Whole wheat pizza with Brussels sprouts, butternut squash, and ricotta

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 17 G., saturated fats 5 G., proteins 21 G., carbohydrates 66 G., fiber 13 G., cholesterol 20 mg, sodium 890 mg, sugar 4 G.

This vibrant, juicy pizza is rich in vitamin C, calcium, iron, and fiber. It's also lower in fat thanks to the light, semi-skim ricotta topping and a touch of grated Parmesan, which perfectly complements the flavors of roasted butternut squash and juicy Brussels sprouts. This healthy pizza is made with a whole-wheat crust, which you can also mix in advance and freeze. Better yet, bake the crusts halfway through and freeze them for a quick and delicious weekday dinner when you get home from work.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

2 cups butternut squash, cut into 1-cm cubes (280 g)
220 g Brussels sprouts
3/4 cup semi-skimmed ricotta
Zest and juice of 1 lemon
100% whole wheat pizza dough, divided into 2 balls, recipe below
White whole grain flour, for working
1/4 tbsp. grated parmesan
2 tbsp toasted pumpkin seeds
4 tsp extra-virgin olive oil
Red pepper flakes

100% whole grain pizza dough

3/4 cup + 2 tbsp warm water (37°C - 43°C)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole wheat flour + extra for working with
1 tbsp extra-virgin olive oil

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Dough:

Combine warm water, agave syrup, and yeast in a measuring cup or small bowl. Let stand until foam appears on the surface, about 3-5 minutes. If the yeast doesn't foam, discard the mixture and try again with fresh yeast.
In a medium bowl, combine the flour and 0.5 teaspoon of salt. Add the foamy yeast mixture and olive oil and fold in with a stiff silicone spatula. Form a uniform ball in the center of the bowl. Be sure to scrape down any dough that sticks to the sides of the bowl and discard it. The dough will be very sticky at this point. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.

Lightly flour a baking sheet. Generously flour a clean, dry work surface. Turn the dough out onto the floured surface and knead for a few minutes, incorporating enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2, or 4 balls, for large, medium, and small pizzas. Place the dough on the prepared baking sheet.
Cover loosely with plastic wrap or a kitchen towel and let rest for 30 minutes. Then, shape the dough and bake according to the recipe, or wrap it in plastic wrap and freeze for up to 1 month. Defrost the dough at room temperature, shape it, and bake according to your desired recipe.
Place a pizza stone or baking sheet on the center rack of the oven and preheat to 425°F (220°C). Place the squash on the baking sheet and spray it several times with cooking spray. Sprinkle with 1/4 teaspoon of salt and toss. Bake on the top rack until tender, 12-15 minutes.
Meanwhile, separate the Brussels sprouts into individual leaves and place them in a medium bowl. Spray with cooking spray and toss with 1/4 teaspoon of salt.

In a small bowl, combine ricotta, lemon zest and 1/2 teaspoon salt.
Pizza:

Place 1 ball of dough on a lightly floured work surface and roll it out into a thin circle 10 inches (27 cm) in diameter, thickening the edges. Transfer the pizza to a floured pizza peel or an inverted baking sheet. Spread 3 tablespoons of the ricotta mixture over the dough, leaving about 1 inch (2 cm) from the edges. Evenly top with half the squash and half the Brussels sprouts. Gently press the vegetables into the dough. Make sure the dough and topping slide easily onto the peel; if not, carefully lift the edge of the dough and dust it with a little more flour.
Place the dough on the hot pizza stone. Bake until the crust is golden brown on the bottom, about 7 minutes. The edges of the Brussels sprouts should be crispy.
Remove the pizza from the oven and spoon 3 tablespoons of the remaining ricotta mixture in small mounds over the hot pizza. Sprinkle with 2 tablespoons of Parmesan cheese, 1 tablespoon of pumpkin seeds, red pepper flakes to taste, drizzle with 2 teaspoons of olive oil, and lemon juice to taste. Cut the pizza into 4 wedges.
Repeat the same with the second ball of dough and the remaining filling.

Storage Tips

Keep half-baked pizza crusts on hand for quick weeknight dinners. Roll out the dough and bake on a preheated pizza stone or upside-down baking sheet at 500°F (260°C) for about 10 minutes for a softer crust, about 15 minutes for a crispier crust. Let cool. Wrap the pizza crust tightly and freeze for up to 1 month. When ready to serve, top the frozen pizza crust with your desired toppings and bake on a preheated pizza stone or baking sheet at 500°F (260°C) until heated through.