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