High-protein pizza with pumpkin, ricotta, chicken, spinach, and whole wheat crust for nutritious Italian meals.
# Components:
→ 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
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
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)
# Method:
01 - Preheat oven to 475°F. Line a baking sheet with parchment paper or prepare a pizza stone.
02 - In a large bowl, combine whole wheat flour, protein powder, instant dry yeast, and salt. Add warm water and olive oil. Mix thoroughly and knead by hand for 5–7 minutes until dough is smooth and elastic. Cover and let rest for 10 minutes.
03 - In a separate small bowl, blend pumpkin puree, ricotta cheese, minced garlic, dried sage, salt, and black pepper until completely smooth.
04 - On a lightly floured surface, roll dough out to a 12-inch circle. Carefully transfer dough to the prepared baking sheet.
05 - Spread pumpkin-ricotta base evenly over the dough, leaving a ½-inch border around the edge.
06 - Distribute diced chicken breast, shredded mozzarella, grated Parmesan, red onion slices, and baby spinach evenly over the base. Finish with a sprinkle of pumpkin seeds.
07 - Transfer pizza to the oven. Bake for 15–20 minutes until the crust is golden brown and the cheese has melted and is bubbling.
08 - Remove from oven and allow to cool for 2–3 minutes. Slice and serve immediately while warm.
