Name: Pumpkin BBQ Chicken Pizza with Butternut Squash
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 3/4 cups organic all-purpose flour; 1 cup WARM water + 2 Tbsps; 1 Tbsp raw honey; 1 packet rapid-rise yeast ((See Notes!)); 1 Tbsp Extra virgin olive oil; 1 tsp garlic powder; Roasted chicken breasts, shredded; 2 cups BBQ sauce, premium; 1/4 cup pizza sauce, organic ((I love using otamot)); 1 cup organic 100% pumpkin puree ((NOT pie filling!)); 2 cups shredded mozzarella cheese; 2 cups roasted cubed butternut squash ((See Post for info!)); 1 cup kale, chopped; 1 tsp sea salt; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp dried parsley; 1 tsp dried thyme; 1 tsp smoked paprika; 1 tsp garlic powder

Prep Time: 30

Cook Time: 25

Total Time: 55

Serves: servings

Instructions

TO MAKE THE CRUST:

In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
Slowly add the flour and garlic powder (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter.
Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.

TO MAKE THE BBQ CHICKEN:

To add sauce to your shredded roasted chicken, add both the chicken and BBQ sauce to a bowl and stir together until chicken is fully coated.

FOR THE PUMPKIN PIZZA SAUCE:

In a bowl, add the pizza sauce, pumpkin puree, salt, oregano, basil, parsley, thyme, smoked paprika, and garlic powder, mixing together until combined.

ASSEMBLY:

Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
Spoon a generous amount of the pumpkin pizza sauce over the top of the crust until evenly coated. Top with the chopped kale.
Generously sprinkle on the mozzarella until crust is fully covered in the middle, leaving a bit of crust for the edges. Add the cubed roasted butternut squash and BBQ chicken atop the cheese.
Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown.
Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the mozzarella sets before cutting into generous slices, using a pizza cutter. Garnish with dried oregano or red pepper flakes, if desired.
Bon Appetit!