Smoked Chicken & Brie Pizza
This Smoked Chicken and Brie Pizza is loaded with delicious flavors. You’ll need to let it rest for a few minutes after cooking to allow the brie to set.
What You Need
Here’s what I put on my Smoked Chicken and Brie Pizza:
- Kosher salt
- Olive oil—extra virgin, use the best quality you can find
- Apricot or cranberry sauce—I’ve tried many store-bought sauces and chutneys. My longtime favorite was Wattie’s Bit On The Side Apricot Sauce, but since it was discontinued, I haven’t found a replacement I love as much. Lately, I’ve been simply blending a tin of apricots (after draining some of the juice) with a stick blender. There is a lot of flavor in this pizza so the sauce doesn’t need to be complex.
- Fresh mozzarella—cut or torn into small pieces
- Bacon—the best quality you can find, I love the flavor of smoky bacon
- Smoked chicken—ideally bought from a deli. You don’t need much. (We’ve had guests bring three whole smoked chicken breasts when only a small amount is needed!)
- Brie—keep it refrigerated until you’re ready to use it. Slice it just before placing it on the pizza. If you leave it before or after cutting, it becomes soft and sticky, making it difficult to cut and handle cleanly.
- BBQ sauce—choose your favorite brand, I love using Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce.
How to Make this Smoked Chicken & Brie Pizza
Assembling the Pizza
Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.
Use a spoon to spread the apricot or cranberry sauce evenly over the pizza base.
Evenly sprinkle the finely diced red onion over the sauce.
Spread the shredded mozzarella on top.
Evenly distribute the chicken and bacon pieces across the pizza.
Cut the brie into thin slices and arrange eight pieces in a circle on the pizza.
Squeeze the BBQ sauce over the pizza in a spiral pattern.
Cook the pizza.
When to Cut and Serve
This Smoked Chicken and Brie Pizza needs to sit for a few minutes before being cut and served. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!
What About Leftovers? (Leftovers?!)
If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.
Smoked Chicken & Brie Pizza
Ingredients
Pizza Sauce
- 1/3 cup apricot or cranberry sauce
Toppings
- 1 tsp red onion, finely diced
- 100 g fresh mozzarella, shredded, shredded
- 50 g smoked chicken, cut into bite sized pieces
- 40 g smoky bacon, (about 2 slices) cut into bite-sized pieces
- 1 wheel brie, sliced
- 1 tbsp BBQ sauce
Instructions
- Take one prepared homemade pizza dough base.
- Using a spoon, spread the apricot or cranberry sauce evenly over the pizza base.
- Evenly sprinkle the finely diced red onion over the sauce.
- Spread the shredded mozzarella on top.
- Evenly distribute the chicken and bacon pieces across the pizza.
- Cut the brie into thin slices and arrange eight pieces in a circle on the pizza.
- Squeeze the BBQ sauce over the pizza in a spiral pattern.
