Brie And Cranberry Pizza Recipes

BRIE CRANBERRY AND CHICKEN PIZZA

Steps:

• 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.

CHICKEN AND CRANBERRY PIZZA WITH BRIE AND ALMONDS

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet, and spread 1 cup of cranberry sauce over the crust. Toss remaining 1/2 cup with chicken. Top pizza with chicken, brie, green onions, almonds and mozzarella. Bake until the crust is crisp and cheese melts, 10 to 12 minutes. Cut into 6 slices and serve.

CRANBERRY, BRIE & TURKEY PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased baking sheet., In a small bowl, mix cranberry sauce and orange zest; spread over crust. Top with mozzarella cheese, turkey, onion and Brie cheese; sprinkle with rosemary. Bake 10-12 minutes or until cheese is melted.

BRIE AND CRANBERRY PIZZA

Steps:

• Preheat oven to 425 degrees.
• Lightly grease a 9x13 inch baking dish.
• Unroll the crescent rolls and press into baking dish pinching seams together.
• Bake 5 minutes, or until lightly brown.
• Remove from the oven and sprinkle with pieces of Brie cheese.
• Spoon the cranberry sauce over the cheese.
• Top with pecans.
• Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown.
• Cool 5 minutes and cut into squares.

CRANBERRY-BRIE KNOTS

Steps:

• Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour.
• Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
• Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips.
• Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
• Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
• Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving.
• Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.