Potatoes With Lemon Chicken Pizza
1 ounce oil
1 whole boneless, skinless chicken breast
1 1/2 tablespoons chopped, fresh garlic, divided
1 tablespoon chopped fresh parsley
juice from 1/2 lemon
6 large red potatoes
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1lb 19-ounce dough ball
1 small Bermuda onion, sliced
6 ounces Wisconsin Cheddar, shredded
3 ounces Wisconsin Mozzarella, shredded
Sauce:
1/4 cup of finely chopped shallots
1/4 cup of finely chopped red onions
2 tablespoons butter
1 quart heavy cream
2 pounds of Wisconsin Cheddar Cheese - grated
3 tablespoons of fresh rosemary 1 teaspoon black pepper
Heat oil in small sautee pan over medium heat. Add chicken and sautee on both sides until half cooked; add 1/2 tablespoon garlic, parsley and lemon juice. Remove chicken when slightly undercooked to cutting board. Cut into 1/4-inch strips. Cut potatoes into wedges and boil until al dente. Drain, cool and toss with rosemary, remaining garlic, salt and pepper. Roast in 400o F oven until golden. Roll out dough ball. Top with potatoes, onion, chicken and cheese and bake in brick oven until golden, about 5 minutes.
Sauce:
In sautee pan, add butter, shallots and onions. Sautee until flavor comes out. Add heavy creme; cook until creme starts to boil. Stir often! When creme is boiling, add small amounts of cheddar to sautee pan until melted, then add another small amount and melt that. Just keep adding handfuls of cheddar cheese and stir until melted. When finished, add rosemary and black pepper and simmer on low flame for about 5 minutes.
Number of Servings: 6
© 2004 Wisconsin Milk Marketing Board, Inc.