*  Exported from  MasterCook II  *
                         Rosemary Chicken and Potato Pizza
 Recipe By     :California Pizza Kitchen
 Serving Size  :4-6   Preparation Time :
 Categories    :Chicken	Pizza	Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Garlic-Shallot Butter with Lemon                
        5  tablespoons   unsalted butter                                 
      1/4  cup           minced shallot                                  
        2  tablespoons   minced garlic                                   
        1  teaspoon      chopped fresh thyme leaves (or 1/2 teaspoon 
      1/4  teaspoon      salt                                            
                         Pinch -- ground white pepper                    
      1/3  cup           full-bodied chardonnay                          
        1  tablespoon    freshly squeezed lemon juice                    
        1  teaspoon      chicken base or bouillon cube (no MSG)          
                         Rosemary Potatoes                               
      1/2  pound         small red “new” potatoes, sliced into 1/8-inch- 
 thick ro
        1  tablespoon    minced fresh garlic                             
        1  teaspoon      chopped fresh oregano leaves (or 1/2 teaspoon 
        2  teaspoons     chopped fresh rosemary leaves (or 1 teaspoon 
      1/4  teaspoon      ground white pepper                             
        1  teaspoon      kosher salt                                     
        2  tablespoons   olive oil                                       
                         Grilled Garlic Chicken                          
        2  teaspoons     minced fresh garlic                             
        1  teaspoon      soy sauce                                       
      1/2  teaspoon      kosher salt                                     
        2  tablespoons   olive oil                                       
        2  five-ounce    boneless/skinless chicken breasts               
                         For the Pizza                                   
        1                recipe Basic Pizza Dough                        
                         Cornmeal, semolina or flour for handling        
    1 1/2  cups          shredded mozzarella cheese                      
        2  teaspoons     chopped fresh rosemary leaves (or 1 teaspoon 
        3  teaspoons     chopped fresh oregano leaves (or 1 1/2 
 teaspoons dried) 
        4  teaspoons     chopped fresh parsley                           
 To make Garlic-Shallot Butter with Lemon:
 1.	Melt 1 tablespoon butter in a nonstick saucepan over medium- high
 heat. Add shallot, garlic and thyme.  Cook, stirring until mixture is 
 light brown, 7 to 8 minutes.
 2.	Add salt, pepper, wine, lemon juice and chicken base. Cook until 
 the mixture is reduced to about 1/2 cup (toward the end of the 
 reduction, reduce the heat to low and stir frequently to prevent 
 3.	Remove the pan from the heat; quickly and thoroughly whisk in the
 remaining 4 tablespoons of butter.
 To make Rosemary Potatoes:
 4.	Preheat oven to 325 degrees F. Combine sliced potatoes with the 
 remainder of the ingredients; coat thoroughly. Transfer the potato 
 slices to a sheet pan; spread them out in a single layer, do not 
 overlap. Discard leftover marinade--do not pour it over the potatoes.
 5.	 Cook the potatoes in the preheated oven for approximately 45 
 minutes. Some of the slices may need to be flipped over to promote even
 browning. Remove the potatoes from the oven when they begin to brown. 
 Use a steel spatula to remove the potatoes from the sheet pan. Place 
 potatoes on paper towels at room temperature to drain off any excess 
 oil. Do not refrigerate.
 To make Grilled Garlic Chicken:
 6.	Prepare a hot grill.
 7.	Combine garlic, soy sauce, salt and olive oil. Marinate the 
 chicken breasts in the garlic oil for about 15 minutes.
 8.	Grill the chicken breasts for 5 to 7 minutes on each side 
 (discard any uncooked marinade). Remove the cooked chicken from the 
 grill and chill thoroughly. Cut into 1/2 x 3/4-inch cubes and set aside
 in the refrigerator.
 To make the pizza:
 9.	Place the pizza stone in the center of the oven and preheat to 
 500 degrees F. for one hour before cooking the pizza.
 10.	Use a large spoon to spread 2 tablespoons of Garlic-Shallot 
 Butter over the surface of the prepared pizza dough, within the rim. 
 Cover the butter with half the mozzarella. Distribute half the grilled 
 garlic chicken evenly over the cheese.
 11.	 Sprinkle half the rosemary and oregano over the chicken. Place 
 the rosemary potatoes over the other toppings, spaced about 1 inch 
 12.	Transfer the pizza to the oven; bake until the crust is crisp and
 golden and the cheese at the center is bubbly, 8 to 10 minutes. When 
 cooked, carefully remove the pizza from the oven. Sprinkle half the 
 parsley over the hot potato topping. Slice and serve
 13.	 Repeat with remaining ingredients for a second pizza. (The 2 
 pizzas may be prepared simultaneously if you are careful in placing the
 pizzas at opposite corners of your pizza stone
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 NOTES : Makes 2 9-inch pizza