Brie, Cranberry, and Pecan White Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 18 minutes
Cook Time: 17 minutes
Total Time: 1 hour 8 minutes, including 30 minutes for dough-warming and oven preheating, plus 3 minutes resting

Quick Ingredients

1 pound fresh pizza dough, brought to room temperature for 30 minutes
1 tablespoon all-purpose flour or fine semolina, for dusting
2 teaspoons extra-virgin olive oil, divided, for the pan and crust edge
1/3 cup whole-milk ricotta, 1 tablespoon extra-virgin olive oil, 1 finely grated garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper
1/2 cup whole-berry cranberry sauce, 1 teaspoon fresh lemon juice, and 1/2 teaspoon finely grated orange zest
1 cup shredded low-moisture mozzarella and 5 ounces chilled brie, cut into 1/2-inch pieces
1 teaspoon finely chopped fresh rosemary, 1/3 cup chopped pecans, and 2 teaspoons honey

Do This

1. Let the dough sit at room temperature for 30 minutes while the oven preheats to 475°F.
2. Toast the pecans in a dry skillet over medium heat for 4 minutes, then set them aside.
3. Stir the cranberry sauce with lemon juice and orange zest; stir the ricotta with olive oil, garlic, salt, and pepper.
4. Oil a 13-by-18-inch baking sheet, dust and stretch the dough into a 12-inch round or oval, and brush the rim with oil.
5. Spread on the ricotta base, then top with mozzarella, brie, cranberry dollops, and rosemary.
6. Bake at 475°F for 13 minutes, rotating the pan after 8 minutes.
7. Finish with toasted pecans and honey, rest for 3 minutes, then slice into 8 pieces.

Why You’ll Love This Recipe

Holiday flavor in pizza form: Creamy brie, tart cranberry, rosemary, and toasted pecans make it feel festive without extra fuss.
Easy enough for a weeknight: Store-bought pizza dough keeps the process simple while still delivering a homemade, cozy result.
Sweet, savory, creamy, and crunchy: The mozzarella melts, the brie turns soft and rich, the cranberry cuts through the richness, and the pecans add crunch.
Great for sharing: Serve it as a main dish with a salad or cut it into smaller squares for a holiday appetizer spread.

Grocery List

Produce: 1 garlic clove, fresh rosemary, 1 lemon, and 1 orange
Dairy: Whole-milk ricotta, low-moisture mozzarella, and brie cheese
Pantry: Fresh pizza dough, whole-berry cranberry sauce, chopped pecans, extra-virgin olive oil, all-purpose flour or fine semolina, honey, kosher salt, and black pepper

Full Ingredients

For the Dough and Pan

1 pound (454 g) fresh pizza dough, brought to room temperature for 30 minutes
1 tablespoon all-purpose flour or fine semolina, for dusting the dough and hands
2 teaspoons extra-virgin olive oil, divided, for the baking sheet and crust edge

For the Garlic White Base

1/3 cup (85 g) whole-milk ricotta cheese
1 tablespoon extra-virgin olive oil
1 garlic clove, finely grated or minced to a paste, about 1 teaspoon
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Cranberry Swirl

1/2 cup (140 g) whole-berry cranberry sauce
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated orange zest

For the Toppings and Finish

1 cup (113 g) shredded low-moisture whole-milk mozzarella cheese
5 ounces (142 g) brie cheese, chilled and cut into 1/2-inch pieces, rind left on or lightly trimmed if preferred
1 teaspoon finely chopped fresh rosemary
1/3 cup (38 g) chopped pecans
2 teaspoons honey, for finishing

Brie, Cranberry, and Pecan White Pizza – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Place the pizza dough on the counter, still covered, and let it sit at room temperature for 30 minutes. This makes it much easier to stretch without snapping back. During the same 30 minutes, place an oven rack in the lower third of the oven and preheat to 475°F. A hot oven is key for a browned crust and melty cheese.

Step 2: Toast the pecans and brighten the cranberry sauce

Place the chopped pecans in a dry skillet over medium heat. Toast for 4 minutes, stirring or shaking the pan every 30 seconds, until the pecans smell nutty and look slightly darker. Immediately transfer them to a small bowl so they do not keep cooking in the hot pan.

