Quick Recipe Version (TL;DR)

Yield: 3–4 servings (one 12-inch pizza)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 lb (450 g) pizza dough
8 oz (225 g) boneless, skinless chicken breast, cut in thin strips
1 small russet or yellow potato (about 6 oz / 175 g), very thinly sliced
1 1/2 cups (6 oz / 170 g) shredded mozzarella
5 Tbsp extra-virgin olive oil, divided
3 cloves garlic, finely minced
2 tsp finely chopped fresh rosemary, divided
3/4 tsp kosher salt, plus flaky sea salt for finishing
1/2 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Do This

1. Heat oven to 425°F (220°C). Toss thin potato slices with 1 Tbsp oil, pinch salt and pepper. Roast on a parchment-lined sheet for 10–12 minutes until just tender. Increase oven to 475°F (245°C) and preheat a pizza stone or inverted baking sheet.
2. Toss chicken strips with 1 Tbsp oil, 1 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper. Sear in a hot skillet 2–3 minutes per side until mostly cooked; set aside.
3. Stir together 3 Tbsp olive oil, minced garlic, remaining rosemary, pinch salt and optional red pepper flakes to make garlic oil.
4. Stretch pizza dough into a 12-inch circle on parchment. Brush generously with garlic oil, leaving a 1/2-inch border.
5. Sprinkle half the mozzarella over the dough. Arrange roasted potato slices in overlapping circles, then scatter chicken strips on top. Finish with remaining mozzarella and a small pinch of flaky sea salt.
6. Slide pizza (on parchment) onto the hot stone or baking sheet. Bake 10–13 minutes, until crust is deep golden and cheese is bubbling and lightly browned.
7. Rest 3–5 minutes. Finish with a light drizzle of garlic oil (if any remains), extra rosemary, and a final sprinkle of flaky sea salt. Slice and serve hot.

Why You’ll Love This Recipe

It is a cozy, restaurant-style white pizza that feels special but is easy enough for a weeknight.
Thin roasted potatoes add a buttery, crispy layer that pairs beautifully with melty mozzarella.
Rosemary chicken strips make this a complete, satisfying meal on one crisp, garlicky crust.
A garlic-infused olive oil base gives big flavor with simple, everyday ingredients.

Grocery List

Produce: 1 small russet or yellow potato, 1 bulb garlic, 1 small bunch fresh rosemary
Dairy: Shredded mozzarella cheese, (optional) Parmesan for extra savoriness
Pantry: Pizza dough, extra-virgin olive oil, kosher salt, flaky sea salt, black pepper, red pepper flakes (optional), flour for dusting, parchment paper

Full Ingredients

For the Garlic-Oil Base & Dough

1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for 30 minutes
3 Tbsp extra-virgin olive oil
3 cloves garlic, finely minced
1 tsp fresh rosemary, finely chopped
1/4 tsp kosher salt
Pinch red pepper flakes (optional, for gentle heat)
Flour, for dusting the counter

For the Rosemary Chicken

8 oz (225 g) boneless, skinless chicken breast, cut into thin strips (about 1/2 inch wide)
1 Tbsp extra-virgin olive oil
1 tsp fresh rosemary, finely chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Thin Roasted Potatoes

1 small russet or yellow potato (about 6 oz / 175 g), scrubbed and unpeeled
1 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

For Topping & Finishing

1 1/2 cups (6 oz / 170 g) shredded low-moisture mozzarella cheese
1–2 Tbsp freshly grated Parmesan (optional)
1/2–1 tsp flaky sea salt, to finish (add to taste)
Extra fresh rosemary leaves, finely chopped, for garnish
Extra olive oil for drizzling (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Your Equipment

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 425°F (220°C). This first temperature is for roasting the potatoes so they are tender and starting to crisp before they go on the pizza. Line a separate baking sheet with parchment paper for the potatoes. Cut another sheet of parchment for shaping and baking the pizza itself.

While the oven heats, remove the pizza dough from the fridge (if using store-bought) and let it sit at room temperature for about 30 minutes. This makes it much easier to stretch without springing back.

Step 2: Slice and Pre-Roast the Potatoes

Scrub the potato well and pat it dry. Using a sharp knife or mandoline, slice it into very thin rounds, about 1/8 inch (3 mm) thick. Place the slices in a bowl and toss with 1 Tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper until lightly coated.

Arrange the potato slices in a single layer on the prepared parchment-lined baking sheet. Roast at 425°F (220°C) for 10–12 minutes, turning once halfway through, until the slices are just tender and starting to turn golden at the edges but not fully crisp. Remove from the oven and set aside. Increase the oven temperature to 475°F (245°C) and allow the stone or baking sheet to continue preheating.

