Carrot Pizza
- 1/2 lb pizza dough (home made is best, it can be made ahead and frozen in 1/2 lb balls). If your dough is frozen, put it in the fridge the day before you plan to use it so that it can thaw evenly.
- flour for dusting
- 1/2 cup roasted carrot puree
- 1 clove fresh garlic
- 1/4 cup roasted onions
- 1/2 cup ricotta cheese
- 1/8 lb spicy pepperoni sliced thin, or cured meat of your choice (you can omit the meat for a vegetarian dish)
- A hard cheese for grating – like pecorino Romano. I used a cheese we sell at Saxelby Cheesemongers called Olga – it has the hard & salty characteristics that you want for this purpose.
- Fresh arugula
- 5 medium sized carrots cut into sticks
- 1 ripe peach, peeled
- 1 Tablespoon red wine vinegar
- 1/4 cup water – add as needed
- 3-4 Tablespoons olive oil
- 1/4 teaspoon salt
- Produce
- Arugula, Fresh (1)
- Carrot puree, roasted (1/2 cup)
- Carrots cut into sticks, medium sized (5)
- Garlic, fresh (1 clove)
- Onions, roasted (1/4 cup)
- Peach, ripe (1)
- Meat
- Pepperoni, spicy thin (1/8 lb)
- Condiments
- Red wine vinegar (1 Tablespoon)
- Cooking & Baking
- Flour (1)
- Olive oil (3 Tablespoons)
- Pizza dough (1/2 lb)
- Salt (1/4 teaspoon)
- Drinks
- Water - add (1/4 cup)
- Dairy
- Ricotta cheese (1/2 cup)
- Other
- A hard cheese for grating – like pecorino Romano. I used a cheese we sell at Saxelby Cheesemongers called Olga – it has the hard & salty characteristics that you want for this purpose.
Preparation
Read recipe preparation on reciperelay.com
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Recipe Stats
Published August 17, 2012 (6 months ago).
31 people saved this recipe.
