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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use a gluten-free pizza dough mix or choose a gluten-free pizza crust.

 

"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

The refrigerator light goes on...

This is a great savory and sweet combination. The onions and sage really complement the chicken and smoked gouda.

Chicken Safety, Temperature of the Meat, Cleanup


It is important to be very careful when handling poultry. Use the freshest chicken  or turkey possible.  If there is any odd odor dont use it.  Rinse the thoroughly in cold water prior to preparing it. 

Only cut poultry on a plastic cutting board and wash the cutting board, your hands and knives in soapy water as soon as you are finished.  This reduces the risk of spreading the bacteria to other foods. 

Cooking thoroughly is the key to good handling of poultry.  Using a small instant thermometer to check for the right temperatures.  Whole chicken (or any poultry) should reach 180 F in the thigh or 170 F in the breast.  The recommendation is similar for pieces of cut chicken. 

Free range chickens have not been proven to be safer.  Many of the growers of free range chickens dont use antibiotics and feed their chickens carefully but there is no proof that this results in a bacteria free bird.  My experience is, however, that free range chickens taste better.



 

Chicken and Smoked Gouda Pizza



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
1/8 tsp salt
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 500F.

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.

Nutrition Facts

Serving size = 1 individual pizza

Servings = 2

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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  
Cholesterol 95mg 32%
Sodium 348mg 15%
Total Carbohydrates 70g 24%
    Dietary Fiber 8g 35%
    Sugars 10g  
Protein 33g  
Vitamin A 8% Vitamin C 14%
Calcium 21% Iron 25%
Vitamin K 12 mcg Potassium 691 mg
Magnesium 126 mg