Bread & Pizza/ Chicken

Chicken and Pumpkin Pizza

Over the summer, my friend Dave of Our Inspired Life and I created a pizza series.  I was rummaging through some photographs when I saw all the various shots from that series.  The craving for pizza got out of control.  I sent Dave a message saying we should do another pizza sometime.  Lucky for me, he was planning on firing up the oven the very next evening.  Instantly, I had plans.

With fall in the air, I wanted to make an autumn tasting pizza. Pumpkin is all the rage this time of the year, so why not a pumpkin pizza?  Stay with me folks, pumpkin gone savory, so get visions of pies and spiced-lattes out of your mind.I was at my favorite diner when the idea of pumpkin came to me.  I consulted my chef-friend Barney on what protein he thought would go best with savory pumpkin.  My default is always pork. It was his suggestion to use chicken thighs, so that is his genius, not mine. Herb-spiced chicken thighs, savory-spiced pumpkin, red peppers, kale, and feta cheese.  Yes, this was the vision.

Now the following list looks horrifically long.  But I promise, it really isn’t that hard.  Your spice cabinet, some measuring spoons, and you’re off.

 

Chicken and Pumpkin Pizza

Author: Michelle De La Cerda
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Ingredients

Chicken

  • 4 chicken thighs; boneless/skinless
  • Extra virgin olive oil
  • 1/4 tsp . granulated garlic
  • 1/4 tsp . dried thyme
  • ? tsp. cinnamon
  • ? tsp. coriander
  • 1/2 tsp . cumin
  • 1/4 tsp . black pepper
  • 1/4 tsp . salt
  • 1/2 tsp . oregano
  • 1/4 tsp . chili powder

Pumpkin Sauce

  • 1-15 oz . can pure pumpkin puree (not pumpkin pie filling)
  • 1/4 tsp . dried ground sage
  • 1/4 tsp . thyme
  • ? tsp. sugar
  • 2 tbsp . chicken broth
  • 1/2 tsp . cumin
  • Pinch of cinnamon
  • 2 gloves garlic; minced/grated
  • Salt and pepper to taste

Dough and Toppings

  • Pizza dough
  • Kale; torn into pieces
  • 1 red bell pepper; thinly sliced
  • Feta cheese

Instructions

  1. Mix all the herbs and spices together for the chicken.
  2. Rub the mixture into both sides of the chicken thighs.
  3. On medium high heat, add olive oil to a skillet.
  4. Once the skillet is hot, sear each chicken thigh.
  5. Cook on each side for about 2 minutes.
  6. Remove and allow to rest on a cutting board.
  7. Meanwhile, add the pumpkin sauce ingredients to a saucepan.
  8. Mix well over a medium heat.
  9. Warm through and set aside.
  10. Tear the kale, slice the bell pepper, and crumble the cheese.
  11. Once the chicken has rested, slice it into strips.
  12. It might still be a bit pink on the inside; that is ok, it will finish cooking in the oven.
  13. Roll out the dough ball to the desired thinness.
  14. Using a pastry brush, brush the edges or crust of the dough with olive oil.
  15. Take two hearty kitchen tablespoons of pumpkin sauce and spread around the dough, stopping at the olive oil border.
  16. Evenly spread a handful of chicken over the sauce.
  17. Add the torn kale, red peppers, and top with a healthy dose of feta cheese.

Outdoor Pizza Oven

  1. Place the pizza in the oven, towards the back, it will cook in about 2 minutes, but watch it, and move it half way through closer to the front of the oven.

Indoor Oven with Pizza Stone

  1. Preheat the oven to 400° and allow the stone to preheat for at least 10 minutes.
  2. Assemble the pizza and slide it onto the stone in the oven.
  3. Bake for 10-15 minutes or until it has reached the desired doneness.
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Picture

Thank you for sharing!

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21 Comments

  • Reply
    Erren @ Erren's Kitchen
    September 11, 2014 at 7:30 am

    Hi Michelle, LOVE THIS! looks amazing!

    • Reply
      Michelle
      September 11, 2014 at 9:07 am

      Thank you Erren. It was really good. Pumpkin is fun to play with.

  • Reply
    Prairie Gal Cookin'
    September 11, 2014 at 12:04 pm

    This looks amazing! Never would have had this idea – Thanks for sharing! 🙂

    • Reply
      Michelle
      September 11, 2014 at 1:04 pm

      Pumpkin is a hidden gem. We think of it only in sweet applications, but it’s a squash, use it savory. I have another savory pumpkin dish coming up too.

  • Reply
    janelle
    September 12, 2014 at 6:50 am

    unique fall idea! I would have never thought to add pumpkin, but I bet it lends it a great flavor. Nice job!

    • Reply
      Michelle
      September 12, 2014 at 9:30 am

      Thank Janelle. It was about a block outside the box, but it worked really well.

  • Reply
    Christine | No Gojis No Glory
    October 7, 2014 at 10:56 pm

    I never realized how versatile pumpkin was Michelle! Of course I grew up on pumpkin pies galore, but that’s as far as pumpkin went in my house. Thanks for the great idea! Pinned and can’t wait to make it!

    • Reply
      Michelle
      October 18, 2014 at 11:23 am

      Pumpkin is a squash first, dessert second! Hope you enjoy it. But now I want pumpkin pie. Go figure.

  • Reply
    Michelle @ Healthy Recipe Ecstasy
    October 8, 2014 at 10:18 am

    I would have defaulted to pork too! I love the idea to use chicken. There’s so many unique flavors going on in this pizza! Looks great!

    • Reply
      Michelle
      October 18, 2014 at 11:21 am

      Thank you Michelle, It was a lot of fun to make and to eat.

  • Reply
    Sarah Walker Caron (Sarah's Cucina Bella)
    October 28, 2015 at 4:42 am

    What a creative combination for a pizza! Looks tasty.

  • Reply
    Rebecca @ Strength and Sunshine
    October 28, 2015 at 5:13 am

    Squash puree is the best “sauce”! I love using butternut on pizzas too! So much perfect creaminess!

    • Reply
      Michelle
      November 3, 2015 at 2:48 am

      I adore butternut too.

  • Reply
    Marye
    October 28, 2015 at 5:46 am

    This looks delicious! Havarti is one of my absolute favorite cheeses. I think I would enjoy this very much!

    • Reply
      Michelle
      November 3, 2015 at 2:47 am

      Hope you get the opportunity to try it.

  • Reply
    Florian @ContentednessCooking
    October 28, 2015 at 10:05 am

    This is just in time for fall! Great pumpkin recipe.

  • Reply
    Julie @ Texan New Yorker
    October 28, 2015 at 11:37 am

    I love pumpkin on a pizza! I made a plain one a couple years ago and loved it; I love your idea of adding chicken and kale though 🙂

  • Reply
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