Get ready to elevate your pizza game with a mouthwatering fusion of classic Italian flavors and rustic comfort. This Rosemary Chicken and Potato Pizza isn't just another pizza recipe - it's a gourmet experience that will transport your taste buds to a charming Italian countryside kitchen. With its perfect blend of tender chicken, crispy potato slices, and aromatic rosemary, this pizza promises to be the star of your dining table, turning an ordinary meal into an extraordinary culinary adventure.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 2 cups cooked chicken, shredded
- 1 cup thinly sliced potatoes
- 1 tbsp fresh rosemary, chopped
- 1 cup mozzarella cheese, shredded
- Olive oil for drizzling
Instructions
- Preheat the oven to 450°F (230°C), ensuring the rack is positioned in the middle for even heating.
- If using pre-made pizza dough, allow it to rest at room temperature for 15-20 minutes to make it easier to stretch. If making homemade dough, prepare and let it rise according to recipe instructions.
- Thinly slice potatoes using a mandoline or sharp knife, ensuring uniform thickness of approximately 1/8 inch for even cooking.
- Lightly brush a baking sheet or pizza stone with olive oil to prevent sticking and create a crisp crust.
- Stretch the pizza dough on the prepared baking sheet, creating a thin, even layer that covers most of the surface.
- Drizzle olive oil over the dough, then evenly distribute the shredded chicken across the surface.
- Arrange the thinly sliced potatoes in a single layer over the chicken, ensuring minimal overlap.
- Sprinkle chopped fresh rosemary evenly across the pizza, distributing the herb for consistent flavor.
- Cover the pizza with shredded mozzarella cheese, ensuring complete and even coverage.
- Drizzle additional olive oil over the top and season with a pinch of salt and freshly ground black pepper.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and cheese is melted and slightly bubbling.
- Remove from oven and let rest for 2-3 minutes to allow cheese to set and cool slightly.
- Slice into wedges and serve hot, garnishing with additional fresh rosemary if desired.
Tips
- Potato Preparation: Slice potatoes extremely thin using a mandoline for even cooking and a crisp texture. Soak sliced potatoes in cold water for 10 minutes to remove excess starch, then pat completely dry before placing on the pizza.
- Dough Handling: Allow pizza dough to rest at room temperature before stretching to prevent tearing and achieve a more flexible crust. If the dough springs back, let it rest for a few more minutes.
- Cheese Distribution: For optimal melting, grate your mozzarella fresh and distribute it evenly to ensure every bite is cheesy and delicious.
- Oven Positioning: Use a pizza stone or preheated baking sheet to create a crisp bottom crust. If possible, place the rack in the lower third of the oven for best results.
- Olive Oil Secret: A light drizzle of high-quality extra virgin olive oil before and after baking can dramatically enhance the pizza's flavor profile.
- Fresh Herb Tip: If possible, use fresh rosemary from the stem - it provides a more intense and aromatic flavor compared to dried herbs.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 40mg
