Rosemary Chicken And Potato Pizza Recipes

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CPK ROSEMARY CHICKEN AND POTATO PIZZA (ADAPTED FROM RECIPE ON PAGES 19 AND 20 FROM THE CALIFORNIA PIZZA KITCHEN COOKBOOK)



CPK Rosemary Chicken and Potato Pizza (adapted from recipe on pages 19 and 20 from The California Pizza Kitchen Cookbook) image

One of Susan's favorite pizzas is the Rosemary Chicken and Potato Pizza from California Pizza Kitchen. Unfortunately, this pizza has been discontinued in the restaurants. Its recipe, however, is in The California Pizza Kitchen Cookbook.

Provided by Chula King

Categories     Main Course

Time 2h

Number Of Ingredients 24

5 Tablespoons unsalted butter
1/4 cup minced shallot
2 Tablespoons minced fresh garlic
1/2 teaspoon dried thyme
1/4 teaspoon Kosher salt
Pinch ground white pepper
1/4 cup Chardonnay
1 Tablespoon freshly squeezed lemon juice
2 teaspoons minced fresh garlic
1 teaspoon soy sauce
2 Tablespoons olive oil
10 ounces boneless/skinless chicken breasts
1/2 pound small red potatoes (sliced into 4mm-thick rounds (1/8-inch))
1 Tablespoon minced fresh garlic
1/2 teaspoon dried oregano
2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried)
1/4 teaspoon ground white pepper
1/2 teaspoon Kosher salt
2 Tablespoons olive oil
2 8.5-ounce pieces pizza dough
2 cups shredded mozzarella cheese
2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
2 teaspoons chopped fresh parsley

Steps:

  • Melt 1 Tablespoon butter in a small saucepan over medium-high heat. Add shallot, garlic and thyme. Cook, stirring until mixture is light brown, 5 to 7 minutes. Add salt, pepper, wine and lemon juice. Cook until the mixture is reduced to 1/2 cup, about 5 minutes. Remove the pan from the heat, quickly and thoroughly whisk in the remaining 4 Tablespoons of butter. May be prepared in advance.
  • Combine garlic, soy sauce and olive oil in a small bowl. Place chicken breasts in a 1-quart ziploc bag. Pour in marinade ensuring that the chicken is well coated. Seal bag. Let stand for 15 to 20 minutes.
  • Cook chicken on a hot grill (5 to 7 minutes on each side) or panini press heated to 420° F (3 to 4 minutes) or until chicken is fully cooked. Remove the cooked chicken to cool. Cut into 1/2-inch cubes. Refrigerate until ready to use.
  • Preheat oven to 325° F. Combine sliced potatoes with the remainder of the ingredients; coat thoroughly. Transfer the potato slices to a baking sheet lined with non-stick aluminum foil; spread in a single layer (do not overlap). Discard leftover marinade - do not pour it over the potatoes.
  • Cook the potatoes in the preheated oven for approximately 40 to 45 minutes. Half way through, turn the potatoes to ensure even browning. Remove from oven when the potatoes begin to brown slightly. Using a steel spatula, remove the potatoes form the baking sheet. Place on paper towels at room temperature to drain off any excess oil. Do not refrigerate.
  • Place pizza stone in the center of the oven and preheat to 450° F for one hour before cooking the pizza.
  • Prepare and shape the dough on a piece of reusable parchment. Spread 2 Tablespoons of the Garlic-Shallot butter over the surface of the prepared pizza dough. Cover the butter with half of the mozzarella. Distribute half of the grilled garlic chicken evenly over the cheese.
  • Sprinkle half of the rosemary and oregano over the chicken. Place the rosemary potatoes over the other toppings, spaced about 1-inch apart. Top with additional mozzarella cheese.
  • Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 10 to 11 minutes. When cooked, carefully remove the pizza from the oven. Sprinkle half of the remaining rosemary and half the parsley over the hot potato topping. Slice and serve. Repeat with remaining ingredients for a second pizza. Yield: 2 12-inch pizzas.

Nutrition Facts : Calories 287 kcal, Carbohydrate 23 g, Protein 12 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 613 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ROSEMARY CHICKEN & POTATO PIZZA



Rosemary Chicken & Potato Pizza image

Don't let the long list of ingredients scare you off. Most people have all of these items in their cupboard, and the various steps can be accomplished far ahead and the pizza can be assembled right before dinner. I usually make the toppings the morning I'm making this. If you love roast chicken and potatoes, try this - you'll love it.

Provided by P48422

Categories     Chicken

Time 1h20m

Yield 1 large pizza

Number Of Ingredients 25

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

Steps:

  • 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.

Nutrition Facts : Calories 2253.3, Fat 155.8, SaturatedFat 67.8, Cholesterol 485.3, Sodium 4964.5, Carbohydrate 87.5, Fiber 12, Sugar 6.7, Protein 129.5

ROSEMARY CHICKEN AND POTATO PIZZA



Rosemary Chicken and Potato Pizza image

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.

Provided by pattikay in L.A.

Categories     Chicken

Time 1h25m

Yield 1 pizza

Number Of Ingredients 26

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

Steps:

  • garlic-shallot butter with lemon:.
  • melt 1 T butter in a nonstick saucepan over medium high heat.
  • add shallot, garlic and thyme.
  • cook, stirring until mixture is light brown 7-8 minutes.
  • add salt, pepper, wine, lemon juice and chicken base.
  • cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
  • Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
  • Rosemary potatoes:.
  • preheat oven to 325.
  • combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; 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.
  • 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.
  • Grilled garlic chicken:.
  • combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
  • grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
  • remove the cooked chicken from the grill and chill thoroughly.
  • cut into 3/4 inch cubes and set aside in refrigerator.
  • to make pizza:.
  • preheat oven to 400.
  • prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
  • use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
  • cover the butter with the mozzarella.
  • distribute the grilled garlic chicken evenly over the cheese.
  • sprinkle the rosemary and oregano over the chicken.
  • place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
  • 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.
  • when cooked, carefully remove the pizza from the oven.
  • sprinkle half the parsley over the hot potato topping.
  • slice and serve.

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

  • Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
  • Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
  • Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
  • Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
  • Transfer the chicken and potatoes to a platter and serve.

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY



Potato and Goat Cheese Pizza With Rosemary image

Provided by Molly O'Neill

Categories     dinner, lunch, pizza and calzones, main course

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 7

Basic dough (see recipe)
2 large baking potatoes, preferably long and thin
2 tablespoons plus 1/2 teaspoon olive oil
1 teaspoon salt
Freshly ground pepper to taste
4 ounces goat cheese, crumbled
2 teaspoons minced fresh rosemary

Steps:

  • Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
  • Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.

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