Carrot Pizza With Fontina And Red Onion Recipes

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HONEY-ROASTED CARROT AND GOAT CHEESE PIZZA



Honey-Roasted Carrot and Goat Cheese Pizza image

The sweetness of these carrots perfectly balances out the tartness of the goat cheese. This melty, cheesy pizza is topped with a lemon arugula salad to make the meal complete!

Provided by Elizabeth

Categories     Main Dishes     Pizza Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 CAULIPOWER® Cauliflower Pizza Crust
4 teaspoons olive oil, divided
1 large carrot, thinly sliced on the diagonal
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ medium red onion, thinly sliced
4 ounces goat cheese, at room temperature
1 egg yolk
1 clove garlic, minced
1 lemon, zested and juiced
salt and ground black pepper to taste
2 teaspoons honey
1 cup baby arugula

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.
  • Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.
  • Roast in the preheated oven for 10 minutes.
  • While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.
  • Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).
  • Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.
  • Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.
  • While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 25.8 g, Cholesterol 84.5 mg, Fat 18.8 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 7.6 g, Sodium 422.6 mg, Sugar 5.9 g

W+M CARROT PIZZA



W+M Carrot Pizza image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 29

2 ounces olive oil, plus more for the pan
2 ounces sugar
2 ounces dry yeast
2 ounces kosher salt
9 cups all-purpose flour
2 cups starter
1 cup unsalted butter
1 1/2 cups chopped onion (1-inch pieces)
1/2 cup all-purpose flour
8 cups whole milk
4 cups heavy cream
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper
6 jumbo carrots, sliced into 1/2-inch-thick rounds with a mandoline
2 medium oranges, zested and juiced
1/2 cup raw honey
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 cup almonds
1 cup hazelnuts
1 cup sesame seeds
2 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
2 tablespoons paprika
1 tablespoon ground cumin
2 cups grated Gruyere cheese
Sliced Fresno chiles, for topping
Chopped fresh cilantro, for topping

Steps:

  • For the pizza dough: In a mixer fitted with a hook attachment, mix the olive oil, sugar, yeast, salt and 5 1/2 cups water for 5 minutes. Incorporate the flour and starter and mix for 10 minutes, until it becomes a soft dough ball. Remove from the mixer on to a table and divide into 9-ounce balls. Put the dough balls on a sheet pan with a little olive oil, cover with plastic wrap and let rest for 1 hour.
  • For the soubise sauce: In a heavy medium pot, melt the butter. Using a wire whisk, incorporate the onions and cook over medium-high heat until translucent, about 6 minutes. Lower the heat to medium and slowly add the flour, whisking until you have added all to make a roux. Slowly add the milk, whisking until combined. Add the cream the same way. Add the salt and pepper and cook to a soft boil until slightly thick, 10 to 15 minutes. Remove from the heat and mix with an immersion blender until you have a smooth texture. Cool in the refrigerator until ready for use.
  • For the roasted carrots: Preheat the oven to 300 degrees F.
  • Mix the carrots, orange zest and juice, honey, salt and pepper in a medium mixing bowl until well incorporated. Place the mixture in a half sheet pan, cover with foil and bake for 45 minutes. Uncover and finish baking until the carrots have dark brown edges, about 15 minutes. Remove from the oven and cool completely for use.
  • For the dukka: Preheat the oven to 350 degrees F.
  • Line a large sheet pan with parchment and toast the almonds, hazelnuts and sesame for 10 minutes. Cool, move to a grinder and pulse to the texture of large breadcrumbs. Grind the coriander, peppercorns and fennel seeds to a fine powder and add to the nut mixture. Mix in the paprika and cumin and keep in airtight container up to 2 weeks.
  • For the assembly: Preheat a pizza stone in the oven to 400 degrees F.
  • Stretch the pizza dough to 14-inch rounds. Spread evenly with the soubise and top with the Gruyere, Fresno chile slices and carrots. Bake until golden brown. Cut each into 6 slices and sprinkle with dukka and fresh cilantro.

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