2 T. vegetable oil
1 whole boneless, skinless chicken breast
1.5 T fresh parsley, chopped
juice of 1/2 a lemon
6 large red potatoes
1 tsp. rosemary
1/2 tsp. salt
1/2 tsp. pepper
1 18 oz. dough ball
1 small Bermuda onion, sliced
1.5 c. cheddar cheese, shredded
3/4 c. mozzarella cheese, shredded
2 T. butter
1/4 c. shallots, finely chopped
1/4 c. red onions, finely chopped
1 qt. heavy cream
8 c. cheddar cheese, grated
3 T. fresh rosemary
1 tsp. pepper
For the pizza, preheat the oven to 400F. Heat the oil in a small saute pan over medium heat. Add the chicken and saute on both sides until half-cooked. Add 1/2 T. of the garlic, plus the parsley and the lemon juice. Remove the chicken when slightly undercooked, place on a cutting board. Cut into 1/4" strips. Set aside.
Cut the potatoes into wedges and boil until al dente. Drain, cool and toss with rosemary, remaining garlic, salt and pepper. Roast in the oven until golden.
Stretch or roll the dough to form a 12" by 15" crust. Top with the potatoes, onion, chicken and cheese and bake in the oven until the pizza is golden brown.
For the sauce, in a saute pan, add the butter, shallots and onions. Saute over medium heat until aromatic. Add the cream, and cook until it starts to boil, stirring often. When the cream is boiling, add a handful of the cheese to the saute pan until the cheese has melted. Repeat until all of the cheese has been stirred into the sauce. Add the rosemary and black pepper and simmer on a low flame for about 5 minutes.