AMBA’s October Recipe: Kickin’ Chicken Pumpkin Pizza

by INRTA | October 1, 2024

Pepperoni, sausage, or other unhealthy toppings on pizza? That’s so last season! AMBA’s October recipe puts a fresh, delicious, healthy spin on homemade pizza. This recipe swaps traditional marinara sauce for pureed pumpkin. It is topped with chicken, peppers, and creamy part-skim mozzarella. You can also use other healthy toppings in a fun, family-friendly way, like sweet potato instead of pumpkin, or make it meatless with chickpeas or mushrooms instead of chicken.

You can make this recipe gluten-free using a cauliflower pizza crust instead of whole wheat.

Ingredients

• 2 prebaked 12-inch thin whole wheat pizza crusts
• 1-1/2 cups cubed cooked chicken
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1 tablespoon olive oil
• 3/4 cup canned pumpkin
• 2 chipotle peppers in adobo sauce, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mild chunky salsa
• 1/4 cup thinly sliced red onion

DIRECTIONS

1. Preheat oven to 425°. Place crusts on ungreased baking sheets; brush with oil.
2. Combine pumpkin, minced chipotle peppers, salt, and pepper; spread over crusts.
3. Combine chicken and salsa and spoon over the pumpkin layer.
4. Top with cheese and red onion.
5. Bake until edges are lightly browned and cheese is melted, 12-15 minutes.
6. Let stand for 5 minutes before cutting. If desired, sprinkle with cilantro.
7. Serve and enjoy!

 

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