Save This Protein Pumpkin Ricotta Pizza brings together autumn flavors and powerhouse nutrition for a cozy, satisfying meal. The creamy pumpkin-ricotta base is a fresh twist on classic sauce and boosts both flavor and protein. Topped with juicy chicken, plenty of melted cheese, and a sprinkle of crunchy pumpkin seeds, it packs as much comfort as nourishment into every golden slice.
The first time I made this, my kids were skeptical of pumpkin on pizza, but now they ask for it every fall. It has become my way to sneak extra veggies onto their plates while still feeling indulgent.
Ingredients
- Whole wheat flour: offers fiber and a hearty, nutty note in the crust Use fresher flour for best flavor and texture
- Unflavored whey protein powder: builds a stronger dough texture and boosts protein Look for a brand with minimal additives
- Instant dry yeast: reliably rises without fuss Make sure the packet is not expired
- Olive oil: gives the dough tenderness and flavor Opt for extra virgin for richness
- Pumpkin puree: adds creamy moisture and a subtle sweetness Use pure pumpkin not pie filling
- Ricotta cheese: delivers velvety texture and protein Choose part-skim for a lighter option
- Minced garlic: infuses savory depth Freshly minced works best here
- Dried sage: brings warm earthy aroma Try to use a good quality dried herb
- Cooked chicken breast: supplies lean protein Use freshly cooked or use a favorite rotisserie
- Shredded mozzarella: provides that classic stretchy melt Pre-shredded can work but fresh melts best
- Parmesan cheese: gives sharp salty flavor Grate just before using for freshest taste
- Red onion: lends a touch of bite and color Choose one that feels firm and heavy
- Baby spinach leaves: offer color and nutrients Pick spinach with bright crisp leaves
- Pumpkin seeds: add crunch and nutty flavor Raw or roasted both work check for freshness
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 475 degrees Fahrenheit That high heat ensures a crisp crust Line a baking sheet with parchment paper or set out a pizza stone to preheat
- Mix and Knead the Dough:
- Combine whole wheat flour protein powder yeast and salt in a large bowl Add warm water and olive oil Stir until it starts to come together then knead vigorously for five to seven minutes until you have a smooth elastic dough The dough should bounce back when lightly pressed Cover and let rest for ten minutes so the gluten relaxes
- Blend the Pumpkin Ricotta Base:
- In a separate small bowl whisk together pumpkin puree ricotta minced garlic sage salt and black pepper Mix until the combination is creamy and evenly blended This base will spread easily and bake into a luscious layer
- Roll the Dough:
- On a floured surface roll the dough into a twelve inch circle Aim for even thickness so it bakes uniformly Transfer it gently onto the prepared baking sheet
- Add the Pumpkin Ricotta Layer:
- Spread the creamy pumpkin ricotta mixture over the dough leaving about a half inch at the edge for the crust Use a spatula or the back of a spoon to get a smooth even layer
- Assemble the Toppings:
- Scatter diced cooked chicken evenly across the pizza followed by mozzarella Parmesan red onion slices and baby spinach Sprinkle all over with pumpkin seeds for texture
- Bake the Pizza:
- Bake for fifteen to twenty minutes until the crust turns golden and the cheeses are bubbling and lightly browned Rotate halfway through for even baking Keep an eye on the edges to avoid overbaking
- Cool and Slice:
- Let the pizza cool two to three minutes for easier slicing Slice into wedges and serve while the cheese is still melty
Save I love the interplay between the creamy pumpkin and sharp Parmesan They remind me of cozy fall dinners with my family and that little bit of crunch from the pumpkin seeds makes every bite memorable
Storage Tips
Wrap leftover pizza slices tightly in foil and store in the fridge for up to three days Reheat in a hot oven for best texture If freezing let slices cool then wrap individually and store in a freezer bag Thaw overnight in the fridge before reheating
Ingredient Substitutions
Swap the chicken for roasted chickpeas or a sliced plant-based sausage for a vegetarian version Cottage cheese can stand in for ricotta if you want even more protein Try arugula instead of spinach or red pepper slivers instead of onion to mix up the flavors
Serving Suggestions
Serve this pizza with a crisp green salad and vinaigrette to round out the meal A sparkling citrusy drink cuts through the rich cheesy topping beautifully For a cozier touch add a bowl of soup alongside during chilly months
Save This recipe always brings my family together round the table and even those who think pizza has to be plain cheese are always won over by the flavor punch
Recipe Guide
- → How do I make the pumpkin ricotta base?
Mix pumpkin puree, ricotta, garlic, dried sage, salt, and pepper until creamy and well combined.
- → Can I prepare a vegetarian version?
Omit the chicken or use a high-protein plant-based substitute for a satisfying vegetarian option.
- → What kind of dough is used?
The dough combines whole wheat flour and unflavored whey protein powder for extra nutrition and texture.
- → Which cheeses are best for topping?
Use shredded mozzarella and Parmesan for flavor and melting quality. Reduced-fat mozzarella works well, too.
- → What additional flavors can I add?
Sprinkle chili flakes or fresh herbs before baking for a burst of extra flavor and color.
- → How do I ensure a crispy crust?
Bake on a preheated pizza stone or lined sheet at high temperature until the edges are golden brown.
- → Are there allergen considerations?
This dish contains wheat and dairy; check labels for hidden allergens, especially in protein powder or cheese.