Recipe - Rosemary Chicken And Potato Pizza

GarlicShallot Butter with
Lemon
5 tablespoon Unsalted butter
One fourth cup Minced shallot
2 tablespoon Minced garlic
1 teaspoon Chopped fresh thyme leaves
(or 1/2
Teaspoon dried)
One fourth teaspoon Salt
1 pn ground white pepper
1/3 cup Fullbodied chardonnay
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Chicken base or bouillon
cube (no MSG)

ROSEMARY POTATOES
One half pound Small red "new" potatoes,
cut or sliced up into
1/8inchthick ro
1 tablespoon Minced fresh garlic
1 teaspoon Chopped fresh oregano
leaves (or 1/2
Teaspoon dried)
2 teaspoon Chopped fresh rosemary
leaves (or 1
Teaspoon dried)
One fourth teaspoon Ground white pepper
1 teaspoon Kosher salt
2 tablespoon Olive oil

GRILLED GARLIC CHICKEN
2 teaspoon Minced fresh garlic
1 teaspoon Soy sauce
One half teaspoon Kosher salt
2 tablespoon Olive oil
2 Fiveounce
boneless/skinless chicken
Breasts

FOR THE PIZZA
1 Recipe Basic Pizza Dough
Cornmeal, semolina or flour
for handling
1 One half cup Shredded mozzarella cheese
2 teaspoon Chopped fresh rosemary
leaves (or 1
Teaspoondried)
3 teaspoon Chopped fresh oregano
leaves (or 1
1/2teaspoons dried)

To make GarlicShallot 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.

2. Add salt, pepper, wine, lemon juice and chicken base. Cook until
the mixture is reduced to about One half cup (toward the end of the reduction,
reduce the heat to low and stir frequently to prevent scorching).

3. Remove the pan from the heat; quickly and thoroughly whisk in the
remaining 4 tablespoons of butter.

To make Rosemary Potatoes: 4. Preheat oven to 325 degrees F. Combine cut or sliced up
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 marinadedo not pour it over the potatoes.

5. Cook the potatoes in the preheated oven for approximately 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 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.

7. Combine garlic, soy sauce, salt and olive oil. Marinate the chicken
breasts in the garlic oil for about 15 minutes.

8. Grill the chicken breasts for 5 to 7 minutes on each side (discard
any uncooked marinade). Remove the cooked chicken from the grill and chill
thoroughly. Cut into One half x 3/4inch 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.

10. Use a large spoon to spread 2 tablespoons of GarlicShallot 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.

11. Sprinkle half the rosemary and oregano over the chicken. Place t
rosemary potatoes over the other toppings, spaced about 1 inch apart.

12. Transfer the pizza to the oven; bake until the crust is crisp 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

13. Repeat with remaining ingredients for a second pizza. (The 2
pizzas may be prepared simultaneously if you are careful in placing the
pizzas at opposite corners of your pizza stone
NOTES : Makes 2 9inch pizza