Recipe: Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza (using chicken tenders)

ROSEMARY CHICKEN, POTATO, AND
CARAMELIZED ONION GRILLED PIZZA



8 to 12 chicken tenders (about 1 pound)
1/4 cup plus 4 teaspoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half)
4 baby new potatoes, thinly sliced
2 medium sweet onions, thinly sliced
2 tablespoons balsamic vinegar
1/2 teaspoon salt, divided use
1/4 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese
1/2 cup grated fresh mozzarella cheese

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

In a large saute pan, heat 2 tablespoons olive oil over medium high heat. Add chicken to pan and saute 5-6 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 a plate and reserve.

In same pan, add 1 tablespoon olive oil over medium heat. Add onions and saute for 10-15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.

In a nonstick saute pan placed over medium low flame, heat 1 tablespoon olive oil. Add potatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Saute about 6-8 minutes, tossing occasionally, and cook until potatoes are softened and lightly browned.

Divide dough into four pieces. Roll out so each is about 8- or 9-inches in diameter.

Heat grill on medium.

Before placing on grill, brush one side of each pizza with 1 teaspoon olive oil. Place dough on grill grates, oil side down. Grill for 3-4 minutes and then turn. Top each pizza with onions, potatoes, and chicken. Add mozzarella cheese and sprinkle with Parmesan. Close grill and cook another 4-5 minutes or until toppings are heated through and cheese is melted.

Serve immediately, cutting each pizza into quarters.

Makes 4 servings
Source: The National Chicken Council