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Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza

Posted on September 15, 2011

: Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza
  1. 8-12 FreeBird chicken tenders (about 1 pound)
  2. 1/4 cup plus 4 teaspoons olive oil, divided
  3. 1 tablespoon chopped fresh rosemary
  4. 1 clove garlic, minced
  5. 1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half)
  6. 4 baby new potatoes, thinly sliced
  7. 2 medium sweet onions, thinly slicedScreen shot 2011 06 02 at 11.25.55 AM 221x300 Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza
  8. 2 tablespoons balsamic vinegar
  9. 1/2 teaspoon salt, divided
  10. 1/4 teaspoon fresh ground pepper
  11. 1/4 cup grated Parmesan cheese
  12. 1/2 cup grated fresh mozzarella cheese
  1. Slice chicken tenders on the diagonal into 1/4-inch pieces. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large saute pan, heat 2 tablespoons olive oil over medium high heat. Add chicken to pan and saute 5-6 minutes or until golden brown. Add chopped rosemary and stir to combine. Add garlic and stir for another minute or until fragrant. Remove chicken to a plate and reserve.
  2. In same pan, add 1 tablespoon olive oil over medium heat. Add onions and saute for 10-15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.
  3. In a nonstick saute pan placed over medium low flame, heat 1 tablespoon olive oil. Add potatoes, 1/4 teaspoon salt, and 1/8 teaspoon pe pper. Saute about 6-8 minutes, tossing occasionally, and cook until potatoes are softened and lightly browned.
  4. Divide dough into four pieces. Roll out so each is about 8 or 9 inches in diameter. Heat grill on medium.
  5. Before placing on grill, brush one side of each pizza with 1 teaspoon olive oil. Place dough on grill grates, oil side down. Grill for 3-4 minutes and then turn. Top each pizza with onions, potatoes, and chicken. Add mozzarella cheese and sprinkle with Parmesan. Close grill and cook another 4-5 minutes or until toppings are heated through and cheese is melted. Serve immediately, cutting each pizza into quarters.

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Calories: 690

Fat: 29

Protein: 39

5 :  ★★★★★ 1 review(s)