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Hello, foodies…

Now I understand that Easter hasn't yet arrived, but I know I’m not the only one, who after the busy holiday, looks into the fridge at all those leftovers and says, "What in the world am I going to do with all of that?!" So while the thought is fresh in our minds, here’s an idea for the holiday ham: Chicken Cordon Bleu Pizza.

Chicken Cordon Bleu Pizza
Serves 8–10

This recipe is prepared with the Green Pan 11-Piece Cookware Set with Ceramic Nonstick (K42000).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
Sauce:

• 1 Tbsp butter


• 1 Tbsp + 1 tsp flour


• 3/4 cup milk


• 1 cup shredded Swiss cheese


• 1/2 tsp Dijon mustard


• 1 tsp salt


• 1/4 tsp pepper


• Pinch of paprika

Pizza:

• 1 12" pre-baked pizza shell


• 6 oz fully cooked, frozen, breaded chicken fingers, defrosted & medium diced


• 1/2 cup thinly sliced and diced deli ham


• 1 cup frozen broccoli florets, defrosted and chopped into 1/2" pieces


• 1 cup shredded extra sharp cheddar cheese

Preparation:

1. Preheat the oven to 450°F.


2. To prepare the sauce, melt the butter on medium heat in a small saucepan. Whisk in the flour and cook for 30 seconds. Whisk in the milk and heat; keep stirring until the sauce is almost simmering and has thickened. Remove the pan from heat and whisk in the cheese until melted. Return the pan to the heat if needed. Stir in the mustard, salt, pepper, and paprika.


3. To prepare the pizza, place the shell on a pizza pan or baking sheet. Spread the cheese sauce over the surface of the pizza shell leaving about an inch uncovered around the edge. Sprinkle the chicken tenders, deli ham, broccoli, and cheddar cheese over the sauce. Bake for 25 minutes.

Foodies, Chicken Cordon Bleu is not, characteristically, the easiest dish to make. But pizza shouldn’t be difficult. So we took lots of shortcuts here…a pre-baked shell, frozen chicken fingers, frozen broccoli, and deli ham (or, better yet, leftover ham—thinly sliced). The sauce is essentially a roux which takes no more than five minutes. The bulk of the time for this recipe is spent in the oven, which gives you time to start on homework, clean-up dishes in the sink, or finish the laundry.

Have you finalized your holiday menu yet? If you’re still thinking about it, be sure to check back tomorrow…I’m going to put together a special blog with my gourmet food picks…all of which you can get in time for Easter.

In the meantime, have a terrific week and remember that while I won’t be on the main QVC channel this Wednesday for In the Kitchen with David because of our 24-hour For the Love of Jewelry event, I will be joining on you on QVC Plus® at 8pm ET. We’re also streaming the webcast live on QVC.com if you don’t get the extra channel in your area. Still lots of ways to watch—I do hope you’ll join us.

Keep it flavorful!
—David

P.S. And in case you want to keep your eye on what's on QVC Plus, be sure to check out the QVC Plus blog!