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.