Rosemary Chicken & Potato Pizza

Recipe by P48422
READY IN: 1hr 20mins




  • 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.