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.



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


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

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

336.5 calories; 26.8 g protein; 28.9 g carbohydrates; 59.1 mg cholesterol; 703.9 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
Rating: 3 stars
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 totally disgusted me. But I must say the pumpkin didn't do anything for the pizza. I made it on Joseph's Oat Bran and Whole Wheat Lavash Bread as is my custom for a single serve pizza and then scaled down the ingredients. I tasted it first and then added salt on the top which it needed because of the unsalted pumpkin. Not bad and certainly a way to use up left-over Thanksgiving chicken and canned pumpkin. Read More