Kentucky pizza is called a Pollotate. This pizza is a chicken and potato pizza. You brush the crust with a rosemary-garlic olive oil, add chicken breast, red onions, roasted potatoes and lots of asiago and mozzarella. Sound like a Sunday dinner? The night before I put 1 teaspoon of rosemary and a garlic clove in a 1/2 cup of olive oil. I also bought some bone in chicken breast and baked that the night before. I did the roasted potatoes the evening I made the pizza. I have a simple recipe for roasted potatoes that I will post for you. I used the recipe for New York Style pizza dough. Personally, I didn’t love this one. I think I like a good, old cheese pizza. I know, boring. However, it was well received by all the meat eaters and they would like me to make it again.
I made a version of the Louisiana pizza. (I will have to come back to this one to do it with the proper ingredients.) The only thing I did Louisiana was make a double crust pizza. Again, I used the New York Style pizza dough. Next time I make it I will prebake the bottom crust for 5 minutes before adding the toppings. On the bottom crust I put red onions, red pepper, fresh basil, and crushed tomatoes. In the crushed tomatoes I added some salt, crushed red pepper, fresh basil, oregano and a clove of garlic. Then I topped that with the second crust. On top of the second crust I put mozzarella and parmigiano. I make the crusts the night before so all I have to do on Friday is add the toppings. This pizza was a huge hit with the whole crew. A definite keeper!
We are really enjoying our Friday nights as a family. Martin lives in his own place and he is always here on Fridays. I love having all of us here under the same roof enjoying a great meal. Mangiamo!