Sunday, September 4, 2011

Rosemary (Chicken) Potato Pizza

This is a copycat recipe of a California Pizza Kitchen pizza that CPK doesn't seem to offer anymore. I haven't been to CPK in ages, and there's not one anywhere near us, but I checked online and couldn't find this pizza listed. Anyway, I've been making this from time to time since early high school.

Freshly pressed garlic (3 cloves or so)
Olive oil
Pizza crust (I used a ready-made whole-wheat crust, but you could make your own)
Dried oregano
1 medium potato, sliced into thin rounds
Freshly ground black pepper
Shredded mozzarella
Chicken breast, cooked and sliced (optional; I usually don't add it, but you can!)

Preheat the oven to 400 degrees F. Spread the garlic and a little olive oil over the pizza crust. Heat a couple more tablespoons of olive oil in a large skillet. Add the rosemary, oregano, and potato rounds. Cook until the potato rounds are tender and are beginning to turn a bit brown in places. Arrange the potato rounds (along with the rosemary and oregano) on the pizza crust. Add salt and pepper to taste. Cover with an even layer of mozzarella, arrange the chicken on top (if using), then sprinkle with feta. Cook the pizza--on a pizza stone/pan, a cookie sheet, or directly on the oven rack--for 10-12 minutes until the cheese is melted and the feta is brown in areas.

Yum. As always.

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