Best Carrot Pizza With Fontina And Red Onion Recipes

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

Ingredients

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

CARROT PIZZA WITH FONTINA AND RED ONION

Carrot Pizza with Fontina and Red Onion image

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

Ingredients

For the carrot purée:
2 tablespoons olive oil
1/2 medium onion, chopped
1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon kosher salt
1/4 cup mascarpone
1/8 teaspoon cayenne pepper
For the pizza:
1/2 pound prepared pizza dough, room temperature
All-purpose flour (for surface)
Olive oil (for brushing)
8 ounces Fontina cheese, grated (about 2 cups)
1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
1 cup (loosely packed) carrot fronds or baby arugula

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.