Rosemary Chicken Potato Pizza

This delicious alternative to a classic pizza is just what you need to shake up Family Pizza Night! Your taste buds will love the combination of potatoes, garlic, and just the right amount of rosemary. Don’t forget your favorite vegetarian chicken and you’ll have a pizza the whole family will love.

Rosemary Chicken Potato Pizza  Recipe image

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Guest: Matthew Ordonez


(VEGAN)

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Ingredients:
  • 3-4 medium or large potatoes
  • 2 cups water
  • 2 Tbsp. McKay’s Chicken Style Seasoning
  • or 2 imitation chicken bouillon cubes
  • 1 cup soy curls
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1-2 garlic cloves, minced fine
  • 2 Tbsp. margarine (melted)
  • ½ tsp. dried rosemary
  • 1 tsp. dried parsley
  • salt to taste
  • Pizza dough of your choice
  • 1 Tbsp. corn meal
Directions:

Peel and slice potatoes in circles approx ⅛ inch thick. Place on a cookie sheet sprayed with non-stick cooking spray and bake in oven at 375˚ until fork goes into easily. Remove from oven and set aside.

In a mixing bowl, place 2 cups of boiling water and McKay’s Chicken seasoning or bouillon cubes. Add soy curls. Stir and let set for 30 min. then drain, squeezing out excess liquid.

Stretch pizza dough on a 14-inch pizza pan that has been sprinkled with corn meal. Spread olive oil and lemon juice on top of dough and spread with a rubber spatula. Cover with finely minced garlic. Next sprinkle soy curls that have been seasoned with the chicken seasoning. Next, layer potato slices in a circle pattern, each one overlapping the one until entire pizza is covered. Drizzle with melted margarine or olive oil. Sprinkle with rosemary and parsley and salt to taste. Bake in a 400˚ oven approx 15-20 minutes or until bottom of crust is golden.

Yields: 12 servings** I tasted something similar to this at a restaurant in Boston and I would always order it without the meat. When I moved to Knoxville the restaurant was too far away so I decided to make this at home. I chose soy curls because it absorbed the chicken flavoring that I gave it and I also liked the meat like texture. Don’t get carried away on the rosemary though, because a little goes a long way! –Brenda Walsh

(VEGETARIAN)

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Ingredients:
  • 3-4 medium or large potatoes
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1-2 garlic cloves, minced fine
  • 2 cups vegetarian chicken of your choice
  • 2 Tbsp. margarine (melted)
  • 1 ½ cups mozzarella cheese
  • ½ tsp. dried rosemary
  • 1 tsp. dried parsley
  • Pizza dough of your choice
Directions:

Peel and slice potatoes in circles approx 1/8-inch thick. Place on a cookie sheet sprayed with non-stick cooking spray. Salt to taste and bake in oven at 375˚ until fork goes into easily. Remove from oven and set aside.

Stretch pizza dough on a 14-inch pizza pan that has been sprayed with non-stick cooking spray. Spread olive oil and lemon juice on top of dough and spread with a rubber spatula. Cover with finely minced garlic and then the vegetarian chicken. Next, layer potato slices in a circle pattern, each one overlapping the one until entire pizza is covered. Drizzle with melted margarine or olive oil and then cover with mozzarella cheese. Sprinkle with rosemary and parsley. Bake in a 400˚ oven approx 15-20 minutes or until bottom of crust is golden.

Yields: 12 servings

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Join Miss Brenda each week live at 5:30 PM (eastern) on our Kids Club for Jesus Facebook page for a new cooking program. If you would like to be on "Cooking with Miss Brenda" and live in the Collegedale area–send us a message and let us know!


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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar