Pizza with Lemon Chicken and Potatoes

Pizza with Lemon Chicken and Potatoes

prep time

minutes
cook time

minute
servings
6

Ingredients























Cooking Instructions

For pizza:


1

Heat oven to 400°F. Heat the oil in small sauté pan over medium heat. Add the chicken and sauté on both sides until half cooked; add 1/2 tablespoon of the garlic, the parsley and the lemon juice. Remove the chicken when slightly undercooked to a cutting board. Cut into 1/4-inch strips. Set aside.


2

Cut the potatoes into wedges and boil until al dente. Drain, cool, and toss with the rosemary, remaining garlic, salt, and pepper. Roast in the oven until golden.


3

Roll the dough to form a 12x15-inch crust. Top with the potatoes, onion, chicken, and cheese, and bake in the oven until the pizza is golden brown.


For sauce:


1

In a sauté pan, add the butter, shallots, and onions. Sauté over medium heat until aromatic. Add the cream, and cook until it starts to boil, stirring often. When the cream is boiling, add a handful of the cheese to the sauté pan until the cheese has melted. Repeat until all of the cheese has been stirred into the sauce. Add the rosemary and black pepper, and simmer on a low flame for about 5 minutes.


Ingredients























Cooking Instructions

For pizza:


1

Heat oven to 400°F. Heat the oil in small sauté pan over medium heat. Add the chicken and sauté on both sides until half cooked; add 1/2 tablespoon of the garlic, the parsley and the lemon juice. Remove the chicken when slightly undercooked to a cutting board. Cut into 1/4-inch strips. Set aside.


2

Cut the potatoes into wedges and boil until al dente. Drain, cool, and toss with the rosemary, remaining garlic, salt, and pepper. Roast in the oven until golden.


3

Roll the dough to form a 12x15-inch crust. Top with the potatoes, onion, chicken, and cheese, and bake in the oven until the pizza is golden brown.


For sauce:


1

In a sauté pan, add the butter, shallots, and onions. Sauté over medium heat until aromatic. Add the cream, and cook until it starts to boil, stirring often. When the cream is boiling, add a handful of the cheese to the sauté pan until the cheese has melted. Repeat until all of the cheese has been stirred into the sauce. Add the rosemary and black pepper, and simmer on a low flame for about 5 minutes.


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