Wm Carrot Pizza Recipes
CARROT PIZZA WITH FONTINA AND RED ONION
A creamy, sweet carrot purée takes the place of tomato sauce in this unexpected pizza. Buy carrots with the greens still attached: the bitter carrot fronds make a great topping for the pizza and balance out the natural sweetness of the carrots.
Provided by Anna Stockwell
Categories Onion Bake Vegetarian Kid-Friendly High Fiber Dinner Lunch Carrot Healthy Fontina Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 pizzas, serves 4-6
Number Of Ingredients 15
Steps:
- For the carrot purée:
- Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
- Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
- Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
- For the pizza:
- Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
- Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about 6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and bake until dough is beginning to brown, about 5 minutes.
- Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through, until cheese is melted and bubbling, 10-12 minutes. Transfer pizzas to cutting boards, top with carrot fronds, and slice.
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- Steam the carrots for a few minutes until soft. Refresh under cold water and drain well. Puree with a hand held stick blender or food processor until smooth. Set aside.
- Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
- Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
- In a bowl, mix the carrot puree (don’t worry if you don’t have quite enough left over from the pizza), tomato puree, oregano and garlic powder. Season with the salt and pepper and adjust to taste. Keep refrigerated until ready to use.
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