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CPK Rosemary Chicken and Potato Pizza
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5 from 12 votes

CPK Rosemary Chicken and Potato Pizza (adapted from recipe on pages 19 and 20 from The California Pizza Kitchen Cookbook)

One of Susan's favorite pizzas is the Rosemary Chicken and Potato Pizza from California Pizza Kitchen. Unfortunately, this pizza has been discontinued in the restaurants. Its recipe, however, is in The California Pizza Kitchen Cookbook.
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Main Course
Cuisine: American, Italian
Servings: 12 servings
Calories: 287kcal
Author: Chula King

Ingredients

Garlic-Shallot Butter with Lemon

  • 5 Tablespoons unsalted butter
  • 1/4 cup minced shallot
  • 2 Tablespoons minced fresh garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Kosher salt
  • Pinch ground white pepper
  • 1/4 cup Chardonnay
  • 1 Tablespoon freshly squeezed lemon juice

Grilled Garlic Chicken

  • 2 teaspoons minced fresh garlic
  • 1 teaspoon soy sauce
  • 2 Tablespoons olive oil
  • 10 ounces boneless/skinless chicken breasts

Rosemary Potatoes

  • 1/2 pound small red potatoes sliced into 4mm-thick rounds (1/8-inch)
  • 1 Tablespoon minced fresh garlic
  • 1/2 teaspoon dried oregano
  • 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon Kosher salt
  • 2 Tablespoons olive oil

For the Pizza

  • 2 8.5-ounce pieces pizza dough
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons chopped fresh parsley

Instructions

Garlic-Shallot Butter with Lemon

  • Melt 1 Tablespoon butter in a small saucepan over medium-high heat. Add shallot, garlic and thyme. Cook, stirring until mixture is light brown, 5 to 7 minutes. Add salt, pepper, wine and lemon juice. Cook until the mixture is reduced to 1/2 cup, about 5 minutes. Remove the pan from the heat, quickly and thoroughly whisk in the remaining 4 Tablespoons of butter. May be prepared in advance.

Grilled Garlic Chicken

  • Combine garlic, soy sauce and olive oil in a small bowl. Place chicken breasts in a 1-quart ziploc bag. Pour in marinade ensuring that the chicken is well coated. Seal bag. Let stand for 15 to 20 minutes.
  • Cook chicken on a hot grill (5 to 7 minutes on each side) or panini press heated to 420° F (3 to 4 minutes) or until chicken is fully cooked. Remove the cooked chicken to cool. Cut into 1/2-inch cubes. Refrigerate until ready to use.

Rosemary Potatoes

  • Preheat oven to 325° F. Combine sliced potatoes with the remainder of the ingredients; coat thoroughly. Transfer the potato slices to a baking sheet lined with non-stick aluminum foil; spread in a single layer (do not overlap). Discard leftover marinade - do not pour it over the potatoes.
  • Cook the potatoes in the preheated oven for approximately 40 to 45 minutes. Half way through, turn the potatoes to ensure even browning. Remove from oven when the potatoes begin to brown slightly. Using a steel spatula, remove the potatoes form the baking sheet. Place on paper towels at room temperature to drain off any excess oil. Do not refrigerate.

For the Pizza

  • Place pizza stone in the center of the oven and preheat to 450° F for one hour before cooking the pizza.
  • Prepare and shape the dough on a piece of reusable parchment. Spread 2 Tablespoons of the Garlic-Shallot butter over the surface of the prepared pizza dough. Cover the butter with half of the mozzarella. Distribute half of the grilled garlic chicken evenly over the cheese.
  • Sprinkle half of the rosemary and oregano over the chicken. Place the rosemary potatoes over the other toppings, spaced about 1-inch apart. Top with additional mozzarella cheese.
  • Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 10 to 11 minutes. When cooked, carefully remove the pizza from the oven. Sprinkle half of the remaining rosemary and half the parsley over the hot potato topping. Slice and serve. Repeat with remaining ingredients for a second pizza. Yield: 2 12-inch pizzas.

Nutrition

Calories: 287kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 613mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 3.1mg | Calcium: 109mg | Iron: 1.6mg