Cranberry Chicken And Brie Pizza is one of those recipes that feels a little special without asking too much from you. It leans into that cozy, sweet-and-savory combination: tangy cranberry sauce, tender chicken, and creamy brie melting over a crisp, golden crust. It’s familiar enough to serve on a weeknight, but interesting enough that people pause after the first bite and go, “Oh, that’s good.”

This version keeps things straightforward. We use store-bought pizza dough, ready-cooked chicken, and a simple layer of whole berry cranberry sauce as the base. A bit of mozzarella helps everything hold together, while sliced red onion and fresh parsley keep the flavors bright instead of heavy. It’s a nice way to use leftover chicken and cranberry sauce, but it’s also worth making from scratch when you’re craving something a little different from your usual pepperoni situation.

Ingredients for this Cranberry Chicken And Brie Pizza

Before you start stretching dough, take a minute to gather everything. It makes the whole process feel calmer and more enjoyable, like you actually have your life together for a moment.

Store-bought pizza dough (1 piece, about 12-inch) – The base of the whole thing. Using pre-made dough keeps the recipe realistic for a busy night. Choose a dough you like the flavor of, since it’s front and center here.
Olive oil (2 tablespoons, divided) – One tablespoon for brushing the dough so it crisps nicely, and one tablespoon for tossing with the chicken so it doesn’t dry out in the oven.
Shredded cooked chicken (1 cup) – Rotisserie chicken is perfect, or any plain leftover chicken you have. Shredding it helps it tuck into the toppings instead of sitting in big chunks.
Whole berry cranberry sauce (1 cup) – This becomes your “pizza sauce.” It gives that sweet-tart base that works surprisingly well with cheese and chicken.
Brie cheese (6 ounces, sliced into thin wedges) – The star of the show. Brie melts into little puddles of creaminess that play really nicely with the cranberry.
Shredded low-moisture mozzarella cheese (1/2 cup) – Just enough to help everything stick together and add that classic pizza stretch without overpowering the brie.
Thinly sliced red onion (1/4 cup) – Adds a bit of sharpness and texture. The onion softens and sweetens slightly in the oven.
Fresh chopped parsley (2 tablespoons) – Sprinkled on at the end for color and a fresh, herbal note so the pizza doesn’t feel too heavy.
Salt (1/4 teaspoon) – To season the chicken and keep the flavors balanced.
Black pepper (1/4 teaspoon) – A little warmth and depth for the chicken and overall topping.

Once these are on the counter, the actual assembly moves quickly. It’s very much a “build it and bake it” situation.

Instructions

Think of this recipe as layering flavors rather than anything complicated. Here’s how to bring your Cranberry Chicken And Brie Pizza together from start to finish.

Preheat your oven. Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now. If not, flip a baking sheet upside down and heat that instead. Let it get really hot while you prep the pizza; this is what helps you get that crisp bottom.
Shape the dough. Lightly flour your work surface, then place your store-bought pizza dough on top. Gently stretch or roll it into a roughly 12-inch circle or oval. Don’t stress about getting it perfect; rustic edges are part of the charm. Aim for even thickness so it cooks uniformly.
Move the dough to parchment. Transfer the shaped dough to a sheet of parchment paper. This makes it much easier to slide onto the hot stone or baking sheet later, without any drama.
Oil the crust. Brush the top of the dough with 1 tablespoon of olive oil, going all the way to the edges. This helps the crust brown and adds a bit of flavor.
Season the chicken. In a small bowl, combine the shredded cooked chicken with the remaining 1 tablespoon olive oil, plus the salt and black pepper. Toss until the chicken is lightly coated and evenly seasoned. This quick step keeps it juicy in the oven.
Spread the cranberry sauce. Spoon the whole berry cranberry sauce onto the dough and spread it out evenly, leaving a small border around the edge for the crust. It should look like a thin, glossy layer—enough to coat, but not so much that it’s pooling.
Add the chicken. Scatter the seasoned shredded chicken evenly over the cranberry layer. Try to distribute it so each slice will get a bit of everything.
Layer on the brie. Arrange the sliced brie over the chicken. Space the wedges out slightly; they’ll melt and spread as they bake, forming creamy pockets across the pizza.
Sprinkle the mozzarella. Add the shredded low-moisture mozzarella cheese over the top. You don’t need a thick blanket here—just a light, even layer that helps hold the toppings together.
Add the red onion. Scatter the thinly sliced red onion over everything. Some pieces will soften, some will get a little char on the edges, and that mix of textures is really nice.
Bake the pizza. Carefully slide the parchment with the assembled pizza onto your preheated pizza stone or inverted baking sheet. Bake for 12 to 15 minutes, until the crust is golden and crisp underneath, the brie and mozzarella are melted and bubbling, and the onion edges are just starting to brown.
Let it rest briefly. Take the pizza out of the oven and let it sit for 3 to 5 minutes. This short rest helps the cheese settle so it doesn’t slide off when you slice it.
Finish with parsley. Sprinkle the fresh chopped parsley evenly over the top. It adds color and a little freshness right at the end.
Slice and serve. Cut your Cranberry Chicken And Brie Pizza into wedges and serve while it’s still warm and the cheese is soft and melty.

If you’re serving this for guests, you can slice it into smaller squares or strips and put it out as more of an appetizer. It disappears quickly either way.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 15 minutes
Total time: About 35 minutes
Servings: 4 (as a main, or more as an appetizer)

Nutritional information

Nutritional values will vary a bit based on the exact brands of dough, cheese, and cranberry sauce you use, but here’s a reasonable estimate for one serving when the pizza is divided into four portions:

Calories: 520 kcal
Carbohydrates: 48g
Protein: 25g
Fat: 24g
Saturated fat: 10g
Sodium: 720mg
Fiber: 3g
Sugar: 14g

This Cranberry Chicken And Brie Pizza is definitely more of a treat than a “light” meal, but the balance of protein from the chicken and a moderate portion size makes it feel satisfying rather than over-the-top.

Frequently asked questions

Can I use leftover chicken and cranberry sauce for this pizza?

Absolutely. This recipe works really well as a way to use up leftover chicken and cranberry sauce. Just make sure the chicken is already cooked and shred it before tossing it with the olive oil, salt, and pepper. For the cranberry sauce, whole berry cranberry sauce gives the best texture, but any similar cranberry sauce will do as long as you can spread it over the dough.

Do I have to remove the rind from the brie?

No, you don’t need to remove the rind. In this recipe, the brie is sliced with the rind on, and it softens in the oven along with the rest of the cheese. The rind adds a bit of structure and flavor, and once it’s melted into the pizza, most people barely notice it. If you strongly prefer it without, you can trim it off, but you’ll lose a little volume and might need slightly more brie to cover the pizza.

Can I bake this pizza without a pizza stone?

Yes, you can. If you don’t have a pizza stone, use an inverted baking sheet. Preheat it in the oven just like you would a stone, then slide the parchment with the assembled pizza onto the hot surface. You’ll still get a nicely browned crust. The key is making sure the pan is fully preheated before the pizza goes in, so the bottom starts crisping up right away.

Once you’ve made this Cranberry Chicken And Brie Pizza once, you may find yourself keeping an eye out for extra cooked chicken and a jar of cranberry sauce in the cupboard, just so you have an excuse to make it again.