Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Happy Monday, Everyone!  For a quick meal with an autumn spin, I put together this pizza using leftover grilled chimichurri chicken from Sunday's dinner.  Instead of the typical Italian tomato-based sauce, I used pumpkin puree seasoned with salt, pepper and nutmeg and topped with baby spinach before adding the chicken slices.  With a baking time of only 15 minutes, we were able to make dinner, eat and clean up in under an hour!  Cheers, Donna:

Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Ingredients:

One 9 inch prepared pizza crust, preferably gluten-free

4 slices provolone cheese

1 cup pumpkin, pureed (canned or homemade)

Salt and pepper to taste, lightly sprinkled on pumpkin puree

Ground nutmeg, lightly sprinkled on pumpkin puree (if desired)

1 cup baby spinach leaves, stems removed and torn

1 cup Donna’s Grilled Chimichurri Chicken Breasts, sliced (see “whatsfordinneratdonnas.blogspot.com” for recipe)

½  cup Parmesan cheese, freshly shredded if possible

1 teaspoon dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753Dry Chimichurri Mix)

Olive oil

Method:

Preheat oven to 400 degrees F.  Place crust on round pizza pan sprayed with cooking oil.  Top with cheese and remaining ingredients in order given, drizzling a small amount of olive oil on top of pizza.

Bake for 15 minutes until cheese is melted and lightly browned.  Cool for 5 minutes before slicing and serving.

Serves 2.

Copyright 2014.