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Butternut Squash and Brussels Sprout Whole Wheat Pizza

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Butternut Squash and Brussels Sprout Whole Wheat Pizza
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 pizzas 1x
  • Category: Plant-Based

This Butternut Squash and Brussels Sprout Pizza is packed with amazing, earthy flavors and makes a perfect wholesome healthy dish.

Ingredients

Scale

For the whole wheat pizza crust:

  • 2 cups (200g) whole wheat flour
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • ¾ cup (180 ml) lukewarm water
  • 1 Tablespoon olive oil, plus more for brushing
  • 1 teaspoon honey

For the toppings:

  • 2 Tablespoons olive oil
  • 2 handful Brussels sprouts, halved
  • 1/2 butternut squash, peeled and diced
  • 2 Tablespoons balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 6 Tablespoons ricotta cheese
  • Pomegranate, for serving (optional)

Instructions

For the whole wheat pizza crust:

  1. In a large mixing bowl, mix together the flour, instant yeast and salt. In a measuring cup, combine water, olive oil and honey. Gradually add the wet ingredients to the flour, stirring until combined, finishing the process by hands, adding more flour if needed.
  2. Form a ball with the dough and transfer to a large clean bowl, covered with plastic wrap, and let rise at room temperature until doubled in size, at least 1 hour.

For the toppings:

  1. Meanwhile, heat olive oil in a large frying pan on medium-high heat, and once hot add the diced butternut squash and halved Brussels sprouts. Sauté for about 10 minutes, until roasted and cooked through, then add the balsamic vinegar and let simmer for one or two additional minutes. Season with salt and pepper and remove from heat.

To assemble the pizza:

  1. Preheat the oven to 450°F (220°C).
  2. Use the dough as is or divide in half to make 2 small pizzas. Place each dough onto a large sheet of parchment paper, then shape and stretch until you have a thin circle. To get the dough super thin, briefly roll with a rolling pin.
  3. Transfer the pizza crust with its parchment paper onto a baking tray, and brush the edges with olive oil.
  4. Scatter the ricotta cheese all over, leaving the edges empty, and garnish with the vegetables. Bake for about 15-20 minutes, or until the crust is thin and crispy. Garnish with pomegranate and/or micro greens if desired, and enjoy!

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