Chicken and Potato Pizza

This pizza takes a lot of prep work, but it is garlicky, creamy and delicious.

Chicken and Potato Pizza

Servings: 4-6

Time: 1.25 hours

For the potatoes:
2 red potatoes or 1 yukon gold potato, thinly sliced
3 cloves of garlic, diced
1 T fresh rosemary, diced
1 T olive oil
salt and pepper, to taste

For the pizza:
3/4 cup ricotta cheese
1 head of roasted garlic, chopped
1/2 tsp salt
1/4 red onion, thinly sliced
1.5 cups shredded mozzarella
1.5 cups cooked chicken, diced
2 T fresh rosemary, diced
pizza dough (half a recipe of the Quick Pizza Crust)

Directions
Heat oven to 400F. Dress the sliced potatoes with the garlic, rosemary, olive oil, salt and pepper. Lay in one layer on a cookie sheet and place in the oven for 30 minutes, or until the potatoes are cooked through and crispy on the outside. To roast the garlic, chop off the top of the head and drizzle with olive oil and sprinkle with salt. Wrap in foil and place in a 400F oven for 30-45 minutes.
Increase the oven temperature to 500F. Mix the ricotta with the roasted garlic and salt. Roll out the dough with some flour. Place the dough on a lightly oiled sheet pan. Spread ricotta mixture on dough. Top with onion, chicken, rosemary and cheese. Bake for 20-30 minutes or until the cheese is bubbly on top and the bottom of the crust is lightly browned.