Name: Cranberry Chicken Brie Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pizza crust (store-bought or homemade); 1 cup cooked chicken, shredded; 1/2 cup cranberry sauce; 8 oz Brie cheese, sliced; 1/2 cup mozzarella cheese, shredded; 1/4 cup red onion, thinly sliced; Fresh thyme or parsley, for garnish

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This Cranberry Chicken Brie Pizza is a mouthwatering twist on traditional pizza that I love serving during the fall and winter months—or whenever I’m craving something unique and indulgent. The sweet-tart cranberry sauce pairs perfectly with creamy Brie and savory chicken, making every bite unforgettable.

Why You’ll Love This Recipe

I love how this pizza combines sweet, savory, and creamy flavors all in one. It’s a fantastic way to use up leftover chicken or cranberry sauce, and it feels gourmet without being complicated. The Brie melts beautifully, giving it a luxurious texture, while the red onions add a touch of sharpness and crunch. It’s a recipe I turn to when I want something easy but elegant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pizza crust
1 cup cooked chicken, shredded
1/2 cup cranberry sauce
8 oz Brie cheese, sliced
1/2 cup mozzarella cheese, shredded
1/4 cup red onion, thinly sliced
Fresh thyme or parsley, for garnish

Directions

I preheat the oven to 425°F (220°C).
I place the pizza crust on a baking sheet or pizza stone.
I spread the cranberry sauce evenly over the crust, making sure to cover all the way to the edges.
I layer the shredded chicken on top of the sauce.
I arrange slices of Brie evenly over the chicken, then sprinkle mozzarella cheese on top.
I add thinly sliced red onions across the pizza.
I bake the pizza for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
I remove it from the oven and sprinkle fresh thyme or parsley before slicing and serving.

Servings and timing

This pizza makes about 4 servings and takes around 10 minutes to prep and 12–15 minutes to bake, so it’s ready in under 30 minutes from start to finish.

Variations

I like switching it up by using flatbread or naan instead of traditional pizza crust for a quicker, crispier option. If I don’t have Brie, I use goat cheese for a tangier bite. Sometimes I add a handful of arugula after baking for a peppery freshness. For a richer flavor, I drizzle a bit of balsamic glaze on top before serving.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or a toaster oven at 350°F (175°C) for 8–10 minutes to keep the crust crisp. The microwave works in a pinch, but the crust can get a bit soft.

FAQs

Can I use leftover Thanksgiving ingredients for this pizza?

Absolutely. I often use leftover turkey instead of chicken and leftover cranberry sauce—it’s the perfect way to repurpose holiday leftovers.

What kind of pizza crust works best?

I like using a thin or traditional-style crust. Pre-baked store-bought crusts, flatbreads, or even homemade dough all work well for this recipe.

Can I freeze this pizza?

I don’t recommend freezing the fully assembled pizza, but I’ve frozen the cooked chicken and cranberry sauce separately for convenience. I assemble fresh before baking.

Is there a substitute for Brie cheese?

Yes, I sometimes use goat cheese, Camembert, or even cream cheese in a pinch. Each gives a different twist on the flavor but still tastes great.

Can I make this vegetarian?

Sure, I just skip the chicken and maybe add some sautéed mushrooms or roasted butternut squash to keep it hearty.

Conclusion

This Cranberry Chicken Brie Pizza is one of those recipes I keep in my back pocket when I want to impress with minimal effort. The flavor combination is bold and comforting, and it always gets compliments. Whether I’m making it with fresh ingredients or holiday leftovers, it’s a delicious, satisfying meal I’ll happily make again and again.