Rosemary Chicken and Potato Pizza: A Culinary Adventure

There are certain dishes that transport me back to a specific moment in time, a memory woven with the scent of herbs and the warmth of a hearth. For me, this Rosemary Chicken and Potato Pizza is one of those culinary anchors. I first encountered it in a well-worn copy of the California Pizza Kitchen Cookbook, a treasure trove of innovative flavors that always inspired me. The image alone – golden roasted potatoes, tender chicken, and a scattering of fresh herbs atop a bubbling cheese – was enough to ignite my imagination. The process might seem a tad involved, but the result is a symphony of textures and tastes that’s worth every meticulous step. It’s the kind of dish that feels both rustic and refined, perfect for a cozy weeknight or an impressive gathering.

Recipe Overview

• Prep Time: 50 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6
• Yield: 1 pizza
• Dietary Type: Contains Poultry, Dairy, Wheat

Ingredients

For the Garlic Shallot Butter

• 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)

For the Rosemary Potatoes

• 1/2 lb red new potatoes, thinly sliced
• 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

For the Grilled Garlic Chicken

• 2 teaspoons minced garlic
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts

For the Pizza Assembly

• 1 recipe pizza dough (homemade or store-bought)
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon dried rosemary
• 1 1/2 teaspoons dried oregano
• 4 teaspoons chopped fresh parsley

Equipment Needed

• Nonstick saucepan
• Baking sheet
• Steel spatula
• Paper towels
• Grill (or grill pan)
• Pizza pan or baking stone
• Measuring cups and spoons
• Knives and cutting board
• Small bowls for marinating

Instructions

Creating this Rosemary Chicken and Potato Pizza is a delightful culinary journey, best approached with a bit of advance preparation. The various components can be prepped ahead of time, making assembly a breeze when you’re ready to bake.

Crafting the Garlic Shallot Butter

1. Begin by melting 1 tablespoon of butter in a nonstick saucepan over medium-high heat.
2. Add the minced shallot, garlic, and dried thyme.
3. Cook, stirring frequently, until the mixture turns a light, golden brown, which should take about 7 to 8 minutes. This gentle sautéing unlocks the aromatic oils of the aromatics.
4. Stir in the salt, white pepper, Chardonnay wine, lemon juice, and chicken base.
5. Continue to cook until the mixture has reduced to approximately 1/2 cup. Towards the end of this reduction, lower the heat to low and stir continuously to prevent any scorching.
6. Remove the saucepan from the heat. Quickly and thoroughly whisk in the remaining 4 tablespoons of butter until fully incorporated, creating a glossy, emulsified sauce. Set aside.

Roasting the Rosemary Potatoes

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the thinly sliced red new potatoes with the minced garlic, dried oregano, dried rosemary, white pepper, salt, and olive oil. Toss everything together thoroughly to ensure each potato slice is evenly coated.
3. Transfer the seasoned potato slices to a baking sheet. Spread them out in a single layer, making sure they do not overlap. Discard any leftover marinade; do not pour it over the potatoes.
4. Bake the potatoes in the preheated oven for approximately 45 minutes, or until they begin to brown and are tender. Some slices may benefit from being flipped over halfway through the cooking time to promote even browning.
5. Once they are nicely browned, carefully remove the potatoes from the oven. Use a steel spatula to lift them from the baking sheet and transfer them to paper towels at room temperature to drain off any excess oil. It’s important not to refrigerate the potatoes at this stage; allow them to cool naturally.

Grilling the Garlic Chicken

1. In a small bowl, whisk together the minced garlic, soy sauce, salt, and olive oil.
2. Add the chicken breasts to the marinade and let them sit for about 15 minutes. Discard the uncooked marinade after this time.
3. Grill the marinated chicken breasts for 5 to 7 minutes on each side, or until they are cooked through and have lovely grill marks.
4. Remove the cooked chicken from the grill and allow it to chill thoroughly. This step is crucial for easy dicing.
5. Once chilled, cut the chicken into 3/4-inch cubes. Store the diced chicken in the refrigerator until ready to assemble the pizza.

Assembling and Baking the Pizza

1. Preheat your oven to 400°F (200°C).
2. Prepare your pizza dough, whether it’s homemade or store-bought, and spread it out evenly onto your favorite pizza pan or a baking stone.
3. Using a large spoon, spread the prepared garlic shallot butter evenly over the surface of the pizza dough, stopping just short of the rim.
4. Sprinkle the shredded mozzarella cheese generously over the buttered dough.
5. Distribute the diced grilled garlic chicken evenly over the mozzarella cheese.
6. Sprinkle the dried rosemary and oregano over the chicken.
7. Arrange the rosemary potatoes over the other toppings, spacing them about 1 inch apart.
8. Carefully transfer the pizza to the preheated oven. Bake until the crust is crisp and golden and the cheese at the center is bubbly and melted, which should take approximately 12 to 15 minutes.
9. When the pizza is cooked to perfection, carefully remove it from the oven.
10. Sprinkle about half of the chopped fresh parsley over the hot potato topping.
11. Slice the pizza and serve immediately.