Step 3: Season and Sear the Rosemary Chicken

While the potatoes roast, place the chicken strips in a small bowl. Add 1 Tbsp olive oil, 1 tsp chopped fresh rosemary, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss until the chicken is evenly coated. Let it sit for 5–10 minutes to absorb the flavors.

Heat a skillet over medium-high heat. When hot, add the seasoned chicken strips in a single layer. Sear for 2–3 minutes on the first side, until lightly golden, then flip and cook another 1–2 minutes. The chicken should be mostly cooked through but will finish in the oven on the pizza. Transfer to a plate and let cool slightly.

Step 4: Make the Garlic-Oil Base

In a small bowl, combine 3 Tbsp extra-virgin olive oil, the minced garlic, 1 tsp chopped fresh rosemary, 1/4 tsp kosher salt, and a pinch of red pepper flakes if you like a little heat. Stir well to blend. Taste a tiny drop and adjust with a pinch more salt if desired. This fragrant mixture will be your “sauce” and will soak into the crust as it bakes, giving deep garlic and herb flavor.

Step 5: Stretch the Dough

Lightly dust your work surface and hands with flour. Place the room-temperature pizza dough on the counter and gently press it into a flat disk. Working from the center out, stretch the dough with your fingertips, allowing it to relax as you go, until it forms a roughly 12-inch (30 cm) circle. Avoid pressing out all the air at the edges so you get a light, puffy crust.

Transfer the dough to the second sheet of parchment paper. If the dough shrinks back, let it rest for 5 minutes and stretch again. Brush the surface of the dough generously with the garlic-oil mixture, leaving a 1/2-inch (1.25 cm) border for the crust. Reserve about 1–2 teaspoons of the garlic oil for finishing, if you like.

Step 6: Assemble the Rosemary Chicken & Potato Pizza

Sprinkle about half of the shredded mozzarella evenly over the garlic-oiled dough. This first cheese layer helps anchor the toppings. Arrange the roasted potato slices in overlapping circles, covering the surface as evenly as possible. Scatter the seared rosemary chicken strips over the potatoes.

Top with the remaining mozzarella and, if using, a tablespoon or two of freshly grated Parmesan for extra savory flavor. Finish with a small pinch of flaky sea salt over the top (you will add more after baking, so go lightly now).

Step 7: Bake, Finish, and Serve

Carefully slide the pizza (still on the parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 10–13 minutes, rotating once if needed, until the crust is deep golden and crisp, the cheese is bubbling, and the chicken is fully cooked through.

Remove the pizza from the oven and let it rest for 3–5 minutes so the cheese can settle slightly. Drizzle with any remaining garlic oil or a little fresh olive oil, then sprinkle with a final pinch of flaky sea salt and some extra chopped fresh rosemary. Slice into 6–8 wedges and serve hot.

Pro Tips

Slice the potatoes very thin: Aim for 1/8 inch (3 mm) thickness so they roast through quickly and crisp at the edges without burning.
Use very hot oven and preheated stone: A fully preheated stone or baking sheet at 475°F (245°C) is key to a crisp, well-browned crust.
Do not overload with toppings: Keep the chicken and potatoes in a single, fairly even layer so the crust can bake and stay crisp.
Room-temperature dough stretches better: Cold dough will fight you; give it at least 30 minutes on the counter before shaping.
Add sea salt at the end: A final sprinkle of flaky sea salt right before serving gives great crunch and bright pops of flavor.

Variations

Lemon-Herb Version: Add 1 tsp lemon zest to the garlic oil and finish the baked pizza with a squeeze of fresh lemon juice for a bright, fresh twist.
Cheesy Upgrade: Swap 1/2 cup of the mozzarella for provolone or fontina, or add a few dollops of ricotta for a creamier, richer topping.
Prosciutto & Arugula: After baking, top the hot pizza with a handful of baby arugula and a few ribbons of prosciutto. Drizzle with a little olive oil and serve.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or in a skillet over medium heat with a lid for 5–7 minutes, until the crust is crisp and the cheese is hot and melty. For make-ahead prep, you can roast the potatoes and cook the rosemary chicken up to 1 day in advance; store them separately in the fridge. The garlic oil can also be made a day ahead. When ready to bake, stretch the dough, assemble, and bake as directed.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza): about 525 calories, 35 g protein, 44 g carbohydrates, 23 g fat, 8 g saturated fat, 3 g fiber, and 950 mg sodium. These numbers are estimates and will vary based on specific ingredients and brands you use.

Rosemary Chicken and Potato Bake with Mozzarella