This grown up version of everyone's favorite meal has chicken and basil paired with creme fraiche and dried cranberries for a balance of savory and sweet. The sun-dried tomatoes and cranberries give this pizza its pop! This is a great way to use left-over chicken or store-bought rotisserie chicken. Cooking time will vary depending on which type of pizza crust you are using.

Ingredients

8 serv.

prepared pizza crust (Boboli or frozen)1
cooked diced chicken1 cup
dried cranberries↗1⁄4 cup
green onion, finely chopped↗1⁄4 cup
sun-dried tomatoes, drained↗3 tablespoons
mozzarella cheese, shredded↗1 1⁄2 cups
red pepper, chopped↗1⁄2 cup
rosemary↗1 teaspoon
italian seasoning↗1 teaspoon
creme fraiche↗1⁄2 cup
basil, finely chopped↗2 tablespoons
basil, for garnish, if desired↗1 tablespoon

Step-by-step instructions

1
Follow the package instructions for the preparation of the crust.
2
In a small bowl, add rosemary, Italian seasoning, and basil to the creme fraiche. Stir until combined.
3
Using a large spoon, place mixture on prepared crust just as you would regular pizza sauce. Leave about 1/2" from all edges.
4
Sprinkle diced chicken, green onions, red peppers and sun-dried tomatoes all over the sauce. Add cranberries to the top.
5
Sprinkle shredded mozarella cheese over the top.
6
Bake in a pre-heated 375F oven for 10-14 minutes (again use pizza crust's directions--the time depends on which crust you've purchased).
7
Remove from oven when the bottom of the crust is golden and the cheese is melted.
8
Slice, and garnish with additional chopped or torn basil, if desired.

Source: food.com

Original recipe ↗

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