Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza

Directions:

1. 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.
2. 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.
3. Remove chicken to a plate and reserve.
4. In same pan, add 1 tablespoon olive oil over medium heat.
5. Add onions and saute for 10-15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.
6. 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.
7. Saute about 6-8 minutes, tossing occasionally, and cook until potatoes are softened and lightly browned.
8. Divide dough into four pieces.
9. Roll out so each is about 8 or 9 inches in diameter.
10. Heat grill on medium.
11. Before placing on grill, brush one side of each pizza with 1 teaspoon olive oil.
12. Place dough on grill grates or pizza stone, oil side down.
13. Grill for 3-4 minutes and then turn.
14. Top each pizza with onions, potatoes, and chicken.
15. Add mozzarella cheese and sprinkle with Parmesan.
16. Close grill and cook another 4-5 minutes or until toppings are heated through and cheese is melted.
17. Serve immediately, cutting each pizza into quarters.