Balsamic Cranberry Chicken Cauliflower Pizza
"Sweet and tangy savory delight all in one bite" is how Kristin Hess of The Artful Gourmet describes this delicious homemade pizza she created for us. Don't let the image fool you, it's actually very easy to make when using a pre-made cauliflower crust! You can find pre-made cauliflower crusts in the frozen section of the grocery store... which is where you will also find our frozen cranberries! Cape Cod Select frozen cranberries are available in grocery retailers nationwide.
Ingredients
For the crust
- 1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- 1 1/2 cups mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon Kosher or sea salt
- Freshly ground black pepper
For the pizza
- 3 tablespoons extra virgin olive oil, divided
- 1 large sweet onion, halved and sliced thin
- Sea salt and freshly ground black pepper, to taste
- 1 cup balsamic vinegar, plus extra for drizzling
- 1 1/2 tablespoons stevia (or 3 tablespoons honey)
- 3/4 cup Cape Cod Select frozen cranberries, thawed and drained
- 2 ounces ricotta cheese
- 1 cup shredded rotisserie chicken
- 1 cup mozzarella, shredded
- 1 cup baby arugula
- Fresh torn basil, for garnish
60 mins
Total Time
20 mins
Prep Time
40 mins
Cook Time
8
Portions
Directions
For a Homemade Cauliflower Pizza Crust
(If using pre-made crust skip to the bottom/follow pre-made crust instructions)
- Preheat oven to 400 degrees F.
- Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
- In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
- Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
- Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
For the Pizza
- While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
- Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
- Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
- Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
- Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
- Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
- Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
- Drizzle pizza with additional olive oil and balsamic reduction, if desired.
- Slice into 8 pieces and serve immediately.
Notes
- Recipe gives you instructions for making your own crust or opt for pre-made frozen cauliflower crust
If using pre-made or frozen cauliflower pizza crust
- Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
- Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.