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Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza Recipe

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Filed Under: AppetizersEntrées

Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza Recipe


  • 1 lb. FreeBird chicken tenders or boneless, skinless breast
    1/3 cup olive oil, divided
    1 Tbsp. 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 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


  1. Slice chicken into 1/4-inch pieces. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large sauté pan, heat 2 tablespoon olive oil over medium high heat. Add chicken to pan and sauté 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 Tbsp. olive oil over medium heat. Add onions and sauté for 10-15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.

    In a nonstick sauté pan placed over medium low flame, heat 1 Tbsp. olive oil. Add potatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sauté 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, 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.

    recipe source: National Chicken Council

Number of servings (yield): 4