Chicken Cordon Bleu Pizza Recipe

Serves: 4-6 people (makes one large pizza)

Ingredients You’ll Need

For the pizza base:

• 1 pound pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon cornmeal (for dusting)

For the creamy sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup dry white wine (optional)
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and white pepper to taste
• Pinch of nutmeg

For the toppings:

• 2 cups cooked chicken breast, diced
• 6 ounces thinly sliced ham, chopped
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 1 tablespoon fresh thyme leaves
• Black pepper to taste

Preparing Your Pizza Foundation

Remove the pizza dough from the refrigerator 30-45 minutes before using to bring it to room temperature. This makes it much easier to stretch and prevents tearing.

Preheat your oven to 475°F. If you have a pizza stone, place it in the oven while it preheats. Otherwise, lightly grease a large baking sheet or pizza pan.

Dust your work surface with cornmeal or flour and stretch the dough into a 14-16 inch circle, working from the center outward. The dough should be thin but not so thin that it tears.

Creating the Perfect Creamy Sauce

In a medium saucepan, melt the butter over medium heat. Once melted and foaming, whisk in the flour and cook for 1-2 minutes to create a light roux, stirring constantly to prevent burning.

Gradually whisk in the milk, adding it slowly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.

Add the white wine (if using), Dijon mustard, garlic powder, and a pinch of nutmeg. Season with salt and white pepper to taste. The sauce should be creamy and coat the back of a spoon but not be too thick.

Preparing the Chicken and Ham

If using leftover chicken, dice it into bite-sized pieces. If cooking fresh, season chicken breasts with salt and pepper, then sauté in a little olive oil until cooked through and golden. Let cool before dicing.

Chop the ham into small pieces that will distribute evenly across the pizza. The ham should complement, not overpower, the chicken.

Assembling Your Gourmet Creation

Transfer the stretched dough to your prepared baking sheet or pizza stone. Brush the edges lightly with olive oil to help them brown beautifully.

Spread the creamy sauce evenly over the dough, leaving about a 1-inch border for the crust. The sauce should be generous but not so thick that it makes the pizza soggy.

Layering the Premium Toppings

Distribute the diced chicken evenly over the sauce, followed by the chopped ham. The proteins should be spread out so every bite has a good balance of both.

Sprinkle the shredded Swiss cheese over the chicken and ham, followed by the Gruyere cheese. These two cheeses provide the authentic Cordon Bleu flavor profile.

Finish with a light dusting of grated Parmesan cheese, which will help create a beautiful golden top when baked.

Baking to Golden Perfection

Slide the pizza into the preheated oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned in spots.

If using a pizza stone, the bottom should be crispy and well-browned. If using a baking sheet, you may need to move the pizza to the bottom rack for the last 2-3 minutes to crisp the bottom.

Final Touches and Presentation

Remove the pizza from the oven and immediately sprinkle with sliced green onions and fresh thyme leaves. The heat will slightly wilt the herbs and release their aromatic oils.

Let the pizza cool for 3-5 minutes before slicing. This allows the cheese to set slightly and prevents all the toppings from sliding off when cut.

Add a few grinds of fresh black pepper over the entire pizza for a final touch of flavor and visual appeal.

Serving Your Masterpiece

Cut the pizza into 8 slices using a sharp pizza wheel or large knife. The slices should hold together well, with the creamy sauce acting as a binding agent for all the toppings.

Serve immediately while the cheese is still melted and stretchy, and the crust is at its crispiest.

Wine and Beverage Pairings

This sophisticated pizza pairs beautifully with a crisp white wine like Chardonnay or Pinot Grigio. The wine’s acidity cuts through the rich cheese and cream sauce perfectly.

For beer lovers, a light lager or wheat beer provides a refreshing contrast to the rich flavors without overwhelming the delicate chicken and ham.

Make-Ahead Tips

The creamy sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently and thin with a little milk if it becomes too thick.

You can also prep all the toppings earlier in the day, making assembly quick and easy when you’re ready to bake.

Variations to Try

For extra indulgence, add a drizzle of truffle oil after baking, or substitute some of the Swiss cheese with brie for even more richness.

Some people love adding thinly sliced mushrooms or caramelized onions for additional flavor layers that complement the classic Cordon Bleu profile.

Leftover Magic

Cold slices make an excellent breakfast or lunch the next day. You can also reheat slices in a 350°F oven for 5-7 minutes to restore the crispiness.

Storage Tips

Store leftover pizza covered in the refrigerator for up to 3 days. For best results when reheating, use the oven rather than the microwave to maintain the crust’s texture.

This Chicken Cordon Bleu Pizza transforms two beloved comfort foods into something extraordinary, proving that the best fusion dishes honor the essence of both original recipes while creating something entirely new and delicious.