Expert Tips & Tricks

• Make-Ahead Magic: The garlic shallot butter, roasted rosemary potatoes, and grilled garlic chicken can all be prepared a day in advance. Store them separately in airtight containers in the refrigerator. This makes pizza night significantly more relaxed!
• Potato Perfection: For the crispiest potatoes, ensure they are sliced uniformly and are not overcrowded on the baking sheet during roasting. Patting them dry after draining excess oil also helps.
• Chicken Consistency: Chilling the chicken completely before cubing ensures clean cuts and prevents it from becoming mushy.
• Crust Control: If you find your pizza crust browning too quickly on the edges, you can tent the edges loosely with foil. Conversely, if the center needs more time to crisp, you can carefully slide the pizza directly onto the oven rack for the last few minutes of baking.
• Herb Harmony: Fresh parsley is best added just before serving to maintain its vibrant color and fresh flavor. Dried herbs, however, are wonderfully integrated during the cooking process.

Serving & Storage Suggestions

This Rosemary Chicken and Potato Pizza is best enjoyed fresh from the oven, when the crust is crisp, the cheese is molten, and the aromas are at their peak. For an elegant presentation, a final sprinkle of the remaining fresh parsley just before slicing adds a burst of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, a few minutes in a hot oven (around 350°F or 175°C) or a toaster oven will revive the crispness of the crust and melt the cheese beautifully. Microwaving is an option for a quick reheat, but it may result in a softer crust. It is not recommended to freeze this pizza once baked.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	564.2 kcal	28%
Total Fat	33.2 g	43%
Saturated Fat	15.3 g	77%
Cholesterol	92 mg	31%
Sodium	1128 mg	49%
Total Carbohydrate	43.5 g	16%
Dietary Fiber	3.1 g	11%
Sugars	3.5 g	7%
Protein	23.8 g	48%

Nutritional information is an estimate and can vary based on ingredients and portion sizes.

Variations & Substitutions

While this recipe sings with its classic combination, don’t hesitate to explore!

• Cheese Swap: For a tangier profile, try incorporating some grated Parmesan or Gruyère cheese along with or instead of a portion of the mozzarella.
• Herb Play: Experiment with other complementary herbs like fresh rosemary sprigs added during the final baking stage, or a hint of sage in the garlic shallot butter.
• Vegetarian Delight: Omit the chicken and double the potatoes, or add roasted red peppers, caramelized onions, or sautéed mushrooms for a satisfying vegetarian option.
• Crust Creativity: Feel free to use your favorite pizza crust recipe, whether it’s a thin and crispy Neapolitan-style dough, a hearty whole wheat crust, or even a gluten-free alternative.

FAQs

Q: Can I make the garlic shallot butter and other components ahead of time?
A: Absolutely! The garlic shallot butter, roasted potatoes, and grilled chicken can be prepared up to a day in advance and stored in the refrigerator.

Q: My pizza crust is browning too quickly on the edges. What can I do?
A: Tent the edges of the crust loosely with aluminum foil during baking to prevent them from over-browning.

Q: Can I use a different type of potato?
A: While red new potatoes are ideal for their texture and ability to hold their shape, Yukon Golds could also work, though they may require slightly adjusted roasting times.

Q: What kind of wine is best for the garlic shallot butter?
A: A dry white wine like Chardonnay is recommended. If you prefer not to use alcohol, you can substitute with chicken broth or white grape juice.

Q: How can I make this pizza gluten-free?
A: Simply use your favorite gluten-free pizza dough recipe for the base. The other ingredients are naturally gluten-free, with the exception of some chicken bases or bouillon cubes, so check labels if necessary.

A Taste of Comfort and Sophistication

This Rosemary Chicken and Potato Pizza is more than just a meal; it’s an experience. It’s a dish that proves that with a little care and attention, even a seemingly simple pizza can be elevated to something truly special. The earthy aroma of rosemary, the savory depth of the grilled chicken, and the comforting embrace of roasted potatoes create a harmonious symphony on the palate. I encourage you to gather your ingredients, perhaps put on some favorite music, and embark on this delicious culinary adventure. When you take that first bite, I’m confident you’ll understand the magic that unfolds in your own kitchen. Enjoy!