Home Recipes from our Members
Chicken and Brie Pizza with Apricot-Chardonnay Reduction & Duck and Brie Pizza with Merlot Reduction
* Enough pizza dough to make eight personal size (6-7″) pizzas - about 2 lbs.
* 1 tablespoon olive oil (for brushing)
* 1 13.2 ounce wheel of Ile de France Le Brie, cut into small wedges
* 2 tablespoons white wine vinegar
* 2 tablespoons dijon mustard
* 2 teaspoons water
* 3/4 lb. boneless chicken breast, pounded to 1/2″ thickness
* 2 6-ounce boneless duck breasts
* Salt and pepper
* 1 tablespoon butter
* 2 medium shallots, chopped
* 1/4 cup dried apricots, chopped
* 1/4 cup chardonnay jelly (apple jelly may be substituted)
* 1-1/2 cups chardonnay
* 1 tablespoon butter
* 3 cloves garlic, thinly sliced
* 1/4 cup merlot jelly (currant jelly may be substituted)
* 1-1/2 cups merlot
* Prepare the dough:
(if you are making your own pizza dough, follow your recipe instructions through the first rising).
Using a sharp knife, cut your dough into eight equal pieces. Take each piece and form it into a ball by pulling the edges under and tucking them upward in a circular motion. Roll the ball gently on an unfloured flat surface with the palm of your hand until it feels smooth and free of air pockets. Place each ball on a parchment lined baking sheet, cover with a damp towel and set in a warm place to rise for about 30 minutes.
* Prepare the chicken:
Preheat oven to 400°F. Whisk together the white wine vinegar, dijon mustard and water. Pour over the chicken, turning to coat evenly. Allow to marinate for about 10 to 15 minutes. Spray a foil-lined roasting pan with nonstick spray and arrange the chicken in a single layer. Place in the oven and roast until just cooked through, about 8 to 10 minutes. Remove from oven, let rest for 5 minutes, slice into strips and set chicken aside.
* Prepare the duck:
Preheat oven to 400°F. Trim the layer of skin on the duck breast to the size and shape of the meat. With a sharp knife, score the fat (don’t cut through to the meat) every quarter-inch. Turn the breast and score again to create a criss-cross pattern. Season both sides of the meat with salt and pepper. In a large skillet over medium-low heat, place the duck breasts skin side down.
Cook for 8 to 10 minutes, or until the fat is rendered and the skin is a crispy, golden brown. Turn the breast over and cook for another 2 minutes. Finish the duck in the oven for 3 to 4 more minutes until cooked through, but still rosy pink inside. Allow to rest for 5 minutes, slice into strips and set aside.
* Prepare the apricot-chardonnay reduction:
Heat the butter in a skillet over medium heat. Add the shallots and cook until soft and translucent. Add the apricots, jelly, and chardonnay. Stir to combine and continue to simmer until the mixture is syrupy and reduced to about 1/2 cup (about 20 to 25 minutes).
* Prepare the merlot reduction:
Heat the butter in a skillet over medium heat. Add the garlic and cook until slightly softened. Add the jelly and merlot. Stir to combine and continue to simmer until the mixture is syrupy and reduced to about 1/2 cup (about 20 to 25 minutes).
* Assemble the pizzas:
Preheat oven to 500°F. Cut two pieces of parchment paper to fit a large baking sheet and set aside. Put the baking sheet in the oven to preheat. Place one ball of dough on a lightly floured surface. Begin shaping into a pizza by flattening the dough with heel of your hand. Rotate the dough while gently stretching outward to 6 or 7 inches in diameter. Once the dough is stretched to size, crimp the edges to form a slightly thicker rim. Repeat with the remaining balls of dough and place four on each sheet of parchment paper.
Brush all of the pizza crusts lightly with the olive oil, avoiding the edges. Brush four of the crusts with the apricot-chardonnay reduction, reserving a little bit for drizzling over the top. Distribute half the brie between those four pizzas and arrange the sliced chicken between the pieces of cheese. Drizzle the chicken with the remaining reduction. Remove the baking sheet from the oven and carefully slide it under the prepared pizzas.
Place in the oven and bake for 7 to 9 minutes or until the crust is baked and the brie is bubbly. While the first batch of pizzas are baking, repeat the assembly process using the merlot reduction, remaining brie and sliced duck. Bake for the same amount of time as the chicken pizzas.
Gently slice each pizza into four wedges with a sharp knife (a pizza cutter may tear the pizza) and serve with a choice of red or white wine and a light tossed salad.