Rosemary Chicken Potato and Onion Grilled Pizza

Ingredients:

• 8-12 chicken tenders (about 1 pound)
• 1/4 cup plus 4 teaspoons olive oil, divided
• 1 tablespoon 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 tablespoons balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground pepper
• 1/4 cup grated Parmesan cheese
• 1/2 cup grated fresh mozzarella cheese

Cooking 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, 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.