CHIPOTLE CRAN-BRIE CHICKEN PIZZA (3 C'S PIZZA)

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 fl. oz.
Whole grain mustard 1 Tbsp.
Chicken breast, skinless, boneless 1 ea.
Butter 1 Tbsp.
Vidalia onion, medium, peeled & sliced 1 ea.
Brown sugar 1 Tbsp.
Pizza crust, 12" 1 ea.
Orange marmalade 1/4 cup
Dried cranberries 1/2 cup
Brie cheese, sliced 4 oz.
Mozzarella cheese, shredded 1 cup
Swirl (recipe below) 2 oz.

Swirl (makes approx. 16 oz.)

Ingredients Weight Measure
Egg 1 ea.
Brown sugar 2 Tbsp.
All-purpose flour 1 Tbsp.
Whole grain mustard 2 Tbsp.
Cranberry juice 1-1/4 cups
Malt vinegar 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 fl. oz.
Salt and pepper to taste

Method

  1. Combine TABASCO® Chipotle Pepper Sauce and mustard and coat chicken breast. Marinate 30 minutes; set aside.
  2. Melt butter in pan, add onions; sprinkle with brown sugar. Turn heat to low and cook in covered pan until onions are soft.
  3. Spread pizza crust with marmalade; be careful not to get on edge.
  4. Cut chicken breast across the grain. Place onions, dried cranberries, sliced chicken and Brie slices evenly across pizza crust; sprinkle mozzarella cheese evenly across other toppings.
  5. Bake on pizza screen (or pan) at 400°F until mozzarella bubbles and crust is golden brown (10-15 minutes, depending on oven)
  6. For Swirl, beat egg and sugar together in double boiler. Add flour, mustard, cranberry juice, vinegar and TABASCO® Chipotle Pepper Sauce; cook over low heat until mixture thickens. Season with salt and pepper to taste. For a generous and zingy swirl, place 2 oz. swirl on top of pizza to create a unique presentation. The flavors are wonderful!
  7. Note: You may also wish to use as a dipping sauce for pizza or cheese sticks. A great add-on to offer on your menu.

Yield: 1 12-inch pizza