19 Oct Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza
Nutrition Information, Per Serving:
690 calories; 29 g fat; 6 g saturated fat; 66 g carbohydrate; 10 g sugars; 39 g protein
| Serving Size: | 4 |
Preparation
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 pepper. 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.
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 pepper. 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.
Ingredients
* 8-12 chicken tenders (about 1 pound)
* 1/4 cup plus 4 teaspoons olive oil, divided
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half)
* 4 baby new potatoes, thinly sliced
* 2 medium sweet onions, thinly sliced
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon salt, divided
* 1/4 teaspoon fresh ground pepper
* 1/4 cup grated Parmesan cheese
* 1/2 cup grated fresh mozzarella cheese
* 1/4 cup plus 4 teaspoons olive oil, divided
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half)
* 4 baby new potatoes, thinly sliced
* 2 medium sweet onions, thinly sliced
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon salt, divided
* 1/4 teaspoon fresh ground pepper
* 1/4 cup grated Parmesan cheese
* 1/2 cup grated fresh mozzarella cheese