Pumpkin Pizza

Adapted from foodbuzz

WeightWathcers Points Plus per serving: 6

Pumpkin PizzaIngredients:

  • Refrigerated pizza crust dough
  • 1/2 can pumpkin puree
  • 2 garlic cloves, finely chopped
  • 1/2 lb ground chicken (I used 6oz of Al Fresco Tomato and Basil Ground Chicken Meatballs [8 balls]
  • Seasonings as desired– cayenne, smoked paprika, chili
  • 1 cup arugula
  • 1 c fat-free ricotta cheese
  • 1 Vidalia onion, thinly sliced
  • 1 orange pepper, thinly sliced
  • 4 scallions
  • ¼ c chopped hazelnuts (or walnuts, pine nuts)
  • Oil spray
  • EVOO for drizzling


  • Preheat oven to 400°.
  • Place pizza dough on cookie sheet.
  • Mix dry seasonings into pumpkin puree and spread it on top of pizza crust.
  • Place in the oven for about 6 minutes.
  • Add EVOO to sauté pan and add ground chicken and spices.
  • In another sauté pan, add EVOO, onion and pepper.
  • When onion begins to caramelize, add scallions and arugula.
  • Remove from heat when arugula begins to wilt.
  • Top the pizza with chicken.
  • Add dollops of ½ the ricotta on top.
  • Top with vegetables and then continue adding remaining ricotta.
  • Drizzle with nuts and olive oil and return to oven for 5 minutes, or until crust turns golden brown on the edges.
  • Serve immediately.

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