Chicken Cordon Bleu Pizza
My first attempt at Chicken Cordon Bleu pizza tasted fine, but it lacked the flavor I was looking for. After two years of turning my favorite dishes into pizzas I have had a lot of practice creating flavorful sauces and the creamy parmesan sauce I made for this pizza made all the difference. It had great, rich flavor, but it wasn’t over powering.
First, I cut chicken cutlets into small pieces, dipped into flour, egg, Parmesan cheese and breadcrumb mixture, then baked it until golden brown. This got a little tedious so next time I will bread and bake the chicken cutlets whole and then cut after baking. While that baked I made the sauce. I melted butter, added flour, minced shallot, milk, Parmesan cheese, shredded Swiss cheese, and Riesling. After the sauce became thick and creamy I spread it on pre-baked crust, added Swiss and fresh mozzarella cheeses, then topped it with the breaded chicken and sliced ham. I let it bake at 500 degrees for about 8 minutes.
Posted in cheese, chicken, ham, Meal->Pizza, meat, Mornay, mozzarella, pizza, sauce, shallot, Swiss cheese, veggie
Tagged chicken cordon bleu, mozzarella cheese, pizza, swiss cheese
Patrons to Slyman’s are willing to stand in long lines for what Esquire donned the best corned beef sandwich in America. Located in Clevland, Slyman’s has gained notoriety for being host to Rachael Ray, American Idol contestant Jason Castro, and George W. Bush. The most famous sandwich on the menu is their Reuben, so I decided to turn it into my own Reuben pizza recipe.
Traditionally, a Reuben sandwich is served on rye bread. Rather than altering my recipe I decided to go with my standard dough recipe. First, I spread sliced swiss cheese over the pre-baked dough. Then, I laid on corned beef and sprinkled on sauerkraut. While the pizza was baking I prepared my own Thousand Island dressing by mixing mayonnaise, ketchup, chopped pickles and a dash of hot sauce for a kick. Once out of the oven and sliced, I drizzled on some of the dressing and bit into Reuben heaven. My Reuben pizza recipe was fantastic! The flavor was exactly how I thought a Reuben should taste, even without the rye bread. Next time we drive through Cleveland we’ll have to stop into Slyman’s to see how my Reuben pizza compares to the their famous Reuben sandwich.
Posted in cheese, corned beef, Meal->Pizza, meat, sauerkraut, Swiss cheese, veggie
Tagged corned beef, pizza, Reuben, Reuben pizza, sauerkraut, Slyman's, swiss cheese
My father’s birthday was this week so today we had the family over to a little pizza party. He’s had a unique influence on my cooking style. As someone who believes, “the stranger the food the better,” (e.g. he taught me to make “Fart” soup), he has unknowingly inspired me to take risks and get creative with my cooking. And that I did.
This week we received beets and green beans in our food collective batch. Having discovered that beets on pizza taste great, we thought why not give green beans a try too? I roasted the beets and beans with canola oil, salt and pepper. I slathered the leftover horseradish spread on the dough and topped that with Swiss cheese. Then I tossed on sliced roast beef, the beets and lastly the green beans. I took a moment to assess whether or not this would be strange enough for my dad and decided it had to be. Well, he loved this recipe and seemed very proud of the lesson he has passed down to me, “The stranger the food the better.”
Posted in beans, beef, beets, cheese, horseradish, meat, sauce, Swiss cheese, veggie
Tagged horseradish, horseradish pizza recipe, pizza, roast beef, roast beef pizza recipe
Andrew loves Chicken Cordon Bleu so I decided to make it into a pizza. We had a ham for dinner earlier in the week so I used the leftovers from that dinner. I marinated and grilled chicken breasts. I sprayed a little canola oil on the dough, added Swiss cheese slices, the ham and the chicken. Like my chicken parmesan, this pizza turned out to be a little dry, but still very good. I think next time I will brush the dough with oil rather than just spraying.