Gruyere Chicken Pizza Recipes

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.

PIZZA BIANCA WITH CARAMELIZED ONIONS AND GRUYERE

Steps:

• If you are using fresh store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making your pizza. (The gluten in the dough will relax as it comes to room temperature and the pizza will be easier to work with.)
• Caramelize onions: Heat a large skillet with olive oil (portion for onions) and butter over medium-high heat. Add onions and saute for about 5 minutes to get them started cooking. Sprinkle onions with salt and sugar (if using). Once the onions have softened slightly, reduce the heat to low-medium and continue to cook onions, stirring often, until they are dark golden brown and super tender, 30 to 50 minutes. (Note: To prevent burning, add a splash of water to the pan if the onions start to dry out or look like they may burn.)
• Heat Oven: Preheat the oven to 500°F / 260°C. (If using a pizza stone, make sure the stone is in the oven as it heats.)
• Prepare pizza dough by stretching it out on a sheet pan or on the counter (if you are using a pizza stone / pizza peel).
• First Bake (5 minutes): Bake the pizza dough for 5 minutes without any toppings. This gives the crust a head start on getting a nice golden brown color and will help it to hold up to the toppings.
• Remove the pizza from the oven and brush the entire surface with olive oil (portion for the pizza). Top with onions, rosemary, and cheese.
• Second Bake (10 minutes): Bake pizza until crust is golden brown and cheese is melted, 10 to 14 minutes.
• Slice and serve.

GRUYERE CHICKEN PIZZA

Steps:

• Combine chicken, sour cream, 1 cup Gruyere, cumin, Tabasco and garlic; stir well and spread over pre-baked crust. Top with olives, scallions, remaining cheeses. Bake at 450 degrees for 5 minutes or until cheese melts.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.

SWISS CHARD, GARLIC, AND GRUYERE PIZZA

Steps:

• Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
• Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
• Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.