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Roasted Garlic Chicken & Potato Pizza

September 4, 2009
I was inspired to make this pizza from one of California Pizza Kitchen’s pizzas. B absolutely adores this place and every time I ask where we should go eat, CPK is one of the top choices. Their food is definitely a treat and something I would have occasionally, although I prefer to make my own pizzas. I remember getting this one pizza that had garlic chicken, rosemary potatoes, and sauteed onions, all topped with mozzarella cheese. I think they took it off because I don’t see it on their menu anymore, apparently the “Cheeseburger pizza” is their newest edition. I don’t know about you, but that doesn’t even sound appealing to me. Why would you throw the ingredients in a cheeseburger on a pizza?! I tried to re-create this pizza with what I remembered from before. Lots of garlic as the sauce base, topped with lean grilled chicken, thinly sliced potatoes and onions with a sprinkle of mozzarella cheese. I know some die hard pizza fans are going to get me for this, but we aren’t big cheese fans on pizza as I think it really masks the flavors of the pizza.
I bought a pre-made whole wheat pizza crust from Whole Foods, because who has the time to roll out dough from scratch? I know it’s not that hard, but I hate getting the kitchen really dirty, when I can buy a perfectly nice pizza crust. The pizza turned out better than I had imagined it, and a lot healthier too! I probably cut half the amount of fat in the original pizza, yet this pizza left me feeling satisfied. The pizza wasn’t greasy like some other pizzas and served as great leftovers for the next day!
Roasted Garlic Chicken & Potato Pizza
Serves 4
  • 1 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 3 ounces grated mozzarella cheese
  • 4 potatoes, sliced into thin wedges, boiled
  • 1/2 red pepper, cut into strips
  • salt to taste
  • freshly ground black pepper
  • 2 pieces of cooked chicken breasts, grilled and diced
  • 1/2 onion, sliced

Roasted Garlic Vinaigrette

  • 1 bulb of garlic, minced
  • 1 tablespoons Dijon mustard
  • 1 tablespoons red wine vinegar
  • salt to taste
  • freshly ground black pepper
  • 1 tablespoons extra virgin olive oil
  • 2 tablespoons chicken stock
  • 1 tablespoon minced shallots
  • 1 teaspoon dried oregano or chopped, fresh herbs


1. Heat the oven to 450°F. Cut the potatoes into slices and boil in hot water until tender; drain.

2. Salt and pepper chicken breasts and cook on high heat over a grill until chicken is cooked through, 5-6 minutes on each side

3. Combine all the ingredients in the garlic vinaigrette and set aside

4. Spread the garlic vinaigrette over the pizza crust. Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Spray a skillet with cooking spray and place over medium -high heat. Sauté the peppers, onion and potatoes for 5 minutes. Place the vegetables on top of the cheese then the diced chicken.

5. Bake until nicely browned and crispy, about 15 minutes. Cut the pizza into 8 slices.

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