Nickel Allergy Friendly Classic Chicken Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Nickel Allergy Friendly Classic Chicken Pizza

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
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2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil

For the chicken

¾ lb boneless, skinless chicken breast (about 2 small breasts)
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp salt
¼ tsp black pepper

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp salt
¼ tsp red pepper flakes (optional)

For the pizza

1 ½ cups shredded low-moisture mozzarella cheese
¼ cup grated parmesan cheese

For serving

2 tbsp fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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