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CHICKEN CORDON BLEU PIZZA

AEC95581-0460-42B8-9DD3-D02300A96183_1_201_a

Ingredients

Pizza dough for 1, 12-14” pizza (recipe below)

½ cup Hellmann’s Light Mayonnaise

2 tablespoons grainy mustard

2 tablespoons honey

2 cups cooked chicken, shredded into bite-size pieces

1 cup ham steak, cut into ¼” cubes

2 cups Jarlsberg (or good quality Swiss cheese), shredded

3 tablespoons thyme leaves (plus more sprigs for garnish)

Preheat pizza stone in a 425-degree oven for 30 minutes will you prepare the pizza.

 

Pizza Dough:

2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ – 4 cups flour

Instructions

To make the pizza, take one ball of the dough and form into a 14” round.  Spread cornmeal on a pizza peel and arrange the dough on top.  Note – you can also make this pizza on a baking sheet if you do not have a stone or a peel.

Combine the mayo, mustard, and honey in a small bowl and whisk together.  Spread this mixture evenly over the pizza dough, all the way to the edges of the dough.

Spread the chicken, ham, and Jarlsberg evenly over the sauce, leaving about 1” of crust exposed around the edge of the dough.

Slide the pizza onto the stone and bake for 12-14 minutes until browned and bubbly.  Sprinkle the thyme leaves over the top of the pizza.  Slice and devour!

 

Pizza Dough:

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

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