Tuesday, January 26, 2010

Chicken Cordon Bleu Pizza

 A pizza crust is a blank canvas waiting to be adorned by the limits of your culinary creativity. This yummy pizza is one such example.

Tips:
  • For the crust I usually use Pilsbury Thin Crust but you can make your own or use brand you choose.
  • You can find jars of Alfredo sauce with the other pasta sauces at your local grocery store. This pizza uses so little though, that I usually make my own for Chicken Alfredo earlier in the week and use the leftover sauce and chicken for this dish.
  • Any type of chicken works here. Fried, boiled, baked, or grilled the choice is yours. Traditionaly Chicken Cordon Bleu is breaded so a more authentic version would use breaded or fried chicken.
  • If you don't have any leftover chicken but still want a fast and easy preperation, you can use frozen (defrosted) chicken nuggets or patties and cut into small pieces.


Chicken Cordon Bleu Pizza

1 prepared pizza crust
1/2 cup Alfredo sauce

2 cups cooked chicken, diced
1/2 cup thinly sliced ham, chopped (6-8 pieces of deli ham)
1 1/2 cups shredded Swiss cheese
2-3 green onions, sliced

Follow directions for pizza crust (prebake if called for). Ladle Alfredo sauce over crust top with green onions and ham. Sprinkle on the Swiss cheese and top with chicken. Bake at 400 degrees for 15 minutes (or follow directions for pizza crust).

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