference. Too much and you have the soggy issue – I cut the amount back by more than half. The strength and flavor of the particular brie you choose will also make a difference. I do think that the addition of some extra ingredients is really helpful. On half the pizza I added toasted slivered almonds (both crunch and flavor) and carmelized onion. I also left off the cranberry sauce on that half, spread a thin layer of Newman’s Own Poppyseed dressing on the crust for a ‘sauce’ and added in craisins to give it the cranberry flavor. Out of the oven I also drizzled a tiny bit of the dressing over the top. The tangy and sweet mix worked well with the brie and the tart cranberry flavor. As I said, it’s a great concept but the choice of ingredients and amounts (as in all pizzas) will make this work for your individual tastes.
Very good! I cooked the chicken in some salt and herbs de provence and I HIGHLY recommend that step. I also prebaked my pizza stone so that it was nice and hot and used a 400 degree oven. No problems with soggy crust:)
wonderful. I just followed one advice I read in one of the reviews and brushed some melted garlic butter on the crust before layering the ingredients on there. gives it that extra yummy flavor 🙂
Purely enjoyed. I did add a little feta cheese and red onion on whole wheat pita… All smiles… Thanks for sharing.
wonderful!!!
this was excellent!!!! I cooked the chicken with red onions, thyme and garlic, cooked the crust for about 15 min before topping, only used half the amount of brie it called for, wish I used way more, will do next time, I loved it, the flavors were very complimenting, a defenite keeper for us!!!
not a fan of this one. Ate a piece, sure, won’t make again. I love love love Brie, but it overwhelmed this pizza. The slices were heavy, and thick, and the flavors just didn’t mesh as I hoped…couldn’t even taste the chicken…a waste. Oh well.
love this recipe – i add red onion and slices of pear to the chicken and saute together. flavors are delicious! i also pre-cooked the dough for about 5 minutes, so thanks for that tip.
Just ok. Not that great.
I was wholly unimpressed. It was decent for a couple bites (so maybe as an appetizer). But I couldn’t even finish a piece. I basically thought it was a waste of Brie.