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Chicken and Cranberry Flatbread with Caramelized Onions and Goat Cheese

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Recipe By Pam Anderson

Substitute left over cooked turkey for the chicken in this recipe. We’re sure you have some!

Serves 5


  • 1 tablespoon olive oil
  • 2 medium-large onions, halved and sliced thin
  • Quick Flatbread Dough or 1 packaged 12-inch thin pizza crust
  • 1 cup whole-berry cranberry sauce (from a 16-ounce can)
  • 2 cups shredded cooked chicken breast
  • 2 teaspoons chopped fresh thyme leaves
  • 2 ounces crumbled fresh goat cheese (about ½ cup)


    1. Adjust oven rack to lowest position and heat oven to 500° for flatbread dough or to 450° for packaged pizza crust.
    2. Heat oil in a large skillet over high heat while slicing onions. When wisps of smoke start to rise from pan, add onions and sauté, stirring infrequently at first and more toward the end, until rich brown and caramelized, 7 to 8 minutes.
    3. Meanwhile, place flatbread dough or pizza crust on a cookie sheet and spread with ½ cup cranberry sauce. In a medium bowl, toss remaining ½ cup cranberry sauce with chicken. Sprinkle pizza with chicken, caramelized onions, thyme, and cheese.
    4. Bake until crust is crisp and cheese melts, 10 to 12 minutes. Serve individual flatbreads or cut pizza into serving portions.
Photo by Flicker user popartichoke / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Chicken and Cranberry Flatbread with Caramelized Onions and Goat Cheese

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

December 2014
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