Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

This week for Friday night pizza night, I felt like making up a new one, and I have to thank a co-worker for suggesting Chicken Cordon Bleu. By using my new Sam Adams Beer Pizza Dough, pizza and beer were united into hands down my tastiest pizza yet.

With the idea firmly implanted, I poked around the internet a bit figuring out how to go about this and every recipe I found used alfredo from a jar. Yuck. Blech. There was no way I was going to do that especially when it only takes a couple minutes to make alfredo. Besides, I wanted Dijon definitively in there. On the other hand, I did use chicken tenders I picked up at the deli section of the grocery store. No need to reinvent the wheel completely. Besides, it was a Friday and I was already making sauce and dough from scratch. Life is about balance. And pizza.

Chicken Cordon Bleu Pizza

  • 1/2 recipe Sam Adams Beer Pizza Dough
  • 1 T unsalted butter
  • 1 c heavy cream
  • 1 t Dijon mustard
  • pinch kosher salt
  • 2 c sliced chicken tenders
  • 1 c diced ham
  • 1/4 c chopped chives
  • 1/4 c sun-dried tomatoes in olive oil, cut julienne
  • 1-1/2 c shredded whole milk mozzarella cheese
  • 1 c shredded Swiss cheese

With the pizza stone in the oven, heat oven to 450F. Heat another 15 minutes to make sure the pizza stone is fully heated.

Meanwhile, heat a medium, nonstick skillet on medium-high heat. Add the butter, cream, and Dijon, and simmer until sauce is thickened and reduced by half.

Roll out the pizza dough and transfer to the heated pizza stone. Spread the Dijon-cream sauce over. Top with the chicken, ham, chives, sun-dried tomatoes, and cheeses. Bake 15 minutes until crust is golden and cheeses are melted. Yield: 1 pizza.

~✿♥✿~

 Making the sauce…
Chicken Cordon Bleu Pizza from EricasRecipes

Then the fun part …putting on the toppings!
Chicken Cordon Bleu Pizza - EricasRecipes

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Sam Adams Beer Pizza Dough

Sam Adams Beer Pizza Dough

Oh yes I did. Made pizza using beer. If there’s a way to work beer into a recipe, I’ll do it. I’ve brined with it, made barbecue, bread dip, sandwiches, crepes… I’ve even stuck it up a chicken’s rear-end. And now I’ve made pizza with it. If you hear a sense of pride in my writing about this, you would be correct.

Friday night is generally pizza night in our home, and this is taken pretty seriously. At least by me. Sometimes it’s ordering out, and sometimes (oftentimes) it’s using a purchased crust. But every so often I make the dough, and those nights are extra special. I’ve always made a Whole Wheat Pizza Dough that we absolutely love, but I wanted a basic white dough in my arsenal too. The beer is just a special touch.

Sam Adams Beer Pizza Dough

  • 1 (12 oz) Sam Adams Boston Lagar beer
  • 1 packet (1/4 oz) Rapid-Rise yeast
  • 1 T honey
  • 1 T extra virgin olive oil
  • 3-3/4 cups all-purpose flour
  • 1 T kosher salt

Sit the beer in a bowl full of hot tap water. Let the beer warm up so the yeast will be happy.

In the bowl of a stand mixer fitted with the dough hook, add the beer and yeast. Let yeast proof 5 minutes. Add the honey and olive oil. With the mixer running on “stir”, add the flour. Knead the dough 10 minutes. Put the bowl in a warm place for the dough to rise ~1-1/2 to 2 hours (I blast my oven on preheat 2 minutes, turn it off, then stick the bowl in there).

Turn the dough out on a floured surface and divide into 2 portions. Knead each 10 times to get it good and elastic. Put the pizza stone in the oven, and heat oven to 450F. Heat another 15 minutes to ensure the pizza stone is fully heated. While the oven is heating, the dough will rise a bit more.

Using a rolling pin, roll out one piece of dough into a 12- to 14-inch round. Move dough to the pizza stone and add toppings. Bake at 450F for 15-20 minutes until crust is cooked through. Yield: dough for 2 pizzas.

~✿♥✿~

Sam Adams Beer Pizza Dough

Sam Adams Beer Pizza Dough

Sam Adams Beer Pizza Dough

Sam Adams Beer Pizza Dough

Random Veggie Pizza

random veggie pizza ericasrecipes 2WM

Ahhh…the Friday night special. Pizza reigns on Fridays in our home, and this veggie version makes a very regular appearance. It also uses up excess crap in my fridge the day before I go to the grocery store to load up all over again.

The ingredient list below is one of my favorite combinations, but I really do just use whatever veggies I need to use up including also arugula, spinach, roasted red peppers, olives, yellow summer squash, carrot (finely shredded), and even peas.

Random Veggie Pizza

  • 1/2 recipe Whole Wheat Pizza Dough
  • couple small ladles of Homemade Pizza Sauce
  • zucchini, sliced very thin
  • onion, sliced thin
  • broccoli, very finely chopped
  • sliced baby portabella mushrooms
  • green bell pepper, sliced
  • 2 c mozzarella cheese or whatever you have on hand (for the photo above, I also threw on 1/2 c cheddar)

Prep the dough (such as my Whole Wheat Pizza Dough).

Heat the oven to 450F with the pizza stone or bake sheet in the oven to heat as well.

Roll out your dough and transfer onto the preheated pizza stone. Bake dough shell 5 minutes (if using a purchased pizza crust, skip this step). Remove the pizza stone with the pizza crust from the oven and quickly layer the veggies and cheese. Return to the oven and bake another 10 minutes or until cheese is melty and lightly browned.

~✿♥✿~

random veggie pizza ericasrecipes 6

This is my own Homemade Pizza Saucerandom veggie pizza ericasrecipes 5

A mini chopper comes in handy for the broccoli…random veggie pizza ericasrecipes 7

random veggie pizza ericasrecipes 4

I went a little heavy on the cheese this time…random veggie pizza ericasrecipes 3

random veggie pizza ericasrecipes 1WM

Here are older photos from other occasions I’ve made this pizza. This photo below, I used broccoli, onion, mushroom, zucchini, spinach, and arugula.
IMG_4110

And here’s another where I used green bell pepper, zucchini, mushroom, broccoli and cauliflower…random veggie pizza ericasrecipes Awm