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 NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." -Yogi Berra, Baseball great
I love French Onion Soup and one of my chef friends makes the world's best. He starts with caramelized onions and adds his amazing veal stock. The soup is lean, full of onions (which are great for you) and topped with melted Swiss cheese (which is great for your soul). This recipe was created to capture those flavors but in a pizza.
Servings: 2 | Serving size: 1 pizza
Cooking Time: 90 Minutes
While the pizza dough is proofing place a large skillet over medium-high heat.
Spray lightly with olive oil and add the onions. Cook, stirring frequently, until the onions begin to brown. Adjust the heat so that the onions won't burn but caramelize well.
When the onions are well browned add the chicken stock, salt and pepper. Reduce the heat to medium-low and simmer until all of the liquid has evaporated. Turn the heat off.
Place a pizza stone or a cookie sheet in the oven and preheat to 500°F.
When the pizza dough is finished make two small pizza crusts about 10 inches in diameter.
Evenly spread half of the caramelized onions over each pizza crust. Top each pizza with half of the cheese and place the pizza in the oven. Cook for about 5 minutes. Turn the pizza around 180° and cook for another 5 - 8 minutes until the crust is cooked and the cheese melted.
Serving size: 1 pizza
|Calories 369||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 10g||38%|
|Vitamin A 2%||Vitamin C 55%|
|Calcium 65%||Iron 12%|
|Vitamin K 2 mcg||Potassium 890 mg|
|Magnesium 88 mg|