Carrot Pizza

Formal class time in the kitchen is quickly approaching its end (yes, you are hearing a few sniffles), and we’ll be heading out to local farms soon. No sadness on that end: I’m ready to get my hands dirty and learn tricks from several ethically managed farms in the area.

But our past few days in the kitchen have been creative ones in which we’ve had a little room to play with local ingredients that happen to be available. Pizza day last week was one of the most fun, and a classmate of mine concocted an absolutely delicious vegetarian Carrot Pizza. I still can’t get it out of my head, so I figured it was time to share it with you.

He began by sweating chopped carrots and onions in a little oil or butter, simmered them in vegetable stock (or water) until tender, strained, and puréed them in a food processor yielding a silky smooth and sweet carrot ‘sauce’ base for his pizza. He finished it simply with julienne of various veggies, fresh basil and a little cheese. It was brilliant. I’m still craving it.

I would love to know your favorite and/or most creative pizza flavor combinations! I’d also love a really fantastic crust recipe if any of you have one…

So while you’re still thinking about pizza, here are a few pics of more traditional pies that made the Pizza Day cut…

Pear, bleu cheese, pecan and balsamic. The same version, sans the bleu cheese, is above for the non-bleu-cheesers of the group.

Traditional tomato sauce we’d made during our days exploring canning techniques, topped with mushrooms and prosciutto.

Pesto of mixed salad greens with just a little basil- still quite delicious- with sun dried tomatoes and mozzarella we made earlier that day.

Anchovy, onion, basil and sun dried tomatoes.

All the meats, with a few shrooms. I’m thinking this one was made in retaliation to the carrot pizza above which avoided animals altogether.

Caramelized onions, prosciutto and fresh basil finished with an egg.

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60 thoughts on “Carrot Pizza

  1. That carrot pizza is genius! I wonder if I can fool my veggie-hating child into eating this, since he loves pizza. He may never know if I add enough cheese. Thanks for the inspiration!

  2. Those look so delectable. I’ve been making lots of pizzas on the grill lately, with toppings like tandoori chicken and paneer and caramelized onions. I’ll have to try some of your awesome combos.

    • Wow… why don’t we just trade! I’d love some of your tandoori chicken, caramelized onions… and I’m a sucker for paneer :D So wish we could! I really need to get an outdoor girl… what a perfect way to bake a pizza in the summer!

      • They turned out really good except paneer doesn’t really melt so I also added a little asiago cheese with it. All of your combos look amazing. I’m doing some more this weekend so I’m adding your carrot sauce to the lineup! I use a no-knead crust. I’ll let you know how it goes!

    • Your site is such a super resource! Score :) This pizza crust recipe will be the next one I try. Maybe the 00 flour (and rye and cornmeal) will give me more of the texture I’m wanting. Thank you so much, Emmy! Looking forward to another pizza day soon!

  3. Wow! I absolutely agree with you the carrot pizza is brilliant! I just recently had a “carrot cream” served with my pan seared scallops and it was divine. Love the creative use of these beautiful veggies. And so exciting to be able to go out to the local farms! I think we are two of a kind Ms Deb, I’d love to get my hands dirty too! :)
    My very fave pizza to make at home is a caramelized onion, sun dried tomato, grilled marinated artichoke, wilted spinach, with mozzarella and sheeps milk feta over spicy tomato sauce. Unfortunately our pizzas at home are gluten free. Sadly, I do not make the pizza crust at home, although I’ve made them previously, they are just so delicate and I’m not terribly delicate. LOL! Delicious Wishes my friend!!

    • Ok, now it’s my turn to agree with you that your carrot cream served with pan seared scallops definitely sounds divine. I might actually be trying that one soon… any other particular flavor profile with the carrots and cream? Hmmm…Mmmmm :D
      Your favorite pizza at home sure sounds as if it’s earned the title for good reason. Caramelized onions, feta and spicy tomato sauce… that’s a sure win! ‘You’re not terribly delicate’… just made me chuckle ;) You are absolutely awesome, friend!

      • Haha! Glad I could give you a good chuckle Deb :) My not so delicate hands usually tear the delicate gluten free dough and we end up with what might resemble a pizza but really looks more like a calzone.
        I’ve also had a creamy carrot vinaigrette that was lightly spicy and surprisingly delicious. I haven’t recreated that one yet. I do prepare a lovely carrot ginger soup during the fall and winter months. However, because the soup is excellent at room temperature I think it would make a lovely summer soup.
        Have a super fabulous week friend!!

  4. Being a “mostly” raw vegan, my favorite pizza is made on a flax and millet pizza crust, covered with a homemade pesto sauce (no parmesan, just pinenuts, fresh basil leaves, sea salt, a pinch of cayenne pepper, and olive oil). It is then topped with thinly sliced Roma tomatoes, thinly sliced Bermuda/red/purple onion (everyone calls it something different), chopped broccoli, and red bell pepper slices. It is one of my few “cooked” meals ~ warmed in the oven for 12 to 15 minutes so the veggies are still crunchy. Yum!

  5. I’m so lucky that it’s morning here and I’m not (tipsy) and craving late night pizza! The carrot purée is a great idea to get more veggies in a pizza, as for the others, I’ll put my hand up for anything with prosciutto.

    Did I hear you say that your class made mozzarella??? :) (big, big, smile!)

  6. I’m reading this at work, eating my leftover lunch… and drooling. :D I think I will have to make pizza this week. Pizza is a “comfort” food to my italian side, and I have to say your post just made me sooo happy. They look devine!!! Thanks so much for sharing!

  7. Deb, those look fabulous. I can’t wait to try the carrot version. My newest favorite from a local restaurant (haven’t done it at home yet, but I will) is roasted cremini mushrooms, smoked mozzarella, grana padano cheese, fresh arugula and truffle oil. So good! Terri

    • Thank you so much for the crust recipe link. It does sound great… and I appreciate all the extra tips within the recipe! I absolutely LOVE your site. You’re quite a strong person inside and out! Look forward to joining your journey :)

  8. My favorite is a Rachel Ray recipe with cottage cheese as the “sauce” and then spicy sauteed greens. Your carrot variety will be on my to-do list.

  9. I’d now like to shovel pizza (and nutella poundcake) down my throat. Thank goodness I’m trapped in a hotel and have no access to any of those things!

    As far as pizza flavors, the Cheeseboard Collective in Berkeley, CA, makes a lemon cheese pizza. If I’m not mistaken it is a three or four cheese blend with lemon zest on an olive oil base- no tomato based sauce. So simple, so amazing. Use hard, strong cheeses, like the ones from our favorite country :-)

    Miss you lady!

    • Aahhhh… beautiful friend! Now I am the one wanting to shovel a quattro formaggio and lemon (whatever a lemon is in Italian…limone?) pizza down…
      Sorry you’re stuck in a hotel, but you completely make my day by using a bit of your time as blog catchup :D Hope life is treating you well.
      We really, really need to make it back to our favorite country again soon.
      But maybe even the same state within our own country would suffice for the time being…

  10. Pingback: The radish pizza experiment | 90in9

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