Whole Wheat Pizza – Autumn Style

Nov 17th

I love to make homemade pizza.. true story. Usually this endeavor includes making homemade dough. HOWEVER, week night dinner? Just say no. Trader Joes sells whole wheat pizza dough for 99 cents!

While food shopping today I bought some of the whole wheat dough. On my counter were two delicata squash, and I had bought a bag of Brussels sprouts from the Grower’s market. I had left over bleu (or blue? I’m never sure) cheese (which pairs really well with squash), plus the mozzarella cheese and frozen chicken that are staples in my kitchen. And so goes this pizza! It’s so good because of the contrasts. The squash roasts up sweet and the blue cheese is oh-so-salty. It’s great for a week night because it nutritionally sound. Whole wheat? Check. Veggies? Check. Lean Protein? Check. Low-fat Dairy? Check. Addicting-ly amazingly good? Check check.

You could sub out the stinky cheese for something else, like gouda or goat cheese. You could sub these fall veggies for other fall veggies you might have around (red skin potatoes, onions, any type of squash or sweet potato, kale, collard greens, chard, spinach, etc). You could skip the chicken if you don’t have any. Obviously it’s a customizable recipe; but I’ll show you that it’s totally do-able for week nights!

Also, you should know we ate the whole big pizza. It wasn’t like my husband had 5 or 6 and I had 2 or 3. No, no, I had four big pieces. I actually looked at that last piece for a minute and considered whether it was worth it. It was, but now I feel ill.

Whole Wheat Pizza – Autumn Style

Makes 1, 16 in. pizza

1 lb. whole wheat pizza dough

3 c. peeled delicata or butternut squash, diced

2 c. fresh Brussels sprouts, larger ones halved

3 tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

2 chicken breast tenders (or 1 large breast), cooked and chopped

1/2 c. lowfat mozzarella cheese

1/4 c. blue cheese

1. Heat oven to 400 degrees, and put pizza stone in oven.

2. Toss cubed squash and Brussels sprouts in olive oil, salt and pepper.

Isn’t this squash cool? See how cute they are, peeled and seeds scooped out? You could stuff them with lots of healthy delicious things. Squash is super high in Vitamin A and C and has less that 80 calories per cup.

3. Roast vegetables on a sheet pan for 20-30 minutes, stirring every ten minutes, until lightly brown and tender. Remove and increase oven heat to 450 degrees. Taste veggies when they come out of the oven and add more salt if necessary.

4. Cook and cube chicken. What seemed easiest to me was to cook it in a skillet, sprayed with cooking spray, salt and pepper on both sides.

5. Roll pizza dough out on parchment paper or a lightly floured surface to a very thin, 16 in. circle (SO doesn’t have to be a perfect circle!).

6. Spread chicken on rolled out dough, and spread about 1/4 c. of the mozzarella cheese.

7. Spread roasted veggies out on top. Top veggies with remaining mozzarella and blue cheese.

8. Bake on a lower rack in 450 degree oven for 12-14 minutes or until cheese is melted and bubbling and crust is firm.

Whole Wheat Pizza – Autumn Style

Makes 1, 16 in. pizza

1 lb. whole wheat pizza dough

3 c. peeled delicata or butternut squash, diced

2 c. fresh Brussels sprouts, larger ones halved

3 tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

2 chicken breast tenders (or 1 large breast), cooked and chopped

1/2 c. lowfat mozzarella cheese

1/4 c. blue cheese

1. Heat oven to 400 degrees, and put pizza stone in oven.

2. Toss cubed squash and Brussels sprouts in olive oil, salt and pepper.

3. Roast vegetables on a sheet pan for 20-30 minutes, stirring every ten minutes, until lightly brown and tender. Remove and increase oven heat to 450 degrees. Taste veggies when they come out of the oven and add more salt if necessary.

4. Cook and cube chicken.

5. Roll pizza dough out on parchment paper or a lightly floured surface to a very thin, 16 in. circle (SO doesn’t have to be a perfect circle!).

6. Spread chicken on rolled out dough, and spread about 1/4 c. of the mozzarella cheese.

7. Spread roasted veggies out on top. Top veggies with remaining mozzarella and blue cheese.

8. Bake on a lower rack in 450 degree oven for 12-14 minutes or until cheese is melted and bubbling and crust is firm.

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