Pesto Potato and Chicken Pizza: Triangle of Sadness

Hello and Welcome to Pizza and a Movie! Today’s Pizza is an easy winner and it’s a pan pizza which makes the assembly a little easier too. The combination of pesto and potato is one of my favorites; add chicken to the mix and we have a hearty pan pizza that is sure to please. This is a great pizza for using any leftover roast chicken you might have to use up. But I took the meal prep approach, with this pizza being the first use of the meal prep items. Roasted chicken thighs and potato slices are simple and great to have as the week goes on. So let’s get to it!

Prep

Preheat the oven to 375 degrees F. Use two separate sheet pans; one for the chicken and one for the potato slices. Simply lay the chicken thighs on the sheet tray and season with kosher salt and black pepper. Use a mandoline slicer to slice the potato into 1/8-inch slices. Toss the potato slices in olive oil and season with kosher salt and black pepper. Spread the potatoes in a single layer on the sheet tray. Bake the chicken for about 20 minutes, until the internal temperature reaches 170 degrees F. Bake the potatoes until they turn golden, about 15 minutes. When you pull out the chicken and the potatoes, turn the oven up to 400 degrees F.

Assembly

We will use two chicken thighs for the pizza. Slice the chicken thighs into strips. Otherwise we have low-moisture mozzarella cheese and pesto. I am using store-bought fresh pesto.

Spread a light layer of olive oil on a small (quarter) sheet tray and roll or stretch your prepared pizza dough to fit the pan.

Spread about 1/4 cup of pesto on the dough, leaving a 1/2-inch border. Be careful not to add too much pesto or else the pizza will get very wet. Next layer is mozzarella cheese; use about 3/4 of your cheese. The third layer will be the roasted potato slices. Evenly place the roasted potato slices on top of the cheese, it’s ok if they overlap.

Next we add a little more cheese, use the remaining 1/4 of the mozzarella cheese. Then top with the chicken strips. You can dollop on a little more pesto if you like. I opted to sprinkle on a little red pepper flakes before the Pesto Potato and Chicken Pizza goes into the oven.

Place the pizza in the oven and bake for about 20 minutes, until the crust is puffed and golden, the cheese is melted and the pizza is risen in the center. Pull the pizza from the oven and let it sit for a couple minutes, before using a spatula to ease the pizza out onto a wire rack. Once it’s on the wire rack, lift the pizza to ensure the bottom is golden. If it’s not, you can slide the pizza back into the pan and bake it a little longer.

Pesto Potato and Chicken Pizza

Let the pizza sit a for a few to several more minutes. It will firm up a little and make it easier to cut without all the toppings sliding off. This pie is heavy with toppings, which is why I did it in a pan, but you don’t want the bottom crust to basically disintegrate when you cut it. So be somewhat reserved with the toppings. Usually we end up having pizza leftovers, but not this one! This pie is such a great combination, with richness and fresh herby basil flavor!

Movie Night: Triangle of Sadness

We have our fork-and-knife Pesto Potato and Chicken Pizza ready, so let’s get to the movie! (as an aside, the thumbnail of the trailer below is not optimal for featuring this movie on a food blog, but I think it’s one of the best, most hilarious trailer thumbnails I have seen!) I don’t know if two movies constitutes a trend, and there may be more I am unaware of at the moment, but the underlying theme of this movie is reminiscent of The Menu, which I recommended here some weeks ago. This film satirizes the super wealthy. Much like in The Menu, this film explores the disparity between the wealthy and the working class. The similarities don’t end there necessarily, but this film does take on a whole other level of mayhem.

I quite enjoy watching movies I don’t know much about so that the story can be revealed. So I won’t spoil any of it here, but I will say that the yacht goes through a storm and if you’ve been on a boat in stormy seas, this part of act two is almost difficult to watch because it’s so well done. While I didn’t feel seasick while watching it, it brought back strong, visceral feelings from my own experience on a ferry in the Gulf of Alaska during a winter storm. Which is to say, it wasn’t pleasant. That said, I was incredibly impressed by the film making that went into creating this portion of the film.

Triangle of Sadness is available to stream on Hulu with a subscription and to rent on Vudu, Apple TV, Google Play, Amazon Prime, Redbox and YouTube.

Thank you so much for joining me today for Pizza and a Movie! If you want to try a different pesto pizza, check out Pesto Pizza with Jamón Ibérico. Have a great weekend! Take care and be well, xo Kelly

Key Equipment

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Pesto Potato and Chicken Pizza

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 30 Minutes – Cooking Time: 20 Minutes – Total Time: ~1 Hour

Pesto Potato and Chicken Pizza is a combination made in heaven. A hearty pan pizza, the prep provides an opportunity for meal prep this week!

Ingredients

• 1 lb. Chicken Thighs or Breasts
• 1-2 Yukon Gold Potatoes, Sliced 1/8-inch thick on a mandoline slicer
• Olive Oil
• Kosher Salt and Black Pepper
• Pesto Potato and Chicken Pizza
• 1 Prepared Pizza Dough
• Olive Oil (for greasing the pan)
• 1/4 cup Pesto
• 8 oz. Low Moisture Mozzarella Cheese, grated
• Roasted Potato Slices
• 1-2 Roasted Chicken Thighs (or Breasts), sliced into strips
• Red Pepper Flakes, optional

Instructions

Chicken and Potato Meal Prep

1

Preheat the oven to 375 degrees F. Use two separate sheet pans; one for the chicken and one for the potato slices. Simply lay the chicken thighs on the sheet tray and season with kosher salt and black pepper.

2

Toss the potato slices in olive oil and season with kosher salt and black pepper. Spread the potatoes in a single layer on the sheet tray.

3

Bake the chicken for about 20 minutes, until the internal temperature reaches 170 degrees F. Bake the potatoes until they turn golden, about 15 minutes. When you pull out the chicken and the potatoes, turn the oven up to 400 degrees F.

Pesto Potato and Chicken Pizza

4

Spread a light layer of olive oil on a small (quarter) sheet tray and roll or stretch your prepared pizza dough to fit the pan.

5

Spread about 1/4 cup of pesto on the dough, leaving a 1/2-inch border. Be careful not to add too much pesto or else the pizza will get very wet. Next layer is mozzarella cheese; use about 3/4 of your cheese. The third layer will be the roasted potato slices. Evenly place the roasted potato slices on top of the cheese, it's ok if they overlap.

6

Spread the remaining 1/4 of the mozzarella cheese. Then top with the chicken strips. You can dollop on a little more pesto. Top with a sprinkling of red pepper flakes.

7

Place the pizza in the oven and bake for about 20 minutes, until the crust is puffed and golden, the cheese is melted and the pizza is risen in the center. Pull the pizza from the oven and let it sit for a couple minutes, before using a spatula to ease the pizza out onto a wire rack. Once it's on the wire rack, lift the pizza to ensure the bottom is golden. If it's not, you can slide the pizza back into the pan and bake it a little longer.

8

Let the pizza sit a for a few to several more minutes. It will firm up a little and make it easier to cut without all the toppings sliding off.

Notes

Store the remaining chicken and potatoes to add to meals throughout the following days/week.

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