Featured in the August 2010 Newsletter
Recommended Pairing: Fume Blanc, Meritage, Nebbiolo
8 ounces pizza dough*
½ cup alfredo sauce
¾ cup shredded chicken confit**
½ cup mozzarella, shredded
4-6 purple potatoes, boiled and sliced
2 sprigs rosemary, chopped
2 sprigs parsley, chopped
2 sprigs thyme, chopped
Preheat oven to 450°F. Using a bit of flour, roll dough out until it is approximately 11″ in diameter. Evenly spread the alfredo sauce out over the dough, then the chicken and finally the cheese. Lay sliced potatoes atop the pizza and sprinkle with the chopped herbs.
Bake on a pizza stone or cookie sheet for about 14 minutes or until the dough is baked to your desired crispiness.
* Found at specialty grocery stores, or you can make your own.
** Confit is a cooking process where meat is preserved in salt and then slowly cooked in its own fat. Substitute with shredded chicken if desired.
*** Find them at farmers’ markets, specialty grocery stores or Trader Joe’s.