Wholewheat Brussels Sprout, Squash and Ricotta Pizza
- 2 cups 1/2-inch cubes of butternut squash (10 ounces)
- Cooking spray
- 8 ounces Brussels sprouts
- 3/4 cup low-fat ricotta cheese
- Zest and juice of 1 lemon
- 100% Wholewheat Pizza Dough, divided into 2 balls, recipe follows
- White wholemeal flour, for work surface
- 1/4 cup grated Parmesan
- 2 tablespoons pumpkin seeds, toasted
- 4 teaspoons extra-virgin olive oil
- Crushed red pepper
- For the wholewheat pizza dough
- 3/4 cup plus 2 tablespoons warm water
- 1 teaspoon honey or agave syrup
- 1 teaspoon active dry yeast
- 2 cups white wholemeal flour, plus more for kneading
- 1 tablespoon extra-virgin olive oil
Serves: 4 servings (two 11-inch pizzas)
For the dough: stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just 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 ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
Set a pizza stone or baking sheet on the middle rack of the oven and preheat to 220°C. Spread the squash on a baking sheet and spray a few times with the cooking spray. Sprinkle with 1/4 teaspoon salt and toss. Roast on the top rack until tender, 12 to 15 minutes.
Meanwhile, separate the Brussels sprouts into individual leaves and place in a medium bowl. Spray a few times with the cooking spray and toss with 1/4 teaspoon salt.
Mix together the ricotta, lemon zest and 1/2 teaspoon salt in a small bowl.
Place 1 dough ball on a lightly floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or upside-down baking sheet. Spread the dough with 3 tablespoons of the ricotta mixture, leaving about 3/4 inch around the outer edge. Top with half the squash and half the Brussels sprout leaves in an even layer. Gently press down on the toppings, pushing them into the dough. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if it doesn't, carefully lift the edge of the dough and sprinkle more flour under it.)
Slide the dough onto the hot pizza stone. Bake until the bottom of the crust is lightly browned and very crisp, about 7 minutes. The edges of the Brussels sprout leaves will be lightly charred.
Remove the pizza from the oven and dollop 3 tablespoons of the remaining ricotta mixture in small mounds all over the hot pizza. Sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the pumpkin seeds, 2 teaspoons of the olive oil and crushed red pepper and lemon juice to taste. Cut into 4 pieces.
Repeat with the second ball of dough and remaining toppings.
Per serving (2 slices): Calories: 490; Fat: 17 g (Saturated: 5 g); Cholesterol: 20 mg; Sodium: 890 mg; Carbohydrate: 66 g; Fiber: 13 g; Protein: 21 g; Sugar: 4 g