Rosemary Chicken and Potato Pizza
Elevate your pizza night with this irresistible Rosemary Chicken and Potato Pizza—a savory masterpiece that combines tender slices of seasoned chicken, golden Yukon Gold potatoes, and the aromatic punch of rosemary. This recipe features a crispy homemade pizza crust dusted with cornmeal and layered with melted mozzarella and Parmesan cheeses for the ultimate flavor-packed bite. The thinly sliced potatoes add a creamy texture, while fresh rosemary sprigs infuse each slice with earthy, herbaceous notes. With just 25 minutes of prep time, this gourmet-style pizza is perfect for weeknight dinners or as a show-stopping weekend treat. Serve straight from the oven and watch it become an instant favorite! Keywords: rosemary chicken pizza, potato pizza, easy homemade pizza, savory pizza recipes, chicken potato pizza recipe.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 3 tablespoons Olive oil
- 1 piece Boneless, skinless chicken breast
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Yukon Gold potatoes
- 0.5 teaspoon Garlic powder
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Shredded Parmesan cheese
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Season the chicken breast with 1/2 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breast until lightly browned and cooked through, about 4-5 minutes per side. Remove from the skillet and let it rest for 5 minutes, then thinly slice.
While the chicken is cooking, wash and thinly slice the Yukon Gold potatoes (about 1/8 inch thick). Toss the slices with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper.
Roll out the pizza dough on a floured surface to your desired thickness. Lightly dust a piece of parchment paper with cornmeal and transfer the dough onto it.
Brush the surface of the dough with the remaining 1 tablespoon of olive oil. Evenly distribute the shredded mozzarella cheese over the dough, leaving a 1/2-inch border for the crust.
Arrange the potato slices in a single layer over the cheese. Place the sliced chicken on top of the potatoes.
Sprinkle the shredded Parmesan cheese and a few small fresh rosemary leaves evenly over the toppings.
Carefully transfer the parchment paper with the prepared pizza onto the preheated pizza stone or baking sheet. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and let it cool for 3-5 minutes before slicing and serving. Garnish with additional fresh rosemary sprigs, if desired.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 3.6 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1820 mg | 140% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
