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Fresh Cranberry Balsamic White Pizza

Fresh Cranberry Balsamic White Pizza


  • 1 pound pizza dough
  • 1 ½ tablespoons extra virgin olive oil, divided
  • 1 cup balsamic vinegar
  • 3 tablespoons honey
  • ½ cup rough chopped fresh cranberries
  • ¾ cup whole-fat ricotta cheese
  • 1 cup shredded rotisserie chicken (garlic herb preferred)
  • 1 cup arugula



  • Preheat oven to 425°F.
  • On a lightly floured surface, roll dough into a rough circle. Place on a baking sheet. Poke dough with fork evenly across surface.
  • Drizzle with 1 tablespoon olive oil evenly over top, using a pastry brush or the back of a spoon to make sure the crust edge is coated. Bake approximately 15-20 minutes or until dough is browned and cooked.
  • While pizza crust is baking, reduce balsamic vinegar on the stove by bringing vinegar and honey to a boil in a small pan. Turn on exhaust fan for vinegar odor. Reduce the heat to medium-low and simmer for 8-10 minutes.
  • Stir the vinegar occasionally as it simmers. The balsamic reduction will be ready when it has reduced by half or more, and the consistency is like syrup.
  • While vinegar and pizza crust cook, rough chop fresh cranberries. Add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for five minutes, then remove from burner.
  • Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving the outer crust uncovered. Add chicken on top of ricotta.
  • In a bowl, toss sautéed cranberries in balsamic reduction and sprinkle over pizza. Top with arugula. Slice into 10 pieces and serve.


  • Recipe by Carlene Thomas, RDN of Healthfully Ever After
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