Fresh Cranberry Balsamic White Pizza
Level
Easy
Print
Print Recipe
- Ingredients
- Instructions
- 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
Directions
- 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.
Source
- Recipe by Carlene Thomas, RDN of Healthfully Ever After
- 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
Directions
- 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.
Source
- Recipe by Carlene Thomas, RDN of Healthfully Ever After
