Chicken Cordon Bleu Pizza
I’m starting to get a reputation, I think… Pizza seems to be the recipe du jour for our family, and I’m loving the chance to share all these fancy recipes with you all!
Today, we have an amazing take on the french classic, Chicken Cordon Bleu. The dish made its debut in 1967, and there are TONS of variations on the theme, but basically it boils down to chicken stuffed with ham and cheese. It’s delicious. But my personal feeling is that pizza is the best thing ever, and any dish can be turned into an awesome pizza with a little work.
Ingredients
16 inch pizza crust
1 tablespoon Dijon mustard
1 cup milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked chicken breast, shredded
1 cup cooked, lean ham, shredded
2 cups shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 green onion, sliced
Chopped Italian parsley, optional
Instructions
Start with a cooked, 16-inch pizza crust. You can make your favorite recipe from scratch or buy one pre-cooked.
Add the butter to a small saucepan over medium heat. When the butter is melted, slowly pour in the milk, whisking constantly. Continue whisking until the mixture has thickened.
Add the mustard, and all of the seasonings, and whisk to combine.
Remove the pan from the heat, and add 1.5 cups of the Swiss cheese. Slowly whisk until all of the cheese has melted into the sauce.
Spread all of the sauce over the crust.
Sprinkle the chicken over the sauce followed by the ham.
Top with the mozzarella and the remaining Swiss cheese. Sprinkle on the green onions.
Bake the pizza until the cheese is thoroughly melted and the edges of the crust are golden brown.
Top with finely chopped parsley before serving, if desired.
Notes:
We combined all the flavors of classic chicken cordon bleu for this recipe, and the result is a unique and delicious pizza that is sure to make your mouth happy!
The Swiss cheese sauce is what makes the dish, and we just love the kick the Dijon mustard gives it! Since we’re using a sauce as the base, we suggest using a thicker pizza crust. A thin crust will not stand up to the sauce. That said, if you just really love a thinner crust, just use less sauce.
This is a great use for leftover ham. We always have a ton left over from Easter dinner, so I freeze it in small portions for quick and easy meals like this.
The Italian parsley is completely optional, but we love the fresh flavor that it gives the pizza. You could also just add some extra green onion if you don’t have parsley, or omit it altogether.
Chicken Cordon Bleu Pizza
Pizza with chicken, ham and cheese makes an amazing take on the French classic, Chicken Cordon Bleu.
Ingredients
- 16-inch pizza crust
- 1 tablespoon Dijon mustard
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked chicken breast, shredded
- 1 cup cooked, lean ham, shredded
- 2 cups shredded Swiss cheese
- 1/2 cup shredded mozzarella cheese
- 1 green onion, sliced
- Chopped Italian parsley, optional
Instructions
- Start with a cooked, 16-inch pizza crust. You can make your favorite recipe from scratch or buy one pre-cooked.
- Add the butter to a small saucepan over medium heat. When the butter is melted, slowly pour in the milk, whisking constantly. Continue whisking until the mixture has thickened.
- Add the mustard, and all of the seasonings, and whisk to combine.
- Remove the pan from the heat, and add 1.5 cups of the Swiss cheese. Slowly whisk until all of the cheese has melted into the sauce.
- Spread all of the sauce over the crust.
- Sprinkle the chicken over the sauce followed by the ham.
- Top with the mozzarella and the remaining Swiss cheese. Sprinkle on the green onions.
- Bake the pizza until the cheese is thoroughly melted and the edges of the crust are golden brown.
- Top with finely chopped parsley before serving, if desired.
Notes
The Swiss cheese sauce is what makes the dish, and we just love the kick the Dijon mustard gives it! Since we're using a sauce as the base, we suggest using a thicker pizza crust. A thin crust will not stand up to the sauce. That said, if you just really love a thinner crust, just use less sauce.
This is a great use for leftover ham. We always have a ton left over from Easter dinner, so I freeze it in small portions for quick and easy meals like this.
The Italian parsley is completely optional, but we love the fresh flavor that it gives the pizza. You could also just add some extra green onion if you don't have parsley, or omit it altogether.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 399Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 686mgCarbohydrates: 36gFiber: 2gSugar: 1gProtein: 23g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
