This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
-Dave Barry, Humorist
This is a great savory and sweet combination. The onions and sage really complement the chicken and smoked gouda.
Servings = 2 | Serving size =1 individual pizza
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Whole Wheat Pizza Dough
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|1 medium||onion (sliced)|
|6 ounces||boneless skinless chicken thighs (cut into strips)|
|1 tsp||dried sage|
|fresh ground black pepper (to taste)|
|2 ounces||grape tomatoes (halved)|
|1 1/2 ounces||smoked gouda cheese (grated)|
|1/2||Whole Wheat Pizza Dough Recipe (or choose a gluten-free pizza crust)|
Place a pizza stone or a large cookie sheet in the oven. Preheat the oven to 500°F.
Place the olive oil in a small skillet over medium heat. Add the onions and cook for about 10 minutes stirring frequently. The onions should be limp but not too brown.
Remove the onions from the pan to a bowl and add the chicken thighs. Increase the heat to medium high. Add the sage, salt and pepper. Cook for about 7 to 10 minutes.
Add the chicken thighs to the bowl with the onions and stir. Add the tomatoes and toss well.
When the oven is hot separate the dough into individual pizzas (note that the Whole Wheat Pizza Dough recipe makes 4 individual pizzas and you can freeze the leftover dough).
Divide the onion / chicken mixture evenly between the two pizzas. Pat the mixture down on top of the pizza dough and top with the smoked gouda.
Place the pizzas in the oven and bake until the crust is lightly browned and the cheese melted – about 10 minutes. Rotate the pizzas at least once to bake evenly.
Serving size = 1 individual pizza
Servings = 2
Amount Per Serving
|Calories 518||Calories from Fat 116|
|% Daily Value|
|Total Fat 12g||21%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 70g||24%|
|Dietary Fiber 8g||35%|
|Vitamin A 8%||Vitamin C 14%|
|Calcium 21%||Iron 25%|
|Vitamin K 12 mcg||Potassium 691 mg|
|Magnesium 126 mg|