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