Rosemary Chicken and Roasted Potato Pizzetta

Rosemary Chicken and Roasted Potato Pizzetta

2 tablespoons butter
1 cup thinly sliced yellow onion
4 small prepared pizza crusts – (8-inch)
2 cups shredded mozzarella cheese – (8 ounces)
6 ounces grilled chicken breast strips
2 cups frozen sliced potatoes – plain or waffle cut, thawed
1 cup crumbled goat cheese – (4 ounces)
1/4 cup chopped fresh rosemary
2 tablespoons olive oil
chopped fresh parsley – optional

Heat oven to 450 degrees F. In large skillet, heat butter over medium-low heat until melted. Add onion; cook 10 to 12 minutes or until soft and golden brown, stirring occasionally; remove from heat. Arrange pizza crusts on 2 baking sheets. Top each with 1/4 of the cheese, chicken, caramelized onions, potatoes, goat cheese and rosemary. Lightly brush edges of crusts with olive oil. Bake for 10 minutes or until cheese is melted. Sprinkle with parsley, if desired. Cut each pizzetta into 4 wedges.