Chicken and Cranberry Pizza
Cranberries and horseradish combine here to make a spicy-sweet base. This recipe also works very well with shredded turkey or duck.
Makes two 12-inch pizzas
- ½ recipe Classic Crust dough or Cornmeal Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 1 cup prepared whole-berry cranberry sauce
- 1 cup Horseradish Sauce
- 2 cups shredded Colby cheese
- 2 cups shredded mozzarella cheese
- 2 cups shredded cooked chicken breast
- 1 green bell pepper, cored and cut into thin strips
- ½ cup diced red onion
- ¼ cup minced parsley
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
In a bowl, combine cranberry sauce and Horseradish Sauce. Whisk to blend. Spread half the sauce in the center of each pizza, leaving one inch around the edges bare.
Sprinkle 1 cup Colby over the sauce on each pizza. Distribute 1 cup mozzarella evenly over each pizza, leaving the edges bare.
Dot each pizza with 1 cup shredded chicken breast, followed by bell pepper and onion. Sprinkle parsley over each pizza.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.