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Overhead shot of sliced Pumpkin BBQ Chicken Pizza with Butternut Squash
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5 from 1 vote

Pumpkin BBQ Chicken Pizza with Butternut Squash

This Pumpkin BBQ Chicken Pizza with Butternut Squash starts with a fluffy, crispy homemade crust, topped with Fall ingredients that creates a delicious savory flavor!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: baked, bbq, butternut squash, chicken, comfort foods, dinner, fall recipe, pizza, pumpkin, weeknight meals
Servings: 8 servings
Calories: 466kcal
Author: Shanika

Ingredients

CRUST:

  • 2 ¾ cups organic all-purpose flour
  • 1 cup WARM water + 2 Tbsps
  • 1 tablespoon raw honey
  • 1 packet rapid-rise yeast (See Notes!)
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon garlic powder

BBQ CHICKEN:

  • 2 cups shredded chicken
  • 2 cups BBQ sauce, premium

TOPPINGS:

  • ¼ 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
  • 1 cup kale, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
US Customary - Metric

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:

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!

Notes

  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. See my Amazon Storefront for my favorite kind!
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

Nutrition

Calories: 466kcal | Carbohydrates: 69g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 1237mg | Potassium: 438mg | Fiber: 4g | Sugar: 27g | Vitamin A: 6101IU | Vitamin C: 10mg | Calcium: 216mg | Iron: 4mg