This pizza is sooooo stubborn.
I’ve been trying to get it to show you how amazing it is but it just won’t cooperate. I’ve prepared and photographed it twice now, but it refuses to show you it’s good side. Maybe it’s shy.
I mean, it looks aight, but not quite worthy of a 2 hour drive to Toronto in heavy traffic just to get it. Which it totally is.
I first tried a pizza similar to this at Beer Bistro in Toronto. It was duck confit pizza, and it was incredible.
So incredible that I went back for it three times.
But gas prices are a little out of control and Toronto traffic is horrifying, so I decided to come up with my own version that I could make at home.
Rotisserie chicken and ready-prepared naan bread are clutch ingredients here. After caramelizing onions* and roasting potatoes to put on the pizza, I’m not messing around with homemade dough or rendering any duck meat in it’s own fat. I use the dark meat of the chicken because it doesn’t get dry while baking on the pizza. (Bonus: I can use the white meat to make a meal for my kids because they’re not touching anything with goat cheese on it!)
I used to bake this pizza in the oven but after seeing grilled pizzas popping up all over the internet this week, like this one and this one, I decided to try it on the grill. Winning! The grill creates a perfectly crispy crust. I’ll be making it this way until, oh, October or whenever the next cold front passes through.
*If you aren’t sure how to caramelize an onion, see this excellent primer.
- ½ large vidalia onion, caramelized
- 2 teaspoons olive oil, divided
- 1 heaping cup potatoes, sliced about ¼ inch thin and cut into bite-size pieces
- ½ teaspoon kosher salt
- 2 pieces of whole wheat naan bread
- thigh and leg meat from one rotisserie chicken, cut into bite-size pieces
- 2 ounces soft goat cheese, cut into ½ inch pieces or crumbled
- ½ cup grated Asiago cheese
- ½ teaspoon dried thyme (or about a teaspoon and a half fresh thyme)
- black pepper to taste
- more olive oil for drizzling
- Preheat oven to 425 degrees F.
- Heat 1 teaspoon olive oil over medium heat and begin caramelizing the onions. (See the link above for complete instructions and have patience. Proper caramelized onions take a while).
- Toss the prepared potatoes with 1 teaspoon olive oil and the kosher salt. Arrange on a baking sheet and roast until golden brown. About 10 minutes per side.
- Prepare pizzas by layering naan bread with the chicken pieces, caramelized onions and roasted potatoes. Top with goat cheese and Asiago cheese and drizzle with olive oil (about ½ to 1 teaspoons per pizza).
- Season with black pepper and dried thyme. If using fresh thyme, wait until after the pizza is cooked and then sprinkle on top.
- Preheat grill. Turn one side of the grill to low and one side to high.
- Place naan pizzas on the low side. Cook pizzas until bottom is crisp and cheese is melted. About 15 minutes.
- If using the oven, cook at 425 for 11-13 minutes or until cheese is melted.