Cranberry Chicken Pizza

It was only a matter of time before I put cranberries on pizza.

I debated how I wanted to feature cranberries on one of my favorite types of food.  I considered creating a Thanksgiving pizza (which I resolve to do sometime) but was too lazy to make stuffing and go out and buy turkey.  So, I combined a few simple flavors that all shine on their own.  This is nothing like your typical tomato sauce pizza, and it is not for those unnatural and misguided people who don’t like cranberries.

Homemade pizza is delicious, so go make your own and come up with your own concotions!
CRANBERRY CHICKEN PIZZA
From Cinnamon Freud
INGREDIENTS

For the Pizza Dough:
1 package active yeast
1/2 cup water, 110°F
1/4 teaspoon sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt

For the Cranberry Sauce:
1/2 cup water
1/2 cup sugar sugar
2 cups frozen cranberries

For the Pizza:
Pizza dough
Olive oil
Cranberry sauce
8 ounces cooked chicken, chopped
4 ounces mozzarella, sliced
Garlic Power, poultry seasoning, salt, and pepper to taste
3 green onions, chopped

DIRECTIONS

Preheat oven to 500°F.

Dissolve yeast in water with sugar. Let sit about 10 minutes until foamy. In a medium bowl combine flour and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.  Let rise 30-40 minutes in a warm place, covered.

In a small saucepan, combine  water and sugar.  Bring to a boil over medium heat.  Add cranberries and let cook until cranberries begin to split and sauce thickens, about 10-20 minutes.  Remove from heat and let cool to room temperature.  Transfer to bowl and refrigerate.

Spray a baking sheet with nonstick spray or prepare a pizza stone.  Roll out pizza dough to desired thickness.  Spread a little olive oil over pizza.  Spread cold cranberry sauce on top.  Add chicken and mozzarella.  Season with garlic powder, poultry seasoning, salt, and pepper to taste.  Bake for 8-12 minutes, until edges are golden brown.  Top with green onions.

Serves 2-3.

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