Rosemary Chicken Potato Pizza
Elevate your pizza night with this rustic and flavorful Rosemary Chicken Potato Pizza, a delightful combination of crispy thinly sliced potatoes, tender rosemary-infused chicken, and a melty duo of mozzarella and Parmesan cheeses. Built on a perfectly crisp 12-inch pizza dough base, this recipe brings together savory, earthy flavors with the added touch of garlic and a hint of optional red pepper flakes for spice. Golden sautéed potatoes add a unique texture, while fresh rosemary ties it all together with its aromatic warmth. Ready in just 40 minutes, this gourmet pizza is an irresistible crowd-pleaser that’s perfect for a cozy dinner or casual entertaining. Slice, serve, and savor every bite of this hearty, herbaceous twist on a classic favorite!
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Recipe Information
Ingredients
- 1 pre-made or homemade (12-inch base) Pizza dough
- 2 tablespoons Olive oil
- 1 medium, diced Chicken breast
- 1 tablespoon, finely chopped Fresh rosemary
- 2 minced Garlic cloves
- 2 thinly sliced Small potatoes
- 1.5 cups, shredded Mozzarella cheese
- 1 tablespoon, grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon (optional) Red pepper flakes
Instructions
Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, 0.5 tablespoons of chopped rosemary, minced garlic, salt, and black pepper. Sauté the chicken until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the thinly sliced potatoes in a single layer. Cook for 3-4 minutes on each side until golden and slightly crisp. Remove and place on a paper towel to drain excess oil.
On a floured surface, roll out the pizza dough into a 12-inch circle. Transfer onto a pizza stone or a baking sheet lined with parchment paper.
Sprinkle half of the shredded mozzarella cheese evenly over the dough. Layer the cooked chicken and potato slices on top of the cheese.
Add the remaining mozzarella cheese on top, followed by the grated Parmesan cheese. Sprinkle the remaining 0.5 tablespoon of rosemary and red pepper flakes (if using) for an extra kick of flavor.
Bake the pizza in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
Remove the pizza from the oven and let it cool slightly before slicing and serving. Enjoy your Rosemary Chicken Potato Pizza!
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.6 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1043 mg | 80% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2176 mg | 46% | |
*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.
