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
One of Andrew’s classmates and a Girl Loves Pizza follower visited us recently for dinner. I remember that Amanda made a comment on the Girl Loves Pizza Facebook page after I posted about my Virginia Ham Pizza. She said that one of her favorite pizzas is ham and pineapple, commonly known as a Hawaiian pizza.
I have never eaten nor prepared a Hawaiian pizza, so with Amanda coming for dinner I thought this was my time to try it. For this pizza, I made my first attempt at preparing my Uncle Al’s homemade pizza sauce. It was just as easy as he said and the few samples I took before spreading it on the dough tasted amazing! I also made my first attempt at slicing a whole pineapple. It wasn’t quite as easy as preparing the sauce, but the samples of this were delicious as well.
Andrew grilled the pineapple for a few minutes on each side, then I cut it into bite sized chunks. I diced ham into small pieces. After pre-baking the crust I spread on my homemade pizza sauce, sprinkled on mozzarella cheese, added the pineapple and ham and let it bake for 10 minutes.
I was a little nervous about using fruit on a pizza but the sweetness of the pineapple complimented the savory flavor of the sauce. This pizza was amazingly good! Amanda, a self proclaimed foodie, said my Hawaiian pizza was the best pizza she has ever had!
Posted in cheese, Fruit, ham, mozzarella, pineapple, pizza, pizza sauce
Tagged ham, Hawaiian pizza, mozzarella cheese, pineapple, pizza, pizza sauce
Hams have been cured in Smithfield, Virginia for over two centuries. The colonial town founded in 1752 is home to the Smithfield Packing Company and is known as the “Ham Capital of the World.” Only ham cured, treated, smoked, and processed in the town of Smithfield can carry the name “Smithfield Ham.”
I like to prepare a nice Smithfield Ham on occasion and really enjoy it with a side of broccoli. This got me thinking that a ham and broccoli would make a good pizza so I gave it a shot. I heated a small brown sugar cured ham in the oven and then sliced and diced it into bite sized pieces. Next, I spread marinara sauce onto the pre-baked dough, then sprinkled on cheddar cheese and steamed broccoli.
The ham was tender and the broccoli was cooked just right. I wasn’t sure how I would like ham and marinara sauce together, but with the cheddar cheese and broccoli to accompany it, the pizza turned out delicious!
Posted in broccoli, cheddar cheese, cheese, ham, marinara, meat, pizza, sauce, veggie
Tagged broccoli, ham, pizza
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.