Serves 10 to 12

This dish solves several problems: One: some low-carb people are unable to exist on nothing but pizza, and demand some protein after the pies. Two: It’s hard to estimate exactly how much of each topping to have on hand; I’m always left with lots of toppings leftover (they do make great omelets and fritattas, too). Here’s a delicious way to use them up on the day of your pizza event (all except the cheese).

Let the revels begin!


** First, cook all of your planned pizzas. Wasn’t that fun? What’s next?

Have on hand some of the best-loved, classic pizza toppings, in quantities that please you. Such as:

Artichoke hearts, quartered

Pitted black olives, quartered

Caramelized garlic (or minced, raw garlic mixed with olive oil)

Minced and sauteed leeks, onions, or fennel

Slivered salami, coppa, or prosciutto (or crumbled and cooked sausage)

Minced Meyer lemon zest (optional, but I always do)

Thick tomato sauce or sliced tomatoes (kudos if you’ve oven-roasted your own tomatoes)

Red or yellow cherry tomatoes, quartered

Fresh thyme and/or rosemary sprigs

Fresh basil leaves and/or other fresh, soft herbs

** Now, place 10 to 12 free-range boneless, skinless chicken thighs (patted dry) in a large, two-handled Lodge cast iron skillet. Season well with salt and pepper, drizzle with a little olive oil, and add all the remaining pizza toppings (except the cheese and the basil leaves). Toss to blend evenly, and spread into an even layer. Roast in the wood oven at just-past pizza temperature for 8 to 10 minutes, rotating the pan occasionally, until the chicken is firm to the touch. Scatter with the fresh, soft herbs. Serve.