Whole Wheat Brussels Sprout Squash and Ricotta Pizza
Ingredients
- 2 cups 1/2-inch cubes of butternut squash (10 ounces)
- Cooking spray
- Kosher salt
- 8 ounces Brussels sprouts
- 3/4 cup part-skim ricotta cheese
- Zest and juice of 1 lemon
- 100% Whole Wheat Pizza Dough, divided into 2 balls, recipe follows
- White whole-wheat flour, for work surface
- 1/4 cup grated Parmesan
- 2 tablespoons pumpkin seeds, toasted
- 4 teaspoons extra-virgin olive oil
- Crushed red pepper
- 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
- 1 teaspoon honey or agave syrup
- 1 teaspoon active dry yeast
- 2 cups white whole-wheat flour, plus more for kneading
- Kosher salt
- 1 tablespoon extra-virgin olive oil
Instructions
Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza serves 4 original recipe by Food Network.
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