This roasted cranberry flatbread pizza is a festive, flavorful dish that’s sure to become a holiday favorite.
If we truly eat with our eyes first, this pizza will delight any holiday guest. It combines seasonal reds and greens — roasted cranberries and pomegranate arils — finished with fresh arugula for color and peppery brightness. Best of all, it tastes as good as it looks.
This flatbread pizza is impressive enough to serve for company yet simple enough to assemble with guests helping in the kitchen. Prep is quick, so you’ll be enjoying a sweet-and-savory pizza in no time. I’ve made it for guests more than once — with pecans one time and without the next — and both versions were well received.
Ingredients
- 1 1/2 cups fresh cranberries
- 3 tablespoons pure maple syrup
- 1/2 teaspoon chopped fresh thyme
- Salt, to taste
- 2 flatbreads (naan works well)
- 4 oz crumbled goat cheese
- 1/2 cup chopped pecans, divided (optional)
- For topping: fresh arugula, pomegranate arils, and honey
Directions
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine the cranberries, maple syrup, thyme, and a pinch of salt.
- Roast, stirring occasionally, until the cranberries soften and the mixture begins to caramelize, about 15 minutes.
- Remove from the oven and stir until the cranberries break down and the mixture thickens.
- Let the cranberry mixture cool for about 5 minutes.
- Divide the cranberry mixture and spread it evenly over the flatbreads.
- Top each flatbread with crumbled goat cheese and some of the chopped pecans, if using.
- Bake the flatbreads directly on the oven rack for 5–10 minutes, until the cheese is warmed and slightly soft.
- Finish with fresh arugula, pomegranate arils, and a light drizzle of honey.
- Cut into triangles or strips and serve.
More cranberry recipes for the holidays
Christmas Cranberry Cornbread
Sparkling Cranberry Brie Bites
Cranberry Peppermint Martinis
