Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Your Favorite Pizza Crust

(scroll down to find my favorite recipe)

Ranch Dressing

Provolone Cheese Slices

Alfredo Sauce

Your Favorite Pizza Seasonings~

such as Fennel & Red Pepper Flakes

Canadian Bacon

Cooked Chicken Breast 

Shredded Mozzerella

Pizza Crust

2 1/2 to 3 cups all purpose Flour

1 package Quick Rise Yeast

1 tsp. Salt

1 c. warm water (115 to 120 degrees)

2 tbsp. Olive Oil

In large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and oil. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes)

Cover and let rest 10 minutes.

Press dough onto a greased pizza pan.

Pierce the surface with a fork.

Prebake "naked" crust at 425 degrees for 10 - 12 minutes or until lightly browned.

Remove from oven. Brush on just enough Ranch dressing to moisten the surface of the dough.

Place slices of Provolone Cheese on the Pizza Crust.

Spread Alfredo Sauce over the cheese and sprinkle desired seasonings.

Arrange Canadian Bacon and cooked Chicken Breast.

Cover with Shredded Mozzarella Cheese.

Return to 425 degree oven and bake 10 to 12 minutes longer,

or until cheese is bubbly and golden brown.

Enjoy!

Weekend Grilling ~ Pizza

Pizza on the Grill 

Start with your favorite pizza crust.

You can make your own with your mixer and dough hooks;

You can use frozen bread dough...plan ahead to thaw completely;

or you can use your bread machine, my favorite!

1 cup plus 2 tbsp. warm water

2 tbsp. olive oil

3 cups bread flour

1 tsp. sugar

1 tsp. salt

1 pkg. active dry yeast

Select the 'dough' setting on your machine.

Perfect every time!

For the sauce, I start with my favorite brand of prepared sauce.

I like to add some fresh basil and oregano

Season with fennel and red pepper flakes.

Prepare a variety of pizza toppings.

Pepperoni, Canadian Bacon, Mushrooms, Peppers, Onions, Olives, Cheese,

to name a few.

(Be sure to get the Turkey Pepperoni, you'll be amazed at how many fat grams you can save)

With olive oil on your pan...press dough into circles.

Turn over, so there's olive oil on both sides of the crust

Place on the preheated grill and cook until the underside is lightly browned.

Turn the crust over and arrange toppings.

Close the lid and cook until the cheese melts.

I like the cheese to be gently browned, 

so I popped it under the broiler for a couple of minutes.

If you don't have a bread machine, click here

for pizza crust recipe that you can prepare by hand.

Have a Wonderful Weekend.

Pizza...Pizza...

Pizza Crust

2 1/2 to 3 cups flour

(in my fitness class, we mixed 1/2 cup whole wheat flour

with 2 cups all purpose flour to start with)

1 package active dry yeast

1 teaspoon salt

1 cup water (115 to 120 degrees)

2 tablespoons olive oil

In a large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and olive oil. Beat at low speed of your electric mixer for 1/2 minute, (Use your dough hooks if you have some) scraping the bowl. Beat three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Cover and let rest 10 minutes.

Roll dough into a circle and transfer to your greased pizza pan.

Pre-bake your "naked" crust at 425 degrees for 10 to 12 minutes or until lightly browned.

Spread Pizza Sauce over hot crust. Sprinkle meat, vegetables, herbs and shredded cheese on top. Bake 8 to 10 minutes more or until bubbly and golden brown.

(Have you looked at the label on the pepperoni package? Regular pepperonis have 13 g. fat/serving...turkey pepperoni, pictured here, has 4 g. fat/ serving. Try it...you'll like it.)

Enjoy,

~Natalie, Tins and Treasures