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


Random Veggie Pizza

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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.


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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

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

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

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

Homemade Pizza Sauce

pizza sauce ericasrecipes WM

“Clean eating” is the catch phrase of the day. If you haven’t heard of clean eating it’s the very correct notion of avoiding processed foods. Purchased pizza sauce is a processed food. Not as bad as, say, mac ‘n cheese from a box, certainly, but anything with “natural flavors” listed in the ingredient list could contain….anything.

Eating healthier was the impetus for me here in making up my own pizza sauce. But now that I’ve done it, from now on forever, flavor will be the motivator. It just tastes so much better! This sauce is thicker than a marinara but not as tomato pasty thick as purchased pizza sauce. And the flavor is light and fresh but with depth of flavor at the same time that doesn’t happen with purchased sauce. I credit the wine.

Homemade Pizza Sauce

  • 1 T extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1/4 c red wine
  • 1 (28 oz) can crushed tomatoes
  • 2 T tomato paste
  • 1/2 t kosher salt
  • 1 t honey
  • 1 1/2 t Italian seasoning
  • 1/4 t crushed red pepper

In a large saucepan, heat the olive oil on medium-high heat. Add the garlic and saute very briefly (~1 minute) until very lightly golden. Add the wine and cook another 30 seconds. Reduce heat to medium-low, add remaining ingredients, and simmer gently for an hour stirring occasionally to blend flavors and thicken the sauce.

Taste and adjust for salt and sweetness, adding a little sugar if necessary if the sauce is too acidic. Use immediately or chill and keep up to a week. Or freeze for future use. Yields enough sauce for ~3-4 large pizzas.


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