Rosemary Chicken And Potato Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| Garlic-Shallot Butter with | ||
| Lemon | ||
| 5 | T | Unsalted butter |
| 1/4 | c | Minced shallot |
| 2 | T | Minced garlic |
| 1 | t | Chopped fresh thyme leaves |
| or 1/2 | ||
| Teaspoon dried), Teaspoon dried | ||
| 1/4 | t | Salt |
| 1 | pn | ground white pepper |
| 1/3 | c | Full-bodied chardonnay |
| 1 | T | Freshly squeezed lemon juice |
| 1 | t | Chicken base or bouillon |
| cube no MSG | ||
| 1/2 | lb | Small red "new" potatoes |
| sliced into | ||
| 1/8-inch-thick ro | ||
| 1 | T | Minced fresh garlic |
| 1 | t | Chopped fresh oregano |
| leaves or 1/2 | ||
| Teaspoon dried), Teaspoon dried | ||
| 2 | t | Chopped fresh rosemary |
| leaves or 1 | ||
| Teaspoon dried), Teaspoon dried | ||
| 1/4 | t | Ground white pepper |
| 1 | t | Kosher salt |
| 2 | T | Olive oil |
| 2 | t | Minced fresh garlic |
| 1 | t | Soy sauce |
| 1/2 | t | Kosher salt |
| 2 | T | Olive oil |
| 2 | Five-ounce | |
| boneless/skinless chicken | ||
| Breasts | ||
| 1 | Recipe Basic Pizza Dough | |
| Cornmeal, semolina or flour | ||
| for handling | ||
| 1 1/2 | c | Shredded mozzarella cheese |
| 2 | t | Chopped fresh rosemary |
| leaves or 1 | ||
| Teaspoondried), Teaspoondried | ||
| 3 | t | Chopped fresh oregano |
| leaves or 1 | ||
| 1/2teaspoons dried), 1/2teaspoons dried | ||
| 2 | Add salt, pepper wine lemon juice and chicken base. Cook | |
| 3 | Remove the pan from the heat, quickly and thoroughly whisk in | |
| 5 | Cook the potatoes in the preheated oven for approx, Cook the potatoes in the preheated oven for approximately 45 | |
| 7 | Combine garlic, soy sauce salt and olive oil. Marinate the | |
| 8 | Grill the chicken breasts for 5 to 7 minutes on ea, Grill the chicken breasts for 5 to 7 minutes on each side | |
| 10 | Use a large spoon to spread 2 tablespoons of Garli, Use a large spoon to spread 2 tablespoons of Garlic-Shallot | |
| 11 | Sprinkle half the rosemary and oregano over the ch, Sprinkle half the rosemary and oregano over the chicken. | |
| 12 | Transfer the pizza to the oven, bake until the crust is crisp | |
| 13 | Repeat with remaining ingredients for a second piz, The 2 |
INSTRUCTIONS
To make Garlic-Shallot Butter with Lemon: 1. Melt 1 tablespoon butter in a nonstick saucepan over medium- high heat. Add shallot, garlic and thyme. Cook, stirring until mixture is light brown, 7 to 8 minutes. until the mixture is reduced to about 1/2 cup (toward the end of the reduction, reduce the heat to low and stir frequently to prevent scorching). the remaining 4 tablespoons of butter. To make Rosemary Potatoes: 4. Preheat oven to 325 degrees F. Combine sliced potatoes with the remainder of the ingredients; coat thoroughly. Transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap. Discard leftover marinade--do not pour it over the potatoes. 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 sheet pan. Place potatoes on paper towels at room temperature to drain off any excess oil. Do not refrigerate. To make Grilled Garlic Chicken: 6. Prepare a hot grill. chicken breasts in the garlic oil for about 15 minutes. (discard any uncooked marinade). Remove the cooked chicken from the grill and chill thoroughly. Cut into 1/2 x 3/4-inch cubes and set aside in the refrigerator. To make the pizza: 9. Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking the pizza. Butter over the surface of the prepared pizza dough, within the rim. Cover the butter with half the mozzarella. Distribute half the grilled garlic chicken evenly over the cheese. Place t rosemary potatoes over the other toppings, spaced about 1 inch apart. and golden and the cheese at the center is bubbly, 8 to 10 minutes. When cooked, carefully remove the pizza from the oven. Sprinkle half the parsley over the hot potato topping. Slice and serve pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone NOTES : Makes 2 9-inch pizza
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Nutrition (calculated from recipe ingredients)
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Calories: 551
Calories From Fat: 345
Total Fat: 39.1g
Cholesterol: 142.9mg
Sodium: 1271.2mg
Potassium: 411.8mg
Carbohydrates: 11.7g
Fiber: 2.8g
Sugar: <1g
Protein: 40.4g