Rosemary Chicken & Potato Pizza Recipe

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Ingredients:

Serving

5 tbsp unsalted butter
1/4 cup minced shallots or 1/4 cup onion
4 minced garlic cloves
1 tsp chopped fresh thyme
1/4 tsp salt
1 pinch fresh ground pepper
1/3 cup chicken stock
1 tbsp lemon juice (fresh )
3/4 lb small small red potato, sliced in 1/8 inch slices
2 garlic cloves, minced
1 tsp choplped fresh oregano or 1/2 tsp dried oregano
2 tsp chopped fresh rosemary
1/4 tsp fresh ground pepper
1 tsp kosher salt
2 tbsp olive oil
1 garlic clove, minced
1 tsp soy sauce
1/2 tsp kosher salt
2 tbsp olive oil
3/4 lb boneless skinless chicken breast
1 pizza dough
1 1/2 cups shredded mozzarella cheese
2 tsp chopped fresh rosemary
3 tsp chopped fresh oregano
4 tsp chopped fresh parsley

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.78 Kcal (543 kJ)
Calories from fat	75.06 Kcal
		% Daily Value*
Total Fat	8.34g	13%
Cholesterol	25.75mg	9%
Sodium	443.33mg	18%
Potassium	208.88mg	4%
Total Carbs	5.55g	2%
Sugars	0.72g	3%
Dietary Fiber	0.93g	4%
Protein	9.06g	18%
Vitamin C	3.7mg	6%
Iron	0.4mg	2%
Calcium	121.5mg	12%

Amount Per 100 g
Calories	167.89 Kcal (703 kJ)
Calories from fat	97.1 Kcal
		% Daily Value*
Total Fat	10.79g	13%
Cholesterol	33.31mg	9%
Sodium	573.5mg	18%
Potassium	270.21mg	4%
Total Carbs	7.18g	2%
Sugars	0.94g	3%
Dietary Fiber	1.21g	4%
Protein	11.72g	18%
Vitamin C	4.7mg	6%
Vitamin A	0.1mg	2%
Iron	0.5mg	2%
Calcium	157.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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