Rosemary Chicken & Potato Pizza

DIRECTIONS

• To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
• Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
• Add the salt and pepper, the stock and lemon juice.
• Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
• Remove the pan from the heat.
• Quickly whisk in the remaining butter.
• Set aside.
• To make the potatoes: Preheat the oven to 325°F.
• Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
• Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
• Discard the leftover marinade- do not pour over the potatoes.
• Bake the potatoes for about 45 minutes.
• Some of the slices may need to be flipped over to promote even browning.
• Remove the potatoes from the oven when they begin to brown.
• Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
• Do not refrigerate.
• To make the chicken: Combine the garlic, soy, salt and olive oil.
• Marinate the chicken in this mixture for about 15 minutes.
• Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
• Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
• To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
• Spread 2 tablespoons of the garlic shallot butter over the surface.
• Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
• Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
• When done, sprinkle the parsley over top, slice and serve.