Best Chicken And Pumpkin Pizza Recipes

CHICKEN PUMPKINS

Steps:

• Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
• Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
• Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
• Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
• Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
• Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
• One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
• Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.

CHICKEN AND PUMPKIN PIZZA

Steps:

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

CHICKEN AND PUMPKIN PIZZA

Steps:

• 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.

CHICKEN WITH PUMPKIN & CHICKPEAS

Steps:

• Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
• Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.