Melt 1 tb butter in a nonstick saucepan over medium-high heat. Add
shallot, garlic, and thyme. Cook, stirring until mixture is light
brown, 7 to 8 minutes.
Add salt, pepper, wine, lemon juice, and chicken base. Cook until the
mixture is reduced to about 1/2 cup (toward the end of the reduction,
reduce the heat to low and stir frequently to prevent scorching).
Remove the pan from the heat; quickly and thoroughly whisk in the
remaining 4 tb butter.
Rosemary Potatoes:
Preheat oven to 325 F. Combine sliced potatoes with the remainder of
the ingredients; coat thoroughly. Transfer the potato slices to a
sheet pan; spread them out in a single layer, do not overlap. Discard
leftover marinade--do not pour it over the potatoes.
Cook the potatoes in the preheated oven for approximately 45 minutes.
Some of the slices may need to be flipped over to promote even
browning. Remove the potatoes from the oven when they begin to brown.
Use a steel spatula to remove the potatoes from the sheet pan. Place
potatoes on paper towels at room temperature to drain off any excess
oil. Do not refrigerate.
Grilled Garlic Chicken:
Prepare a hot grill.
Combine garlic, soy sauce, salt, and olive oil. Marinate the chicken
breasts in the garlic oil for about 15 minutes.
Grill the chicken breasts for 5 to 7 minutes on each side (discard
any uncooked marinade). Remove the cooked chicken from the grill and
chill thoroughly. Cut into 1/2 x 3/4" cubes and set aside in the
refrigerator.
Pizza:
Place the pizza stone in the center of the oven and preheat to 500 F
for 1 hour before cooking the pizza.
Use a large spoon to spread 2 tb of Garlic-Shallot Butter over the
surface of the prepared pizza dough, within the rim. Cover the butter
with half the mozzarella. Distribute half the grilled garlic chicken
evenly over the cheese.
Sprinkle half the rosemary and oregano over the chicken. Place the
rosemary potatoes over the other toppings, spaced about 1" apart.
Transfer the pizza to the oven; bake until the crust is crisp and
golden and the cheese at the center is bubbly, 8 to 10 minutes. When
cooked, carefully remove the pizza from the oven. Sprinkle half the
parsley over the hot potato topping. Slice and serve
Repeat with remaining ingredients for a 2nd pizza. (The 2 pizzas may
be prepared simultaneously if you are careful in placing the pizzas
at opposite corners of your pizza stone
