Cordon Bleu Pizza - Recipes Food and Cooking (2024)
by Mary Ellen10 Comments
Cordon Bleu Pizza with a garlic cream sauce, chicken breast, ham strips, green onions and Italian cheeses.
Cordon Bleu Pizza
Love, love this pizza. It is ready pretty quickly too when you use Fleischmann’sPizza Yeast for the dough. I was sent the yeast by Fleischmann’sfor an upcoming post I am doing so tonight was test night so I could see how this yeast worked. This was the crispiest crust on a homemade pizza I have ever made. This yeast is different than regular yeast because you don’t have to wait for it to raise to make the pizza. Just mix it up, knead it for about 4 minutes and roll or pat the dough out on your pizza pan. Because this yeast has dough enhancers in it when you make the crust it won’t bounce back or shrink like a dough using regular yeast will do. I really like the yeast and can’t wait to make some more pizza’s tomorrow.
Only this time I’m going to do as the directions say to do. When I did this dough I just did what I would do for any kind of yeast dough. I made it before I wanted it and covered it to let it raise. After I had the pizza tonight I googled the pizza yeast to see what others were saying about it. I learned then I didn’t need to let it raise. Now what is even worse about this tale is Fleischmann’seven sent me a really nice 8 x 11 laminated card on how to make the dough. I’m reading it now…. LOL and women talk about men who won’t stop to get directions.
Make the white sauce, melt the butter in a saucepan. Add the garlic and salt. Stir constantly while adding the milk. When it is thick stir in the parmesan cheese. Sit aside to let cool slightly.
Dice the chicken into bite size pieces. Spray a frying pan with cooking spray. Add the chicken and brown on both sides. Season with salt and pepper.
Cut the ham into thin strips. Chop the green onions. Set aside.
Combine 1 cup of flour, yeast, sugar and salt in a large bowl. Add water and oil. Mix together for about 1 minute. Add another 1/2 cup of flour gradually until it forms a ball. Add additional flour if needed.
Spoon the dough out onto a floured surface. Knead the dough for about 4 minutes until dough is soft and elastic.
Roll out the dough into a 12 inch circle.
Press the dough out onto a pizza pan. Add the toppings.
First add the white sauce. Then spread the chicken on top. Add the sliced ham, then the cheese. Sprinkle green onions on top.
Bake at 450 degrees for about 10 minutes.
One more thing on this dough, you’re going to see a wide range on the flour amount. This is because of several different reasons. One, flours are different even when they all say All Purpose.It can be different because of the wheat that was used for it, winter or summer wheat are 2 of the different ones.It can also depend on how it is stored. I had forgotten and left a bag out on my shelf in the carport this summer. It was there about a month. That flour had packed itself down from the humidity. It really needed to be sifted to use it. It formed tiny balls that wouldn’t dissolve when mixed into something or into water. This bag of flour by the cup was very heavy, I am guessing that a cup of it would of equaled 1 1/3 cups if I had weighted it. This is one of the reasons that professional bakers measure by weights. A good rule to remember when using flour from a canister or even from a bag is to fluff the flour up a bit before using it. I do this by scooping a cup into it and then pouring it slowly back to the bag or canister. I do this several times before I measure it.
This pizza uses a white sauce instead of pizza sauce enhanced with a little bit of garlic and parmesan cheese. My toppings on this pizza was chicken breast bites, ham and green onions with an Italian cheese topping.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Cordon bleu. A schnitzel cordon bleu, as served in Switzerland.
To ensure the crust cooks through, keep the toppings to just a handful. Bake it hot. Crank the oven to its highest setting and let it heat for at least half an hour.Then, bake the pizza on parchment paper (either on a pizza stone or baking sheet) for about 10 minutes.
While pre-smoked meat like sausage is fine to toss on your pizza as is, any raw meat should be cooked beforehand. The same goes for tough vegetables like Swiss chard or hard squash as well. Additionally, while it's not required, pre-cooking and caramelizing onions add some additional flavor to your pizza.
Preheat oven to 375 F. Remove frozen raw breast(s) from pouch(es) and place on metal baking sheet, place each breast 2 inches apart. Bake 1-2 pieces for 31 to 33 minutes and 3-6 pieces for 36 to 39 minutes. Caution: Filling will be hot andmay splatter, allow to cool at least 3 minutes before serving.
Preheat the oven to 350°F. Grease the bottom of a shallow pan with Oil or PAM and place the stuffed breast seam side down. Cover with foil and place into the oven for 50-60 minutes. At the 30 minute mark, you can remove the foil cover to allow the breast to brown.
PREHEAT your oven to 350 for Italian style pork, hawaiian style, or pepperoni; 400 for double cheese, Panda's Pepper, Four Cheese, spinach and artichoke,Pizza Lovers' Passion, and vegetarian. If it's a take and bake that's not one of these… then guess. Cook the pie about 15-25 minutes. Look at the pizza, not the clock.
Preheat oven to 425 degrees. Lightly oil the pan, and let the dough rise for about 20 minutes before topping and baking it. Bake pizza until the cheese and crust are golden brown, about 15 to 20 minutes.
Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.
Frozen Pizza: Most frozen pizzas thrive at 450 degrees. Check the packaging for instructions, but a general guideline is 15-20 minutes. Homemade Pizza (Thin Crust): Thinner crusts cook faster. Aim for around 10-15 minutes, keeping a close eye for that ideal golden-brown crust.
Most homemade pizza only takes 8–12 minutes at 500 to 550ºF (260–285ºC). Take yours out when the top is bubbling and the crust has browned. Rotate the pizza if your oven cooks unevenly. If your oven has issues with hot spots, rotate the pizza 90 degrees halfway through baking to help it brown evenly.
Preheat oven to 375 degrees F. Spread dough into a pizza pan. Top with sauce, provolone, pepperoni, bacon, ham, sausage, and meatballs. Bake about 15 to 20 minutes, rotating the pan halfway through the cooking time.
If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
Consider grilling, roasting or sautéing vegetables before putting them on the crust; this not only adds another element of flavor to the toppings, but releases much of the moisture. Be sure to use a slotted spoon when removing them from the pan and place them on a paper towel at room temperature.
Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.
1578 •Le Cordon Bleu was named after the blue ribbon worn by “L'Ordre des Chevaliers du Saint Esprit”, a special order of knights formed by King Henry III.
Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.
It's a business, they will charge whatever people are willing to pay. They may say it's because of equipment, or what you get with that price tag but the truth is simply put, just about how much they can pull out of your bank account. Graduate with honors and 40K of debt (still paying).
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