Chicken and Pumpkin Pizza
"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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Ingredients37 m servings 336 cals
Original recipe yields 6 servings (1 12-inch pizza)
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 336 calories; 12.1 g fat; 28.9 g carbohydrates; 26.8 g protein; 59 mg cholesterol; 704 mg sodium. Full nutrition
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