Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza

Name: Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Pizza
Ingredients: 8-12 chicken tenders (about 1 pound); 1/4 C plus 4 teaspoons olive oil, divided; 1 T chopped fresh rosemary; 1 clove garlic, minced; 1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half); 4 baby new potatoes, thinly sliced; 2 medium sweet onions, thinly sliced; 2 T balsamic vinegar; 1/2 t salt, divided; 1/4 t fresh ground pepper; 1/4 C grated parmesan cheese; 1/2 C grated fresh mozzarella cheese

Recipe and photo courtesy of The National Chicken Council.

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

8-12 Chicken Tenders (about 1 pound)
1/4 cup + 4 tsp Olive Oil, divided
1 tbsp Chopped Fresh Rosemary
1 Clove Garlic, minced
1 lb Prepared Uncooked Pizza Dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half)
4 Baby New Potatoes, thinly sliced
2 medium Sweet Onions, thinly sliced
2 tbsp Balsamic Vinegar
1/2 tsp Salt, divided
1/4 tsp Fresh Ground Pepper
1/4 cup Grated Parmesan Cheese
1/2 cup Grated Fresh Mozzarella Cheese

Directions:

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