The Weird Pizzas Just Keep A-Comin:’ Chicken Cordon Bleu Pizza

One of the reasons I love making pizza is that a crust is like a blank canvas, limited only by your creativity and palate. I enjoy the challenge to see just how imaginative I can be within the bounds of deliciousness. Last week I came up with yet another not-your-mother’s-pepperoni-pizza. Chicken Cordon Bleu Pizza, that was outstanding. True to the real thing, this pizza uses chicken, ham, Swiss cheese, with a creamy mustard sauce.

So what exactly is cordon bleu? “This was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Satin-Espirit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron."
---Larousse Gastronomique

Pretty fancy, and French, right? I’ve always natively assumed CCB had its origins in that cuisine. But according to the Food Timeline, it is an American creation from the early ‘60s, first made with veal, based on chicken kiev, and considered very gourmet and exotic. I read numerous accounts on the Web that it was featured in an ad as a meal option (or top sirloin steak) in Blue Carpet Service (coach) for United Airlines prepared by French-trained chefs. Imagine that.

Back to our pizza. This reflects the essence of CCB, but with a few riffs, namely caramelized onions, diced red bell peppers, and mushrooms. Craig thought I overdid the amount of onions, but Connor and I loved it. No such thing. It is a unique pizza, but tasty. Caramelizing the onions takes a good 20 minutes, but otherwise it’s pretty easy, especially if you have leftover chicken. We didn’t, so Craig grilled two smallish, bone-in chicken breasts, which gave it a slightly smoky flavor addition. This is a keeper.

Chicken Cordon Bleu Pizza

Pizza Crust

2 T butter
1 large red onion, thinly sliced
1/2 C red bell pepper, diced

1 C button mushrooms, sliced
4 cloves garlic, smashed and minced

1/2 cup sour cream
2 T Dijon mustard
2 T Herbs de Provence

1 C diced, cooked chicken
1 C diced ham

1 C grated Swiss cheese

Preheat oven and pizza stone at 450 degrees.

Caramelize the onions in butter for about 20 minutes, until they begin to brown. Add bell pepper and mushrooms and sauté until softened.

Roll the pizza dough into a round shape on parchment paper that has been sprinkled with cornmeal. Trim the paper around the dough so the paper does not burn.

Mix the garlic, sour cream, mustard, and Herbs de Provence in a small bowl. Spread the sauce on the dough, spreading to the edges of the dough. 

Cover with the cooked vegetables, chicken, and ham. Evenly sprinkle the cheese over the entire pizza.

Transfer to the pizza stone and bake 10 to 12 minutes until the cheese has melted.

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