Rosemary Chicken & Potato Pizza

I love pizza.  Like, LOVE it.  It's pretty much a go-to meal for my husband and I -- as we eat it a few times a month.  We like the simplicity of a great crunchy crust, tomato sauce, onion and cheese....but we also love to get creative with our toppings as well.  And the Rosemary Chicken and Potato Pizza was born...

If you think that potatoes on pizza is weird then you haven't ever tried potatoes on pizza.  I, myself, once saw this strange topping on a pizza at a restaurant - hubs suggested we try it, we did, and my life was changed.  Give this topping a try - you won't be sorry.

Some tips for your crust:
1.  Don't buy the "pizza dough in a tube" -- it simply isn't good.  You can find fresh dough balls at a local pizza place or a grocery store.  Believe it or not, I buy my dough at Walmart.  It's .88 and it's amazing
2.  Crank up your oven!  Preheat your oven to 475 with a pizza stone inside.
3.  Double-bake your crust.  I always bake my crust until lightly golden brown before I add my toppings.  This prevents a soggy crust and allows the entire pizza to be crispy and the toppings to not become over done.

Rosemary Chicken and Potato Pizza 

1 ball fresh pizza dough
1 cooked chicken breast, thinly sliced
1 small potato, thinly sliced
extra virgin olive oil
1 tbsp fresh rosemary, chopped
salt and pepper
1 lb shredded mozzarella cheese
1/2 c. jarred alfredo sauce

1.  Preheat oven to 475 with a pizza stone inside.  When oven is preheated, remove pizza stone, stretch dough out on it and drizzle with olive oil.  Bake for 5-10 minutes, until lightly golden brown.
2.  Preheat a large frying pan over medium high heat.  Drizzle pan with olive oil and spread out potato slices in a single layer.  Season with salt and pepper.  Cook until browned, turning once.  Remove from pan and set aside.
3.  Remove pizza crust from oven, leaving oven on.  Top pizza with alfredo sauce, cheese, chicken breast, potatoes and rosemary.  Bake pizza for 10 minutes until cheese is melty and crust is golden brown.

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