05 September 2011


The pizza dough that I made the other night made enough for two pizzas, so we HAD to have pizza again this week, oh darn!  I remembered that I had this recipe pinned on Pinterest, and I couldn't wait to try it.  It was every bit as heavenly as it sounds!


Chicken Cordon Bleu Pizza

Ingredients:
1 tbsp olive oil
1 egg
½ cup dry breadcrumbs
1 chicken breast cutlet
1 batch pizza dough, enough for a 15” pizza
½ cup alfredo sauce
1 cup any white cheese, shredded
½ cup ham, diced

                       
Directions:
Preheat oven to 425°.

Heat oil in a  medium skillet over medium-high heat.  Beat an egg small bowl.  Place breadcrumbs in a shallow plate.  Place the chicken breast in the bread crumbs, then dip in the egg mixture, and coat in the bread crumbs again.  Place chicken in the skillet and cook on both sides until golden brown and fully cooked (when the internal temperature has reached 165°). Remove from the pan, cool, and cut into chunks.

Roll out pizza crust onto a pizza pan.  Spread the alfredo sauce over the crust and top with cheese, chicken, and ham.

Place in the oven and bake for 15-20 minutes or until the crust is golden brown and the cheese has melted.

Makes 4 servings.

Oh man, this is so good!  The alfredo sauce provides the perfect creamy base for this pizza.  I'm sure you could make your own, but I used my favorite jarred variety.  

I wouldn't have thought to bread the chicken before cooking it, but it makes sense since chicken cordon bleu is breaded.  I had a little bit of trouble keeping the breading on while cutting it up, but it was workable.  Instead of a big chunk of ham, I used thinly sliced deli ham.  I thought having thin pieces of ham would be better than chunks.  You don't want the chicken and ham to be very similar in size because the chicken really should be more prominent.

You may want to to pre-bake your crust, based on whatever dough recipe you are using.  I didn't pre-bake this one, but I probably could have.  I'll leave that option up to you.  My dough made a 13" crust and I couldn't fit all the toppings on it, so that's why I wrote the recipe for a 15".

The recipe I was going by called for half provolone and half mozzarella, but my small-town grocery store didn't have provolone, so I used all mozzarella.  I think any white cheese would be great, including Monterey Jack.  I wouldn't recommend Swiss, though.

I love the idea of taking well-known meals, like chicken cordon bleu, and turning them into pizzas.  Now that I feel more comfortable working with pizza dough, I have a feeling we'll be having pizza more often around here.

*This recipe was chosen by The Today Show as a finalist in their Today Show Home Chef Challenge in November! It was one of the three finalists in the pizza category and was narrowly beat by another recipe. I was honored to have been chosen and I thank all of you who took the time to vote for me!*



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