Chicken Garlic And Rosemary Pizza Recipes

CHICKEN GARLIC PIZZA

Steps:

• Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
• Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
• Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

ROSEMARY CHICKEN & POTATO PIZZA

Steps:

• To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
• Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
• Add the salt and pepper, the stock and lemon juice.
• Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
• Remove the pan from the heat.
• Quickly whisk in the remaining butter.
• Set aside.
• To make the potatoes: Preheat the oven to 325°F.
• Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
• Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
• Discard the leftover marinade- do not pour over the potatoes.
• Bake the potatoes for about 45 minutes.
• Some of the slices may need to be flipped over to promote even browning.
• Remove the potatoes from the oven when they begin to brown.
• Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
• Do not refrigerate.
• To make the chicken: Combine the garlic, soy, salt and olive oil.
• Marinate the chicken in this mixture for about 15 minutes.
• Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
• Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
• To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
• Spread 2 tablespoons of the garlic shallot butter over the surface.
• Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
• Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
• When done, sprinkle the parsley over top, slice and serve.

PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)

Steps:

• Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
• Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
• Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes.

ROSEMARY CHICKEN AND POTATO PIZZA

Steps:

• garlic-shallot butter with lemon:.
• melt 1 T butter in a nonstick saucepan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring until mixture is light brown 7-8 minutes.
• add salt, pepper, wine, lemon juice and chicken base.
• cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
• Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
• Rosemary potatoes:.
• preheat oven to 325.
• combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
• transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
• discard leftover marinade - do not pour it over the potatoes.
• cook the potatoes in the preheated oven for approximately 45 minutes.
• some of the slices may need to be flipped over to promote even browning.
• remove the potatoes from the oven when they begin to brown.
• use a steel spatula to remove the potatoes from the sheet pan.
• place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
• Grilled garlic chicken:.
• combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
• grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
• remove the cooked chicken from the grill and chill thoroughly.
• cut into 3/4 inch cubes and set aside in refrigerator.
• to make pizza:.
• preheat oven to 400.
• prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
• use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
• cover the butter with the mozzarella.
• distribute the grilled garlic chicken evenly over the cheese.
• sprinkle the rosemary and oregano over the chicken.
• place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
• transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
• when cooked, carefully remove the pizza from the oven.
• sprinkle half the parsley over the hot potato topping.
• slice and serve.