Rosemary Chicken and Potato Pizza |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This is a delightfully different pizza from the California Pizza Kitchen Cookbook. It's a bit fussy, but most of the parts could be done in advance and then assembled when you're ready to eat. Use whatever crust you like. Ingredients:
5 tablespoons butter |
1/4 cup minced shallot |
2 tablespoons minced garlic |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 pinch white pepper |
1/3 cup chardonnay wine |
1 tablespoon lemon juice |
1 teaspoon chicken base or 1 teaspoon bouillon cube |
1/2 lb red new potato |
1 tablespoon minced garlic |
1/2 teaspoon dried oregano |
1 teaspoon dried rosemary |
1/4 teaspoon white pepper |
1 teaspoon salt |
2 tablespoons olive oil |
2 teaspoons minced garlic |
1 teaspoon soy sauce |
1/2 teaspoon salt |
2 tablespoons olive oil |
2 chicken breasts |
1 recipe pizza dough |
1 1/2 cups mozzarella cheese, shredded |
1 teaspoon dried rosemary |
1 1/2 teaspoons dried oregano |
4 teaspoons chopped fresh parsley |
Directions:
1. garlic-shallot butter with lemon:.
2. melt 1 T butter in a nonstick saucepan over medium high heat.
3. add shallot, garlic and thyme.
4. cook, stirring until mixture is light brown 7-8 minutes.
5. add salt, pepper, wine, lemon juice and chicken base.
6. cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
7. Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
8. Rosemary potatoes:.
9. preheat oven to 325.
10. combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
11. transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
12. discard leftover marinade - do not pour it over the potatoes.
13. cook the potatoes in the preheated oven for approximately 45 minutes.
14. some of the slices may need to be flipped over to promote even browning.
15. remove the potatoes from the oven when they begin to brown.
16. use a steel spatula to remove the potatoes from the sheet pan.
17. place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
18. Grilled garlic chicken:.
19. combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
20. grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
21. remove the cooked chicken from the grill and chill thoroughly.
22. cut into 3/4 inch cubes and set aside in refrigerator.
23. to make pizza:.
24. preheat oven to 400.
25. prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
26. use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
27. cover the butter with the mozzarella.
28. distribute the grilled garlic chicken evenly over the cheese.
29. sprinkle the rosemary and oregano over the chicken.
30. place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
31. transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
32. when cooked, carefully remove the pizza from the oven.
33. sprinkle half the parsley over the hot potato topping.
34. slice and serve.
|
|