Rosemary Chicken & Roasted Potato Pizzetta

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 12 (8-ounce) Boneless, skinless chicken breasts
  • 3/4 Cup olive oil
  • 1/4 Cup chopped fresh rosemary
  • 1/4 Cup salt
  • 1 Tablespoon pepper
  • 8 Ounces butter
  • 3 Pounds thinly sliced yellow onions
  • 24 Rounds (6-ounce) pizza dough
  • 3 Pounds shredded mozzarella cheese
  • 1 Pound, 8 ounces caramelized onions
  • 3 Pounds refrigerated, prepared skin-on slices
  • 1 Pound, 8 ounces crumbled goat cheese
  • 8 Ounces chopped fresh rosemary
  • As needed olive oil
  • 2 Cups finely chopped fresh Italian parsley

Fresh potato alternative: Sliced red potatoes (1/8-inch thick) can be used in place of prepared potatoes. Arrange sliced potatoes in single layer on sheet pan. Brush with olive oil; season with salt and pepper. Bake at 350 F for 5 minutes or until tender


1. Brush chicken with olive oil; season with rosemary, salt and pepper. Grill both sides of chicken until done; cool. Cut into 1/4-inch thick slickes. Cover; chill until service.

2. In small rondo, melt butter over medium heat. Saute onions 10 minutes or until dark golden brown. Remove from heat. Cover; chill until service.

3. For each serving, to order: roll or toss dough round into 9-inch circles. Spread 2 ounces mozzarella on dough, to within 1/2-inch of edge. Layer with 1 ounce caramelized onions, 2 ounces chicken, 2 ounces potatoes, 1 ounce goat cheese and 1 tablespoon rosemary. Brush edge of dough with olive oil. Bake pizzetta at 500 F for 8 to 10 minutes or until edge of crust is golden brown and cheese is melted. Garnish with parsley. cut into 4 wedges.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.