The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: May 1, 2007
i went through all of the reviews before i made the pizza and picked the recommendations that i thought that would worked. definitely pre-bake the crust for 10 minutes with garlic butter. cook the chicken the way you would like. rosemary makes the pizza smell delicious, but use other spices/herbs if you want. i was prepared to drain the cranberries but i guess i got the jellied sauce so there wasn't anything to drain. but i guess after awhile it becomes more liquidy. anyway. this recipe is just the basics and is open to additions and subtractions.
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Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Apr. 15, 2007
Loved this...didn't sauce it, simply used craisins instead. Cut the chicken up and sauteed in onion powder, garlic powder, thyme, and rosemary. Added toasted sliced almonds on top for crunch. Thank you!
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Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA
Living In: Cinnaminson, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 14, 2007
This is a great recipe, a real change from your ordinary pizza. I made a couple of changes and it came out beautifully: I spread about 2 tablespoons of very garlicy garlic butter on the crust and baked it about 10 min. right on the oven rack. I sauteed the chicken with 5 or 6 mushrooms, sliced, and rosemary and thyme as suggested by other reviewers. I also added slices of red onion(not sauteed). I baked it on a cookie sheet and it came out perfectly. Next time I would cut down on the cranberry, or not use the 'whole berry sauce' it was a bit too sweet. I would also cut back on the mozza a bit- it masked the flavor of the brie. This pizza is delicious the next day too! I will definately make this again.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 15, 2007
A bit bland but OK.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 1, 2007
My husband and I loved this recipe, though I incorporated some suggestions from other reviews. I used the tomato sauce that came with the pizza crust instead of the cranberry sauce, since my husband thought the cranberry sauce sounded "weird." I seasoned the chicken with rosemary and basil. I increased the amount of brie to 7 ounces (that's the size package I had) and decreased the mozarella. I also added sliced mushrooms, since I had some on hand I needed to use. Finally, I baked per the instructions on the pizza crust wrapper - 450 degrees for about 12 minutes. I did not pre-cook the crust and there was no problem with it being soggy. So that must be an issue with the cranberry sauce. I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 17, 2006
most delish!
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Cooking Level: Intermediate

Home Town: Windsor, New York, USA
Living In: Binghamton, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 10, 2006
I thought this was delicious. I made some of the changes others suggested ie. prebaking and brushing the crust with butter and garlic, sauteing chicken with rosemary and thyme. My crust was a little soggy, and the kids hated it-but they are kids what do they know. A definite keeper for a more adult crowd!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 6, 2006
This pizza was okay, but not as WOW as I had expected. My husband didn't really like it -- he said it was too wierd of a combo of flavors. I liked it, but thought it was missing something, it was pretty bland. The brie was good on it, I like that concept. But if I were to make it again, I would probably add some roasted garlic to give it a little more pizzaz. It was okay, but not that impressive, in my opinion.
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 6, 2006
I loved the ingrediets, but it came out too runny. I was really disappointed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 1, 2006
This was a descent recipe. The first recipe I have used from this site actually. When I was at the store grabbing ingredients there was only one pizza crust left, and it was 10" and thin crust. It wasn't badm, but made for a messier pizza. I wish I would have read the comments first because the pre cooked crust tip would have helped.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 1, 2006
This was awesome! It definitely helped to bake the crust for a few minutes before adding the sauce so it didn't get soggy. I sauteed the chicken with some rosemary and thyme and the flavor was amazing. I thought the proportions of chicken, cheese and sauce were perfect... I wouldn't change a thing!
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LP

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 30, 2006
This was an ok recipe, not great. I didnt really like the cranberry sauce. Dont use if you dont adore cranberry sauce, and whatever you do, dont pepper the chicken! We ended up orderind Dominos!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 30, 2006
The cranberry sauce adds a wonderful sweetness to the overall taste of this pizza. I sauteed a few sliced fresh mushrooms with the chicken. Used 8oz of brie, and sprinkled a bit of parmesan over the top. I baked this on a pizza stone and the crust was perfect! I love it and plan to make it again and again.
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JAV
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 13, 2006
This was really easy to make and pretty tasty. The flavor of the brie kind of got lost, I'd probably add more and reduce the amount of cranberry sauce next time, just so it was more noticable.
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Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 3, 2006
I always love a new flavor combination, thank you.
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Living In: Arcata, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 26, 2006
With some modifications this is 5 stars, I started with a pre made pizza crust then melted 2 tbsp of butter with 1/4 of a tsp of garlic and spread it on the crust then topped with brie then I used dried cherries, because I live in the Cherry Capital of The World, then the rest of the ingredients. OH MY GOODNESS this is the best pizza I have ever had.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 8, 2006
I had really high hopes for this recipe. I just wasn't impressed though. There was nothing actually "wrong" with it, it's just a personal prefrence thing I guess. Sorry :(
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Photo by Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 12, 2005
I will try again with a higher quality pizza crust (I used a bisquick crust recipe from the box...not so good)and whole berry cranberry sauce. I love the idea of these flavours but I think I needed higher quality ingredients.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 14, 2005
I really liked this unusual pizza! Here's what I would do differently next time: 1) I used Trader Joe's wheat pizza dough for the crust. Since it wasn't a "prepared" crust it took way too long to bake at 350 degrees. Next time I would try the oven at 425. 2) I used jack cheese instead of mozzarella because I had it already. I think it's flavor overpowered the brie. I would use mozzarella next time, or maybe just less jack. It seemed like too much cheese anyway. (Is that possible?) 3) Lastly, it calls for 6 oz. of brie and I couldn't taste it. Since brie often comes in an 8 oz. wedge (like the one I used) I would put the whole thing on there. With more brie and less jack, it should taste a little more sophisticated next time. I will definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 8, 2005
Delicious, I followed recommendations to pre-bake crust for 10 minutes, I used a combination of dried cranberries and whole berry cranberry sauce, and I sauteed the chicken in olive oil, rosemary, thyme. Four stars only because I was told it was "too much cranberry", which I am sure was my fault for adding too much with the dried/can combination.
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Living In: Washington, D.C., USA

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