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


Irish Herbed Potatoes

This warm potato dish is perfect for St Patrick’s Day!

Irish Herbed Potatoes 

2-1/2 pounds white potatoes, peeled and cut into wedges
4 T unsalted butter, melted
1 T fresh lemon juice
1/4 cup minced fresh parsley
3 T minced chives
3 T snipped fresh dill or 3 t dill weed
1/8 t kosher salt
1/8 t pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or just until tender. Drain. Transfer to a serving bowl.

In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Serve warm or at room temperature. Yields 8-10 servings.

Cream Cheese Smashed Potatoes

smashed potatoes ericasrecipes watermark2

I love making smashed potatoes, and I always make this recipe instead of traditional mashed potatoes. First, they’re just delicious. And second, they are just so simple to make. No peeling the potatoes. No whipping or having to get the potatoes smooth. Chunky is good 🙂

Cream Cheese Smashed Potatoes 

  • 2 1/2 lbs red potatoes, cut into large chunks
  • 3/4 c milk
  • 8 oz veggie cream cheese (such as Philadelphia Garden Vegetable)
  • 1 T chives or scallions, chopped
  • 1 t kosher salt
  • 1/4 t fresh cracked pepper

Put the cut potatoes into a pot and cover with cool water. Bring to a boil. Boil potatoes until tender. The time required depends on how small your potatoes are or how small you cut them up. Large red potatoes, each cut into 6 chunks will take about 10 minutes. Drain.

Mash with remaining ingredients leaving it pretty chunky. Taste for seasoning. Serves 6.

smashed potatoes ericasrecipes watermark1