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1
To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
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2
Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
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3
Add the salt and pepper, the stock and lemon juice.
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4
Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
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5
Remove the pan from the heat.
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6
Quickly whisk in the remaining butter.
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7
Set aside.
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8
To make the potatoes: Preheat the oven to 325u00b0F.
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9
Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
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10
Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
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11
Discard the leftover marinade- do not pour over the potatoes.
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12
Bake the potatoes for about 45 minutes.
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13
Some of the slices may need to be flipped over to promote even browning.
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14
Remove the potatoes from the oven when they begin to brown.
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15
Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
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16
Do not refrigerate.
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17
To make the chicken: Combine the garlic, soy, salt and olive oil.
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18
Marinate the chicken in this mixture for about 15 minutes.
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19
Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
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20
Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
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21
To make the pizza: Preheat the oven to 500u00b0F If using a pizza stone or tiles put them in the oven now.
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22
Spread 2 tablespoons of the garlic shallot butter over the surface.
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23
Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
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24
Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
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25
When done, sprinkle the parsley over top, slice and serve.
