Chicken Cordon Bleu Pizza

Hooray, it's pizza night at our house! This is one of my most beloved nights of the week.  Today I'm especially excited because I'm using a specialty flour I ordered, that comes from Italy; 00 caputo flour, just for pizza-making!  I'm still deciding tonight's toppings but I'm pretty sure it's gonna be good.

I digress though.  Let's talk about THIS pizza. Chicken Cordon Bleu was a dish I used to make frequently when I first got married. Over the years I stopped making it but I still love the flavors.  This pizza is just as mouth watering as the actual dish.  The creamy sauce is the perfect base for the ham and chicken and, of course, the flavors are all fabulous together. 

Chicken Cordon Bleu Pizza
makes 2 12-inch pizzas

Perfect Pizza Crust (doubled)
2 chicken breasts, grilled and chopped
1 cup cubed ham
4 green onions
2 cups swiss cheese, shredded
1/2 cup parmesan cheese

for the sauce:
1 Tbsp. butter
1 Tbsp. flour
1/2 cup milk
1/2 cup chicken broth
1 Tbsp. dijon mustard
1 cup swiss cheese, shredded
salt and pepper, to taste

Make pizza dough according directions.  While dough is rising make sauce and grill chicken.

To make the sauce, melt butter in a small saucepan.  Add the flour and let bubble about a minute.  Whisk in milk and chicken broth.  Bring to a boil and whisk constantly until thickened; about a minute or so.  Remove from heat and whisk in mustard.  Add cheese and stir until melted and incorporated.  Taste for seasoning and add salt and pepper, to taste.  Set aside.

Preheat oven and pizza stone to 450 degrees F.

Once dough has risen and doubled in size, split it in half.  Roll one half out on a pizza peel generously dusted with corn meal.  You can also roll it out on parchment paper.  Brush the edges of the dough with olive oil. Spread half of the cheese sauce on the rolled out dough.  Evenly layer half of the chicken, ham, shredded swiss and shredded parmesan cheeses.  Top with green onions.

Slide pizza onto preheated pizza stone in oven (or inverted cookie sheet).  Bake 7-9 minutes or until golden on top.  Repeat with other half of dough and toppings.  Serve warm.