You know what’s really annoying, realizing how dependent you are on certain things when they aren’t available.
I think we (we being all of humanity in general) take way too many things for granted, don’t you? Or at least I do. In fact, I sometimes get a little freaked out when I consider how much of my day relies on modern conveniences.
For example, a few weeks ago the company that provides the propane for our neighborhood just switched all of the homes from a communal tank to individual ones so that each resident is responsible for keeping their own tank filled. It wasn’t until the meter was reading a big, fat, patronizing 0.00 that we realized it would probably be a good idea to call and get it filled. Ah, one of the many little things that makes living here very interesting to say the least. I’ve considered trying to describe some of the quirks but I honestly don’t think there is any way to put it into words for someone who has never experienced this culture. Let’s just say there are a number of frustrations like this on a daily basis, but on the positive side of things I think I’ve at least accepted this as fact and now it’s sort of bearable somehow.
Like, when multiple different social groups start protesting who-knows-what on the same day and cause every store and business to have to press pause on regular activity, well, we just skip our grocery shopping and I take advantage of a reason to raid the pantry for stuff that needs used. Although, the gas thing was a little more annoying because it meant no hot showers and, I have to tell ya, me and my hot shower are major bffs. There are at least ten dozen super unpleasant things on my list of I’d rather’s than taking an icy shower. I flat out refuse, I can’t do it. The real kicker is that we’re still not even sure if we were almost out of gas or if the meter was just faulty because we never ran out of gas, we just spent two and a half days trying not to use it until we finally got the tank filled.
Oh, oh, and this one’s even better! I’m not sure how much I may have said about Chile and daylight savings when most of the world’s time changed recently, but I think I at least mentioned that the country was abolishing it for good. The key word here being “was“. Urgh, there was going to be no more confusion on the dreaded day that comes every year where you realize Ben Franklin just stole your hour. Yeah, I was pretty okay with that plan, super psyched about it actually. But someone decided to be all like, “Nevermind, let’s stick with the crowd”. We lost an hour in a few days and I’ve been so mixed-up with the time ever since. Curse you aqua scum!
What any of this has to do with the pizza you came here for, I’ve got no clue. I guess I could find some creative tie-in here somewhere. How about this, sometimes it’s good to have a plan B so that when life plays indian-giver with its lemons you can turn around and make some fruit punch. Or better yet, chicken cordon bleu pizza, peeps!
This pizza wasn’t as spontaneous as that, which is surprising because so many of my recipes are. I happened to actually plan this one a little bit beforehand, but I only did that because I had a block of Swiss screaming to be eaten and pizza flavors are one of my favorite things to experiment with. I think that qualifies as somewhat spur-of-the-moment. Not that this was too much of an experiment, I mean really, how can bacon, chicken, ham, and cheese come together in any way that isn’t incredible?
My loyal tasters were more than happy to try this latest flavor and the consensus was that it’s a definitely keeper. The dijon bechamel sauce is probably the best part and Liv keeps telling me she wants me to make it and put in a rice dish, which I can’t deny would be AH-mazing!, but for now it’s going on this pizza.
Bottom line here, you need this in your life, it’s everything. Okay, and I’m going to step away from the keyboard before I bore you all to death on another rant. I have have to recommend this pizza one more time though, just do it. It needs to happen guys!
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups whole wheat flour
- 1 1/2 - 2 cups all-purpose flour
- corn flour for pan (optional)
- 8 slices uncooked bacon
- 2 tablespoons flour
- 2 1/2 cups milk
- 1/4 cup dijon mustard
- 3 tablespoons worchestershire
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup freshly grated parmesan cheese
- additional salt and freshly cracked black pepper to taste
- 1 1/2 cups cookes chicken, chopped
- 6 ounces sliced deli ham
- 6 ounces (about 1 1/2 cups) shredded swiss cheese
- 1/4 cup seasoned breadcrumbs
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add whole wheat flour + 1 1/2 cups all purpose flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
- While dough rises, make the sauce and prep toppings. Cook bacon in a large skillet over medium high heat until crispy. Remove from pan to a paper towel lined plate and set aside then turn off heat. Whisk in flour to the bacon drippings left in pan until smooth. Slowly pout in milk while still whisking and turn heat on to low. Add the dijon, worchestershire, honey, garlic powder, paprika, and cayenne pepper and continue stirring constantly until the sauce begins to thicken. Once it's thick, turn heat to simmer and stir in parmesan and salt and pepper to taste then remove from heat. Add the chopped chicken to the sauce and gently fold to coat it well.
- While dough is rising, preheat oven to 400 degrees F (200C). Roll the pizza dough out into a circle that's roughly 1/4 inch thick and dust a pizza pan with flour or corn flour and place crust on pan. Scrape the chicken and sauce mixture out onto crust and spread evenly. Top that with a layer of ham slices, then swiss cheese, then a few more slices of ham and a bit more cheese. Crumble your reserved bacon over the top and sprinkle seasoned breadcrumbs evenly.
- Bake pizza for 20 to 25 minutes until edges are golden and cheese is well melted and browning on top. Remove from oven and cool for about 5 minutes so the cheese doesn't ooze off when cutting, then slice and serve hot!