Whole wheat crust, pumpkin-ricotta base, and lean chicken create a nutritious and satisfying Italian-inspired main.
# What You'll Need:
→ Pizza Dough
01 - 1 ½ cups whole wheat flour
02 - ½ cup unflavored whey protein powder
03 - 1 packet instant dry yeast
04 - ¾ cup warm water
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
→ Pumpkin Ricotta Base
07 - 1 cup pumpkin puree
08 - ¾ cup ricotta cheese, part-skim preferred
09 - 1 garlic clove, minced
10 - ½ teaspoon dried sage
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Toppings
13 - 1 cup cooked chicken breast, diced
14 - ½ cup shredded mozzarella cheese, reduced-fat optional
15 - 2 tablespoons grated Parmesan cheese
16 - 1 small red onion, thinly sliced
17 - 1 cup baby spinach leaves
18 - 1 tablespoon pumpkin seeds (pepitas)
# Steps to Follow:
01 - Preheat oven to 475°F. Line a baking sheet with parchment paper or set out a pizza stone.
02 - In a large bowl, combine whole wheat flour, protein powder, yeast, and salt. Add warm water and olive oil, then mix and knead for 5 to 7 minutes until the dough is smooth. Cover and let rest for 10 minutes.
03 - In a small bowl, blend pumpkin puree, ricotta cheese, minced garlic, dried sage, salt, and black pepper until smooth.
04 - On a floured surface, roll out the dough into a 12-inch circle. Transfer to the prepared baking sheet.
05 - Evenly spread the pumpkin-ricotta mixture over the dough, leaving a ½-inch border. Layer with chicken, mozzarella, Parmesan, red onion slices, spinach, and pumpkin seeds.
06 - Bake for 15 to 20 minutes, until the crust is golden and the cheese is melted and bubbly.
07 - Allow to cool for 2 to 3 minutes. Slice and serve while warm.
