Potatoes with Lemon Chicken Pizza

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YIELD: 6 SERVINGS

1 oz. oil
1 whole, boneless, skinless chicken breast
1 1/2 Tbsps. fresh garlic, chopped, divided
1 Tbsp. fresh parsley
1/2 lemon, juiced
6 large red potatoes
1 tsp. rosemary
1/2 tsp. salt
1/2 tsp. black pepper
1 19-oz. dough ball
1 small Bermuda onion, sliced
6 oz. Wisconsin Cheddar, shredded
3 oz. Wisconsin Mozzarella, shredded

Sauce:
1/4 cup shallots, finely chopped
1/4 cup red onion, finely chopped
2 Tbsps. butter
1 qt. heavy cream
2 lbs. cheddar cheese, grated
3 Tbsps. fresh rosemary
1 tsp. black pepper

1. For the sauce: in a sautè pan, add butter, shallots and onions. Sautè until flavor comes out.
2. Add heavy cream; cook until cream starts to boil, stir often.
3. When cream is boiling, gradually add small amounts of cheddar to saute pan, stirring until melted and smooth.
4. Add rosemary and black pepper and simmer on low flame for about 5 minutes.
5. For the pizza: Preheat oven to 400°F. Heat oil in small saute pan over medium heat. Add chicken and sautè on both sides until half cooked; add 1/2 Tbsp. of garlic, the parsley and lemon juice. Remove chicken when slightly undercooked to a cutting board. Cut into 1/4" strips.
6. Cut potatoes into wedges and boil until al dente. Drain, cool and toss with rosemary, remaining garlic, salt and pepper. Roast in oven until golden.
7. To assemble: Roll out dough ball. Top with roasted potatoes, onion, chicken and cheese sauce and bake in brick oven until golden, about 5 minutes.

Recipe and photo from the Wisconsin Milk Marketing Board.