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1
Set a pizza stone or baking sheet on the middle rack of the oven and preheat to 500 degrees F. Spread the squash on a baking sheet and spray a few times with the cooking spray.
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2
Sprinkle with 1/4 teaspoon salt and toss.
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3
Roast on the top rack until tender, 12 to 15 minutes.
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4
Meanwhile, separate the Brussels sprouts into individual leaves and place in a medium bowl.
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5
Spray a few times with the cooking spray and toss with 1/4 teaspoon salt.
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6
Mix together the ricotta, lemon zest and 1/2 teaspoon salt in a small bowl.
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7
Place 1 dough ball on a lightly floured surface and roll and shape into a thin 11-inch circle with a thicker edge.
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8
Transfer to a floured pizza peel or upside-down baking sheet.
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9
Spread the dough with 3 tablespoons of the ricotta mixture, leaving about 3/4 inch around the outer edge.
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10
Top with half the squash and half the Brussels sprout leaves in an even layer.
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11
Gently press down on the toppings, pushing them into the dough.
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12
(Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if it doesn't, carefully lift the edge of the dough and sprinkle more flour under it.)
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13
Slide the dough onto the hot pizza stone.
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14
Bake until the bottom of the crust is lightly browned and very crisp, about 7 minutes.
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15
The edges of the Brussels sprout leaves will be lightly charred.
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16
Remove the pizza from the oven and dollop 3 tablespoons of the remaining ricotta mixture in small mounds all over the hot pizza.
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17
Sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the pumpkin seeds, 2 teaspoons of the olive oil and crushed red pepper and lemon juice to taste.
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18
Cut into 4 pieces.
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19
Repeat with the second ball of dough and remaining toppings.
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20
Tags: High Fiber, High Protein
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21
Per serving (2 slices): Calories: 490; Fat: 17 g (Saturated: 5 g); Cholesterol: 20 mg; Sodium: 890 mg; Carbohydrate: 66 g; Fiber: 13 g; Protein: 21 g; Sugar: 4 g
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22
Stir together the warm water, honey and yeast in a measuring cup or small bowl.
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23
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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24
(If this doesn't happen, discard and try again with new yeast.)
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25
Whisk the flour and 1/2 teaspoon salt together in a medium bowl.
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26
Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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27
Form the dough into a uniform ball in the center of the bowl.
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28
Be sure to scrape and use any dough stuck to the sides.
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29
The dough will be very sticky at this stage.
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30
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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31
Lightly dust a baking sheet with flour.
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32
Sprinkle a generous amount of flour on a clean, dry work surface.
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33
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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34
Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.
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35
Place the dough ball(s) on the prepared baking sheet.
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36
Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes.
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37
The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month.
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38
Thaw frozen dough at room temperature, shape and cook as desired.
