I am very proud of this pizza right here!
Have you ever had or heard of fig and prosciutto pizza? Well I have heard of it but I have never had it. To be honest with you, the thought of it kind of turned me off. I don’t know why it turns me off because I love sweet and salty combinations. Also, I am not a big fan of arugula. Why? I don’t like the peppery and mustardy taste that much. Don’t get me wrong, if there is a bit of it on or in something its fine, but when its a lot piled on top of a pizza, which I have seen before, it kid of turns me off. But it is on top of the pizza that you see right before you and it is delicious. Isn’t that interesting? Its amazing how your taste buds and thoughts about food can change over time.
Now, when I was thinking about how to create a recipe for this idea, everyone I shared the concept with turned their noses up at me and started to question the magic I have in the kitchen. I found a new way to introduce the concept by asking if they ever had a chicken and pecan salad with fruit and, almost always, they’d say yes. I took that same concept and turned it into a pizza. I mean, how bad can it be, right? Well, it wasn’t bad at all. In fact, this is one of the best things I made so far this year (that might not be saying much seeing that we are only a week in). This pizza takes your mouth on a joy ride. You have the sweet and tartness of the cranberry sauce on top of the warm and crisp pizza dough; the salt and savoryness from the chicken; and the pecan and the saltiness from that Parmesan sends it homes. It’s a very, very good pizza. A silent contributor to the pizza is that Stonefire Pizza Crust. I mean….gosh! That crust really provides a solid foundation for this idea. You can make this for a luncheon or even as an appetizer. I highly recommend it. AND its low in calories and high in protein. Your lady friends will love it. Now I will consider giving fig and prosciutto pizza a try :-).
P.S. I think if you used feta or blue cheese, that it would work just as good. Get creative!
- 1- 10.5 oz Multigrain or whole wheat crust of your choice
- ⅔ c. shredded mozzarella cheese
- 2 c. diced grilled chicken (frozen)
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 c. pecans
- 2 c. baby arugula leaves
- 1½ c. Parmesan shavings
- ½ c. water
- ½ c. sugar
- 2 c. whole cranberries
- ⅓ c. cranberry jelly once it is finished
- Let's make the "pizza sauce first"-- In a medium sized sauce pan, add the water and sugar and bring to a slight boil so the sugar dissolves. Once the sugar has dissolved, add the cranberries and allow to simmer for 10-15 minutes until mixture thickens and the cranberries have been open. It should look like jelly. Set aside and let cool then place in the refrigerator until ready for use.
- Preheat oven to 500 Degrees: Spray a long baking sheet with non stick cooking spray and place the crust on top. Take ⅓ cup of the jelly and spread a thin layer on top of the crust.
- Place the frozen grilled chicken pieces on top of the pizza, then sprinkle the salt, pepper, and garlic powder evenly across the pizza for flavor. Now add the mozzarella cheese and place in the oven for 10-12 minutes until crust become crusty and slightly brown at the edges.
- Once the pizza is finished, sprinkle the arugula leave on top as well as the pecans, and the Parmesan shavings. Cut into squares and serve!