Rating: 3 stars
1 Ratings
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A creation of my own out of the abundance of pumpkins I acquired after my neighbors found out I like to make my own pumpkin puree. I recommend using the Pizza Crust I recipe from Allrecipes.com for the crust. If you use canned pumpkin, make sure it is unsalted, unsweetened. I also prefer using dark meat chicken as it does not dry out in second cooking. Serve with wheat ale or light IPA beer.

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Recipe Summary

cook:
17 mins
additional:
5 mins
total:
37 mins
prep:
15 mins
Servings:
6
Yield:
1 12-inch pizza
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Spread pizza dough onto a pizza stone or baking sheet.

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  • Bake in the preheated oven until just baked enough to hold together, about 8 minutes.

  • Mix chicken, pumpkin, onion, garlic, salt, and pepper together in a bowl. Coat pizza crust with olive oil and add chicken mixture in 1 even layer. Top pizza with mozzarella cheese.

  • Bake in the oven until crust is browned and cheese is melted, 9 to 11 minutes. Remove from oven and allow to rest for 5 minutes before slicing.

Nutrition Facts

337 calories; protein 26.8g; carbohydrates 28.9g; fat 12.1g; cholesterol 59.1mg; sodium 703.9mg. Full Nutrition
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