Skip to main content New<> this month
Get the Allrecipes magazine

Chicken and Pumpkin Pizza

Rated as 3 out of 5 Stars

"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 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."
Added to shopping list. Go to shopping list.


37 m servings 336
Original recipe yields 6 servings (1 12-inch pizza)


{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C). Spread pizza dough onto a pizza stone or baking sheet.
  2. Bake in the preheated oven until just baked enough to hold together, about 8 minutes.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 336 calories; 12.1 28.9 26.8 59 704 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I must admit the only reason I made this pizza is because the unusual ingredient of pumpkin intrigued me...and I wanted lunch. I like pumpkin, so I knew it wouldn't be something that just totall...