Grilled Pizza Recipe: Rosemary Chicken, Potato & Caramelized Onion Grilled Pizza

Buck conventional wisdome with this great grilled pizza recipe, Rosemary Chicken, Potato & Caramelized Onion Grilled Pizza.
courtesy National Chicken Council
2011 Guide to Backyard Chickens

Rosemary Chicken, Potato & Caramelized Onion Grilled Pizza lets you succumb to your cravings while still firing up that grill.
courtesy National Chicken Council


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Pizza on the grill? Try a grilled pizza recipe, Rosemary Chicken, Potato & Caramelized Onion Grilled Pizza, for a delicious new take on pizza. Top refrigerated or prepared pizza dough with slices of cooked chicken tenders, new potatoes, sweet onions and balsamic vinegar. Sprinkle with grated Parmesan and mozzarella cheese. 

MAIN ARTICLE:
Recipes for Cooking Chicken Any Time of Year  

Rosemary Chicken, Potato & Caramelized Onion Grilled Pizza  

8 to 12 chicken tenders (about 1 pound) 
1/2 teaspoon salt, divided 
1/2 teaspoon fresh ground pepper, divided 
4 tablespoons plus 4 teaspoons olive oil, divided 
1 tablespoon chopped fresh rosemary 
1 clove garlic, minced 
2 medium sweet onions, thinly sliced 
2 tablespoons balsamic vinegar 
4 baby new potatoes, thinly sliced 
1 pound prepared uncooked pizza dough
1/4 cup grated Parmesan cheese 
1/2 cup grated fresh mozzarella cheese 

Slice chicken tenders on diagonal into 1/4-inch pieces. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.  

In large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add chicken to pan and sauté 5 to 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 plate and reserve. 

In same pan, heat 1 tablespoon olive oil over medium heat. Add onions and sauté for 10 to 15 minutes, or until onions are a deep golden brown. Stir in balsamic vinegar, and remove onions from heat. 

In nonstick sauté pan placed over medium-low flame, heat 1 tablespoon olive oil. Add potatoes and remaining salt and pepper. Sauté, tossing occasionally, for 6 to 8 minutes, or until potatoes are softened and lightly browned. 

Divide dough into four pieces. Roll out so each piece is about 8 or 9 inches in diameter. Heat grill to medium. 

Before placing on grill, brush one side of each pizza crust with 1 teaspoon olive oil. Place on grill grates, oil side down. Grill for 3 to 4 minutes, then turn. Top each pizza with onions, potatoes and chicken. 

Sprinkle with Parmesan and mozzarella cheeses. Close grill and cook for another 4 to 5 minutes, or until toppings are heated through and cheese is melted. Serve immediately, cutting each pizza into quarters. Yields 4 servings. 








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