CHICKEN AND CRANBERRY PIZZA
Who can resist a chicken and cranberry pizza, especially when combined with camembert?! I’ve used cauliflower pizza bases and served with a big salad to balance out the indulgence!
Chicken and cranberry must be one of the most popular pizza flavours. I just had to include a recipe for it in one of the weekly menus!
In previous attempts, I had an issue with the bases going soggy – I’ve figured out that the best way to prevent this is to use cranberry jelly or jellied cranberry sauce (not the whole berry one, and not runny cranberry sauce). It’s also better to use a thinner layer and then top up the flavour with extra dollops of cranberry jelly once the pizza has finished cooking.
My current favourite store-bought pizza bases are the Turkish Cauliflower Pizza Bases. SO tasty – give them a try if you haven’t already!
If two pizzas won’t be quite enough for your household, this meal can be bulked up with oven fries or garlic bread.
For more pizza inspiration, check out the full Y.U.M pizza collection.
CHICKEN AND CRANBERRY PIZZA
Who can resist a chicken and cranberry pizza, especially when combined with camembert?! I’ve used cauliflower pizza bases and served with a big salad to balance out the indulgence!
Ingredients
PIZZAS
- 1/2 Tbsp olive oil
- 400 g chicken stir fry (14oz)
- 2 large pizza bases (approximately 300g)
- 4 Tbsp cranberry jelly + extra to serve
- 1/2 large red onion (or 1 small)
- 125 g camembert (4.4oz)
- 3/4 cup grated Colby cheese (75g)
SALAD
- 2 Tbsp pinenuts
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 100 g baby kale (3.5oz)
- 40 g alfalfa sprouts (1.4oz)
- 2 Tbsp olive oil
- 1 1/2 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp wholegrain mustard
Instructions
COOK CHICKEN
Heat oil in a large frying pan on medium-high. Season chicken all over with salt and pepper and add to pan. Stir fry until browned and cooked through (about 5 minutes). Remove from heat.
MAKE PIZZAS
Preheat oven to 220ºC (430ºF) bake and line two oven trays with baking paper. Place a pizza base on each tray.
Spread 2 tablespoons cranberry jelly on each pizza base. Arrange chicken on top. Thinly slice red onion. Slice camembert into strips, then chop each strip into 3 pieces. Scatter onion and camembert on the pizzas. Sprinkle with grated cheese to finish.
Place pizzas in oven and bake for 10 minutes. Switch the position of the trays and bake for a further 8-10 minutes, until cheese is golden and bases are crisp around the edges.
PREPARE SALAD
While pizzas cook, heat a frying pan on medium. Add pinenuts, pumpkin seeds and sunflower seeds. Cook for 2-3 minutes, stirring, until toasted.
Place kale and sprouts in a salad bowl. Combine oil, vinegar, honey and mustard in a small jar. Season with a little salt and pepper and shake to combine. Drizzle dressing over salad, then sprinkle seeds on top.
SERVE
Remove pizzas from oven and cut into wedges. Dollop with extra cranberry jelly and serve with salad.
Recipe Notes
WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Choose your favourite gluten-free pizza bases.
INGREDIENT SWAPS / NOTES: If you prefer, you can used diced chicken tenderloins or boneless, skinless chicken thighs instead of chicken stir fry. I used Turkish Cauliflower Pizza Bases (my current favourite store-bought pizza bases). I find jellied cranberry sauce or cranberry jelly the best option (others tend to make the pizzas a bit soggy). Adding too much can also lead to soggy pizzas - use the quantity I’ve suggested and top up with extra dollops on the cooked pizza!
BULK IT UP: For bigger appetites, you could serve the pizzas with oven chips or garlic bread.
STORING AND REHEATING: Store pizza separate from salad. Pizza is best reheated in the oven but the microwave will work ok (base won’t be as crisp though). Salad is best assembled just before serving.
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