Whole Grain Pizza with Brussels Sprouts, Butternut Squash and Ricotta

This brightly juicy pizza is rich in vitamin C, calcium, iron, and fiber. It also contains less fat as the filling uses light, semi-fat-free ricotta and some grated Parmesan, which perfectly complements the flavor of baked butternut squash and juicy Brussels sprouts leaves. Healthy pizza is prepared on a whole grain dough crust, which you can also knead in advance and freeze, or even better – bake the cakes until half cooked and freeze them so that on a weekday when you come home from work, fill the filling and prepare a delicious and quick dinner.

Cook: 35 minutes

Servings: 4

Ingredients

Filling

2 tablespoon. butternut squash, cut into 1 cm cubes (280 gr.)
220 gr. brussels sprouts
3/4 Art. semi-fat ricotta
Zest and juice of 1 lemon
100% whole grain pizza dough, divided into 2 balls
White whole grain flour, for work
1/4 Art. grated parmesan 2 tbsp pumpkin seeds, toasted
4 teaspoon extra-virgin olive oil
Red pepper flakes

100% whole grain pizza dough

3/4 Art. + 2 tbsp warm water (37 ° C – 43 ° C)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 tablespoon. white whole grain flour + extra for work
1 tbsp extra-virgin olive oil

Directions

Dough: Combine warm water, agave syrup, and yeast in a measuring glass or small bowl. Let stand until foam appears on the surface, about 3-5 minutes. If the yeast does not foam, pour out the mixture, and try with fresh yeast.
In a medium bowl, combine flour and 0.5 teaspoon. salt. Add the foamed yeast mixture and olive oil and mix with a stiff silicone spatula. Form a uniform ball in the center of the bowl. Be sure to scrape off and use up any dough that sticks to the sides of the bowl. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and place in a warm place until it doubles up, about 2 hours.
Lightly dust the baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Place the dough on a floured surface and knead for a few minutes, stirring in enough flour to make the dough less sticky but still damp to the touch. Form 1, 2, or 4 balls of dough, for large, medium, and small pizzas. Place the dough on a prepared baking sheet.
Cover loosely with plastic wrap or tea towel and rest for 30 minutes. The dough can then be shaped and baked according to the recipe, or wrapped in foil and frozen for up to 1 month.
Defrost the dough at room temperature, shape it and bake according to the desired recipe.
Place a pizza stone or baking sheet on the center shelf of the oven and heat to 220 ° C. Place the squash on a baking sheet and sprinkle with cooking spray several times. Sprinkle with 1/4 teaspoon. salt and stir. Bake on the top wire rack until soft, 12-15 minutes.
In the meantime, divide the Brussels sprouts into individual leaves and place them in a medium bowl. Drizzle with cooking spray and stir in 1/4 teaspoon. salt. In a small bowl, combine ricotta, lemon zest, and 0.5 teaspoon. salt.
Pizza: Place 1 ball of dough on a lightly floured work surface, roll out and form a thin circle with a diameter of 27 cm, making the rim thicker. Transfer the pizza to a floured pizza spade or an inverted baking sheet. Spread on the surface of the dough with 3 tbsp the mixture of ricotta, stepping back from the edges about 2 cm. On top, evenly place half the pumpkin and half the Brussels sprouts leaves. Press down gently on the vegetables, pushing them into the dough. Make sure the topped dough can slide easily on the shovel; otherwise, carefully lift the edge of the dough and add a little more flour under it.
Place the dough on the hot pizza stone. Bake until the bottom is browned, about 7 minutes. The edges of the Brussels sprouts leaves should be browned.
Remove the pizza from the oven and add 3 tbsp the remaining ricotta mixture in small slides throughout the hot pizza.
Sprinkle with 2 tbsp parmesan, 1 tbsp pumpkin seeds, red pepper flakes to taste, drizzle with 2 teaspoon. olive oil and lemon juice to taste. Cut the pizza into 4 pieces. Repeat with the second dough ball and the remaining filling.

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