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Protein-crust Pizza with Pumpkin, Thyme, and Ricotta

Protein-crust Pizza with Pumpkin, Thyme, and Ricotta

With pumpkin season in full swing, think beyond pies and sweets! This recipe from @ladyinthewildwest uses a combination of all-purpose flour and Kodiak Cakes Buttermilk Power Cakes mix to achieve a deliciously light and crispy base. It’s packed with protein and topped with all the best flavours of fall, like creamy pumpkin puree, ricotta, fresh thyme, and a scattering with toasted pepitas.

Food processor

Makes 4x 10” thin pizzas

For the protein pizza crust
1x7g (0.2oz) sachet active dry yeast
1 tbsp olive oil
1 tbsp honey
1 tsp fine sea salt
210g (7.4oz) Kodiak Cakes Buttermilk Power Cakes Flapjacks mix
210g (7.4oz) all purpose flour + extra for dusting
284g (10oz) lukewarm water

For the pumpkin and ricotta topping
250g (8.8oz) pumpkin puree
250g (8.8oz) part skim ricotta cheese
50g (1.7oz) parmesan cheese, grated
1 tbsp olive oil
1 tsp garlic, finely minced
Pinch red pepper flakes
Pinch sea salt or kosher salt
3 sprigs fresh thyme, chopped, plus more for garnish
1-2 balls fresh mozzarella, shredded
2 tablespoons roasted pepitas

Prepare your pizza dough ahead of time, leaving at least 6 hours, or ideally overnight before you’re ready to cook.

In a small bowl, add the yeast, ½ tsp sugar, and 50g (1.7oz) warm water and stir to combine. Let the yeast proof for 5-8 minutes until the mix has doubled in volume.

Coat a large bowl with olive oil and set aside. In another small bow, combine the olive oil, honey, and sea salt. Stir and set aside.

In a food processor, add the Kodiak Cakes Buttermilk Power Cakes mix, flour, proofed yeast, and oil mix. Pulse 5 times to combine the ingredients. Add the remaining water and continue pulsing until the dough comes together, forming a ball. If the dough seems too sticky, add small amounts of flour until smooth.

Place the dough in the oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45-60 minutes, or until doubled in size.

Remove the plastic wrap and punch down into the centre of the dough with your fist. Turn the dough onto a floured surface and knead a few times. Divide the dough by four and form into balls. Leave the balls in a proofing tray or baking tray covered with plastic. Refrigerate for 2 hours, or overnight. Make sure to bring the dough to room temperature before stretching. (Keep any leftover dough in the refrigerator for up to 2 days.)

Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

In a medium bowl, combine the pumpkin puree, ricotta, parmesan, olive oil, garlic, red pepper flakes, salt, and thyme.

Using a small amount of flour, dust your Ooni pizza peel. Stretch your pizza dough ball out and lay it out on your pizza peel. With a large spoon or rubber spatula, spread an even layer of your pumpkin sauce across the base of the pizza. Top with shredded mozzarella, roasted pepitas, and extra chopped thyme to your liking.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 60 seconds, making sure to turn halfway through. Remove the lightly browned and crisp pizza from the oven and transfer to a cutting board. Serve and slice hot!

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