The first time I saw this recipe on epicurious I knew I had to make it for Easter and for this blog. This carrot sauce pizza is so fun, bright, and I honestly can’t wait to try it again. As opposed to traditional tomato sauce for the pizza this recipe calls for homemade carrot puree. Such an exciting twist!
How adorable are these place mats from HomeGoods?! The Easter Bunny aka Mom got them for me! A perfect addition to our new home!
Y’all know I won’t lie to you, so I must confess that I cheated a little bit by using store bought crust. Hey, sometimes we don’t have an extra hour to stand in the kitchen and make our own dough. And in fact the recipe calls for prepared dough. So ha! I didn’t even really cheat that bad! Per usual I improvised because I did not have all of the ingredients the original recipe calls for. Shocker. You know when I write in my other recipes “use whatever you have on hand” this is my go-to solution to avoid another trip to the grocery store. So I make the effort to find similar ingredients – texture, taste, etc. – from my kitchen and have a Tim Gunn, “Make it work” moment. I find myself doing this quite often especially when converting traditional recipes to pescetarian. You can also find great lists on Pinterest of healthy substitutions. Well isn’t that a nice lead-in. Are y’all following me on Pinterest? Here you will find a variation of recipes, crafts, home decorating ideas, and even our wedding!
Back to pizza
Carrot Pizza with Fontina and Red Onions
Serving Size: 4-6, makes two pizzas
Cook Time: 35 min.
- 2 T olive oil
- 1/2 sweet onion, chopped
- 1/2 pound of carrots (about 3-4 medium size), peeled and thinly sliced
- 1/2 cup white wine – I used Savy B! because obviously I am going to pour myself a glass after pouring some into this sauce
- 1/2 tsp. kosher salt
- 1/3 cup 0% Greek yogurt
- 1 T parmesan cheese, grated
- 1/8 tsp. cayenne pepper
- 2 cups Fontina cheese, shredded
- 1/2 medium red onion, root intact and thinly sliced
- 1 cup baby arugula
Heat olive oil in a large skillet over medium-high heat until you can smell the oil or it makes a ripple effect across the bottom of the pan. Add chopped onion and cook until translucent, about 2 minutes. Add thinly sliced carrots and cook until it begins to brown. This means that the natural sugars from the carrot are beginning to caramelize aka yum. Add the white wine and cook, stirring frequently, until the liquid is reduced by half.
Reduce heat to a medium-low, add salt and 1 cup of water. Stir to combine. Cover and let simmer until the carrots are tender and most of the liquid has evaporated – about 15 minutes. During this time you can slice the onion, shred the cheese, and pre-heat the oven to 420F
I found that there is not enough liquid in this sauce to use an emersion blender. So I followed the directions! Aren’t y’all proud?! Transfer the carrot and onion mix into a blender, add the Greek yogurt, parm, cayenne and another 1/4 cup of water. *Important step* Remove the stopper from the lid and cover with a kitchen towel. Because the contents are so hot they need to ventilate as they blend. Hot carrot sauce on your Easter best or a sweet blister on your arm is a major no. Puree until smooth.
Spread the carrot puree evenly on two cooked pizza crusts – however you decide to crust your pizza (homemade, store bought dough, or ready to go dough) is totally up to you! Sprinkle the cheese and onion over each pizza. As you can see I was a little bountiful with my cheese on this one pizza. If you are baking both pizzas at once rotate the baking sheets from top to bottom rack halfway through. Total cooking time is about 25 minutes or until the cheese is bubbly and golden.
As soon as that bad boy comes out of the oven top it with arugula. The heat will wilt the arugula into the cheese. If you have a carnivore amongst you, top it off with a few ribbons of proccuitto or add this about 5 minutes before the end of cooking time to crisp up the edges and warm the meat through. Next time I make it (and I will make it again, sooo good) I will be sure to update this post and photograph both pizzas. Until then my friends, enjoy!