Save Protein Pumpkin Ricotta Pizza is a game-changing dinner when you need comfort without compromising nutrition. The pizza has a unique pumpkin-ricotta base, juicy bites of lean chicken, and a crisp whole wheat high-protein crust. It is lighter than classic pizzas but just as satisfying, great for a weeknight meal that feels a little bit special without hours in the kitchen.
When I first created this, my husband was skeptical about pumpkin on pizza. After the first bite, he literally raised his eyebrows and reached for seconds, it is now the one pizza my kids beg for most.
Ingredients
- Whole wheat flour: Provides hearty texture and extra fiber, look for fresh and finely ground whole wheat for the best rise
- Whey protein powder: Unflavored only to boost protein without weird flavors, make sure yours dissolves well and tastes neutral
- Instant dry yeast: Activates quickly for easy dough rise, always check it is within date for good lift
- Warm water: Helps activate yeast, avoid water that is too hot or cold
- Olive oil: Adds flavor and aids in tenderness, use a good cold-pressed oil for richness
- Salt: Balances flavors, use fine sea salt for even distribution
- Pumpkin puree: Base of the sauce, creamier purees work best and homemade has deeper flavor if you have time
- Ricotta cheese: Light but creamy, adds protein and silkiness, look for part-skim for fewer calories
- Garlic: Fresh minced gives warmth and depth, choose plump cloves
- Dried sage: Brings autumnal appeal and earthiness
- Black pepper: Adds spice and aroma, use freshly ground for maximum flavor
- Cooked chicken breast: Lean protein option, well-seasoned chicken holds up best on pizza
- Shredded mozzarella cheese: Melts for perfect pull, choose reduced fat if desired
- Parmesan cheese: Grated for that classic salty finish, opt for real Parmigiano Reggiano if you can
- Red onion: Subtle sweetness and color, slice paper-thin for best texture
- Baby spinach: Extra greens and freshness, tender leaves wilt beautifully in the oven
- Pumpkin seeds: Crunch and nutty flavor, raw pepitas toast up perfectly in the heat
Instructions
- Make the Dough:
- Combine whole wheat flour, whey protein powder, instant dry yeast, and salt in a large mixing bowl. Pour in warm water and olive oil. Mix using a sturdy wooden spoon or your hands. Knead for five to seven minutes until the dough is smooth and elastic but not sticky. Cover the bowl with a kitchen towel and let the dough rest for ten minutes while you prepare the toppings.
- Prepare the Pumpkin Ricotta Sauce:
- In a small bowl, stir together pumpkin puree, ricotta cheese, minced garlic, dried sage, salt, and black pepper. Mix well until the sauce is creamy. Taste and adjust seasoning if needed, a bit more salt or garlic can make a big difference.
- Roll Out the Dough:
- Dust your work surface with a little flour. Roll the dough to a twelve inch circle, aiming for even thickness throughout. Carefully transfer it to a parchment lined baking sheet or preheated pizza stone.
- Spread the Base:
- Dollop the pumpkin ricotta mixture onto the dough and use the back of a spoon to spread it evenly, leaving about half an inch at the edge bare for the crust to puff.
- Add the Toppings:
- Sprinkle the diced cooked chicken evenly over the sauce. Add the shredded mozzarella, followed by grated Parmesan. Scatter the thinly sliced red onions and baby spinach leaves on top. Finish by sprinkling with pumpkin seeds.
- Bake the Pizza:
- Place the pizza in the oven, preheated to four hundred seventy five degrees Fahrenheit. Bake for fifteen to twenty minutes until the crust is deeply golden, the cheese is melted, and the pumpkin seeds are toasty.
- Cool and Serve:
- Remove from the oven and let cool for two to three minutes so the cheese sets slightly. Slice with a sharp chef’s knife or pizza cutter. Serve warm for best texture and flavor.
Pin it My niece once asked for “the orange pizza” as her birthday dinner after just one taste.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop slices into a toaster oven or skillet until the crust is crisp again. Avoid microwaving, as the crust can turn soggy. You can freeze individual slices wrapped in parchment and foil, just reheat straight from frozen for a quick meal.
Ingredient Substitutions
No ricotta on hand Use cottage cheese blended until smooth or try a good quality plant based ricotta for dairy free. The chicken can be swapped for roasted chickpeas or lentils if you want a fully vegetarian pizza. If pumpkin puree is hard to find, sweet potato puree works beautifully and adds nearly the same silkiness.
Serving Suggestions
This pizza is hearty on its own, but it is even better with a crisp green salad and a sharp balsamic vinaigrette. I also love serving it with roasted Brussels sprouts or a veggie packed minestrone. For parties, cut it into smaller squares for an appetizer.
Pin it This pizza travels well for hikes or picnic lunches and always delivers comfort, nutrition, and flavor in every bite.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it. Let it come to room temperature before rolling out.
- → What can I use instead of ricotta?
Cottage cheese works well as a substitute for ricotta, maintaining creaminess with slightly more texture.
- → Is there a vegetarian option?
Absolutely. Omit chicken or use plant-based high-protein alternatives for a vegetarian-friendly pizza.
- → How do I get a crispy crust?
Roll the dough thin and bake on a preheated pizza stone or use parchment-lined baking sheet at high temperature for best results.
- → Can I add extra toppings?
Feel free to add chili flakes, fresh herbs, roasted vegetables, or other favorite toppings to customize flavors.
- → How should leftovers be stored?
Cool slices completely, then store in an airtight container in the fridge for up to three days. Reheat before serving.