Chicken Cordon Bleu Pizza
This pizza idea came about a few weeks ago when Reinman and I were out to dinner. The place we were at had a Chicken Cordon Bleu Pizza on the menu, and my first thought was, “Yes! This is something that I need to make at home.”
I made it. We ate it. And Reinman said, “This is the best pizza you’ve ever made.” Granted we usually have pepperoni, so not sure how much you can believe him on that.
I have to say, though, that pizza was unbelievably good. With its garlic alfredo sauce, bacon, ham, chicken, peppers, onions, and three kinds of cheese it really had the taste of a chicken cordon bleu, which I love by the way. You can’t go wrong with this pizza.
Chicken Cordon Bleu Pizza
recipe inspired by a local restaurant
Ingredients:
- 1 lb pizza dough (I used 1/4 of this homemade pizza dough)
- alfredo sauce (I did half of garlic alfredo sauce from this recipe)
- 1/2 cup swiss cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- half a cooked chicken breast
- a couple bacon slices, cooked and crumbled
- a couple slices of ham, thinly sliced
- red onion, thinly sliced
- peppers, thinly sliced (I did some red and some yellow)
- parmesan cheese, grated
Directions:
- Preheat oven to 450 degrees. If you have a pizza stone put it in the oven while it’s preheating. If not, just use a pizza pan or a baking sheet.
- Roll out your dough, and then transfer the dough to some parchment paper.
- Spread your alfredo sauce on the dough. Then add your cheese.
- Then add the rest of your toppings, and top with a little bit of freshly grated parmesan cheese.
- Transfer pizza to pizza stone or baking sheet, and bake for 15-20 minutes or until pizza is golden brown.
- Enjoy!
– Jill
This looks so good! I usually make pepperoni pizza too, but I think my family might like this. Have you tried the
Applegate uncured pepperoni yet? I just discovered it and it is really good!
I haven’t tried that but I bet it’s good! We usually do turkey pepperoni.
It’s great that you get inspiration from restaurants! I tend to think of restaurant food as something that I can’t make, but it’s totally not true!
I think it depends on what it is. Pizza seems easy to replicate, especially if the ingredients are written right there.
But other things, don’t seem as easy, like pasta dishes, certain sandwiches, desserts…
Jill this looks great! I especially love how you used 2 types of cheeses – sometimes that makes all the difference!
The more cheese, the merrier!!
I loooooooooove this pizza.
I love you.