This Butternut Squash and Brussels Sprout Pizza is packed with amazing, earthy flavors and makes a perfect wholesome healthy dish.
In my house, there is always a good reason for pizza. So yes, in the home of Chicago-style deep dish pizza, you can also enjoy a thin crust once in a while. Over the last few years though, I confess I have probably ordered more deep dish pizzas or made them than I actually had thin crusts. Even if I like them both (despite the never-ending debate about the deep dish – is it really a pizza?), but the truth is I have been craving for thin crusts more and more since I moved to Chicago a couple of years ago.
Last fall, I got lucky to taste amazing thin crust pizzas prepared in a wood fired-brick pizza oven at my friends’ place in Arizona. What a treat! The crust was just perfect, super thin and crispy, like in a professional restaurant. While I’m still dreaming about it, I’m all up for making homemade pizza with my modest equipment.
Homemade pizza is actually easy thing to prepare, I swear. I know the crust can seem a little bit technical or challenging, but truth is that it isn’t. I have all sorts of pizzas on the blog and you can find various crusts as well:
I’m now back with another version. While my previous whole wheat pizza crust combined both all wheat and all-purpose flours, this one is a 100% whole wheat pizza crust. To be honest with you, I thought using whole wheat flour exclusively would be a little bit more challenging in terms of both taste and texture, but truth is it turned out perfect, bringing wholesome, earthy and slightly nutty flavors to the crust.
I see you there, still skeptical about making your own pizza dough, so here’s how you do: combine all the dry ingredients, add all the liquid ones (using lukewarm water), mix with a wooden spoon. After that, remove the ball from the bowl, knead by hand for a couple of minutes, adding a little bit of flour if too sticky. Place back in the bowl, cover and let rise. That’s it! Side note: with this pizza dough recipe, you can prepare one large or two medium pizzas.
Other pizzas you should try too:
- Smoked Salmon Pizza with Capers
- Broccoli, Feta and Red Onion Pizza
- Fig and Goat Cheese Whole Wheat Pizza
As for the toppings, I used some of my favorite fall-winter vegetables, including roasted balsamic butternut squash and Brussels sprouts, to which I added some ricotta cheese. If you would like your pizza to be vegan, you simply need to replace the ricotta with vegan ricotta cheese, which is prepared with almonds. You can of course play with the topping ingredients, replacing one or the other, making the pizza yours. For the final touch, I added some pomegranate that I find beautiful and fresh. If you don’t have any, try using dried cranberries instead.
The result: a perfect healthy and wholesome pizza topped with seasonal vegetables. Served either as an appetizer or as a main, this whole wheat pizza is a weeknight winner every single time.
- 2 cups (200g) whole wheat flour
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¾ cup (180 ml) lukewarm water
- 1 Tablespoon olive oil, plus more for brushing
- 1 teaspoon honey
- 2 Tablespoons olive oil
- 2 handful Brussels sprouts, halved
- ½ butternut squash, peeled and diced
- 2 Tablespoons balsamic vinegar
- Salt and freshly ground pepper, to taste
- 6 Tablespoons ricotta cheese
- Pomegranate, for serving (optional)
- 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.
- 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.
- 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.
- Preheat the oven to 450°F (220°C).
- 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.
- Transfer the pizza crust with its parchment paper onto a baking tray, and brush the edges with olive oil.
- 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!