Now that we’ve wrapped up the leftovers from the traditional holiday dishes, are you ready for something different? I know we are at my house. My sister, Angela’s, Rosemary Chicken and Potato pizza is calling our name.
The first time I ever tasted this slice of pizza heaven, I fell in love. She made one for us during a visit to her home in Memphis several years ago. Be forewarned. This is not a pizza you can throw together in a New York minute but you can do some prep work the day before. Either way, I think it’s worth every minute you spend in the kitchen.
I love pizza, the traditional Chicago deep dish or the thinner crust variety which includes most others. I love piles of mozzarella and pizza swimming in a tomato-based sauce but this one is different. The original recipe is from the California Pizza Kitchen cookbook. A variation of this pizza used to be available in grocery stores and this particular recipe was available in their restuarants but, sadly, no more. More than 250 California Pizza Kitchen restaurants have closed in the past year.
Angela tweaked the original recipe and I’m happy to share it with you.
Ingredients:
Garlic butter with lemon
- 5 Tablespoons unsalted butter
- 1/4 cup minced shallot or green onions
- 2 Tablespoons minced fresh garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- Pinch ground white pepper
- 1/4 cup Chardonnay or any white wine
- 1 Tablespoon freshly squeezed lemon juice
- 1 chicken bouillon cube
Grilled garlic chicken
- 2 teaspoons minced fresh garlic
- 1 teaspoon soy sauce
- 2 Tablespoons olive oil
- 10 ounces boneless/skinless chicken breasts
Rosemary potatoes
- 1/2 pound small red potatoes sliced into rounds (1/8-inch thick)
- 1 Tablespoon minced fresh garlic
- 1/2 teaspoon dried oregano
- 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 2 Tablespoons olive oil
Pizza dough
- 1 teaspoon yeast
- 1 and 1/2 cups + 1 Tablespoon of warm water
- 1 and 1/2 cups bread flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 Tablespoon olive oil plus 1 teaspoon to coat rolled out dough
Pizza toppings
1 and 1/2 cups of Italian cheese mix
2 teaspoons fresh rosemary or 1 teaspoon dried
3 teaspoons chopped fresh oregano or 1 and 1/2 teaspoons dried
4 teaspoons chopped fresh parsley
Directions for pizza dough
The dough can be made ahead of time using either a breadmaker, mixer, food pocessor or mixing by hand. Dissolve the yeast in the warm water for 5 to 10 minutes being careful not to let the water get above 110 degrees. Combine all other dough ingredients except for one teaspoon of oil.
Gradually add dissolved yeast to the mixture. Mix two to three minutes until dough is smooth and elastic. Lightly oil the dough mixture. Put dough ball in to bowl and seal tightly with plastic wrap. Let rise at room temperature until double in size, about 2 hours.
Punch down the dough and reform into a round ball. Cover again and refrigerate overnight.
About two hours before you are ready to assemble your pizza, remove dough from refrigerator.
Sprinkle flour over a clean, smooth surface and a little flour over the dough ball. Use your hands to pat out dough to about a half inch thick circle and form a lip that rises about 1/4 inch around the rim of the pizza surface. This makes about a 10″ to 12″ pizza depending on how your prefer the thickness of the pizza crust.
Directions for grilled garlic chicken
Marinate chicken breasts in garlic, soy sauce, salt, and olive oil for about 15 minutes. Grill chicken for about 5 to 7 minutes on each side. Remove from grill and chill thoroughly. Cut in 1/2″ cubes and return to refrigerator.
Directions for rosemary potatoes
Preheat oven to 325. Combine sliced potatoes with the minced garlic, fresh herbs, spices, and olive oil. Coat thoroughly. Transfer to baking sheet in a single layer. Bake for 45 minutes. Remove from sheet pan and drain off excess oil. Set aside.
Directions for garlic lemon butter
Melt butter in saucepan over medium heat. Add shallots or green onion, garlic, and thyme. Stir and cook for about 8 minutes until mixture is slightly brown.
Add salt, pepper, wine, lemon juice and chicken bouillon. Cook until mixture is reduced to about half a cup on low heat and stir frequently. Remove from heat and whisk in remaining 4 Tablespoons of butter.
To assemble pizza
Place pizza stone in 500 degree oven for one hour.
Spread the garlic lemon butter over pizza dough, within the rim. Spread the Italian cheese mix over the butter. Add the garlic chicken evenly over the cheese.
Sprinkle the rosemary and oregano over the chicken. Place the rosemary potatoes over the toppings, spaced about an inch apart.
Transfer pizza to oven and bake until crust is crisp and golden and cheese is bubbly, 8 to 10 minutes.
Remove from oven and sprinkle parsley over the top of pizza.
Slice and serve. 
Yes it’s a very involved recipe but keep in mind some of the prep including the pizza dough can be done ahead of time. It is incredibly delicious, so to me it’s worth the extra effort. I also know if I want it badly enough, I have to make it because I can’t just stroll into a grocery store and buy it or into a restaurant and order it. Although, I guess I could call Angela and have her ship it to me. Hint, hint. The anniversary of my birth date comes round in March in case you’ve forgotten Angela.
Happy eating!