In a separate small bowl, stir together the whole-berry cranberry sauce, lemon juice, and orange zest. The lemon and orange make the cranberry taste brighter and more holiday-like, while keeping the pizza from becoming too sweet.

Step 3: Mix the garlic white base

In a small bowl, stir together the ricotta, 1 tablespoon extra-virgin olive oil, finely grated garlic, kosher salt, and black pepper until smooth and spreadable. The mixture should be creamy but not runny. If your ricotta is very stiff, stir it for an extra 30 seconds to loosen it before spreading.

Step 4: Shape the pizza dough

Drizzle 1 teaspoon of the extra-virgin olive oil onto the center of a 13-by-18-inch rimmed baking sheet and spread it into a thin layer. Lightly dust your hands and the dough with the 1 tablespoon flour or semolina. Place the dough on the oiled area and gently press and stretch it into a 12-inch round or oval. If it resists, let it rest for 5 minutes, then continue stretching.

Try to keep the center thinner and leave a slightly thicker rim around the edge. Brush the rim with the remaining 1 teaspoon extra-virgin olive oil so it bakes up golden and crisp.

Step 5: Add the cheeses and cranberry

Spread the garlic ricotta base over the dough, leaving a 3/4-inch border around the edge. Sprinkle the mozzarella evenly over the ricotta. Scatter the 1/2-inch brie pieces over the mozzarella, spacing them so every slice gets some creamy brie.

Spoon the cranberry mixture over the pizza in small 1-teaspoon dollops rather than spreading it into one solid layer. This gives you pockets of tart cranberry without making the crust soggy. Sprinkle the chopped fresh rosemary evenly over the top. Do not add the pecans yet; they will stay crunchier if added after baking.

Step 6: Bake until the crust is golden and the cheese melts

Bake the pizza at 475°F on the lower-third rack for 13 minutes, rotating the baking sheet after 8 minutes. The pizza is ready when the crust is golden at the edges, the mozzarella has melted, the brie is soft, and the cranberry sauce has settled into the cheese. If a little brie runs toward the edge, that is completely fine and delicious.

Step 7: Finish, rest, and slice

Remove the pizza from the oven and immediately sprinkle the toasted pecans over the top. Drizzle with 2 teaspoons honey. Let the pizza rest on the baking sheet for 3 minutes so the cheese can settle slightly and the crust can firm up. Slice into 8 pieces and serve warm.

Pro Tips

Keep the brie cold until cutting: Chilled brie is much easier to slice into neat 1/2-inch pieces. If it gets too soft, place it back in the refrigerator for 10 minutes.
Use whole-berry cranberry sauce: It gives the pizza texture and little tart bursts. If using jellied cranberry sauce, whisk it with 1 teaspoon warm water before adding the lemon juice and orange zest.
Dollop, do not smear: Small cranberry pockets give better balance and help prevent a wet center.
Add pecans after baking: Toasted pecans can darken quickly in a 475°F oven, so finishing with them keeps the flavor clean and the texture crunchy.
Let the dough relax if needed: If the dough springs back while stretching, pause for 5 minutes. The gluten will relax, and shaping will be much easier.

Variations

Turkey cranberry pizza: Add 1/2 cup chopped cooked turkey over the mozzarella before adding the brie for a post-holiday leftover version.
Caramelized onion brie pizza: Add 1/3 cup caramelized onions under the brie and skip the honey for a deeper savory flavor.
Spicy cranberry brie pizza: Sprinkle 1/4 teaspoon crushed red pepper flakes over the cheese before baking for a gentle heat that balances the creamy brie.

Storage & Make-Ahead

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 minutes, or warm in a covered skillet over medium-low heat for 5 minutes. The microwave works in a pinch, but the crust will be softer.

For make-ahead prep, toast the pecans up to 5 days in advance and keep them in an airtight container at room temperature. Mix the ricotta base up to 2 days ahead and refrigerate it. Stir together the cranberry sauce, lemon juice, and orange zest up to 3 days ahead and refrigerate it. Shred the mozzarella and cut the brie up to 1 day ahead, keeping both covered and refrigerated. Assemble the pizza right before baking for the best crust.

To freeze baked slices, wrap them tightly and freeze for up to 1 month. Reheat from frozen on a baking sheet at 375°F for 13 minutes.

Nutrition (per serving)