Recipe Carrot Pizza with Fontina Cheese and Red Onion

[SatNavSaysStraightOn]

Whilst looking around for unusual carrot recipes for a certain challenge whistling I came across this recipe which looked to fit the bill perfectly! The recipe comes from here (http://www.epicurious.com/recipes/food/views/carrot-pizza-with-fontina-and-red-onion-56389448)

It looks devine!

Carrot Pizza with Fontina and Red Onion

Ingredients
For the carrot purée:
2 tablespoons olive oil
1/2 medium onion, chopped
1/2 pound carrots (about 3-4 medium carrots), 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

Preparation
For the carrot purée:

1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes.
2. 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.
3. Reduce heat to medium-low, add the 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.
4. Transfer the 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:

1. Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
2. 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).
3. 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.
4. Spread the carrot purée evenly on pizzas, then sprinkle with cheese and onion.
5. 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.
6. Transfer pizzas to cutting boards, top with carrot fronds, and slice.

Do ahead:
Carrot purée can be made up to 2 days in advance and stored in the refrigerator until you're ready to assemble the pizza.

 

[classic33]

A bit on the thin side though!

 

[SatNavSaysStraightOn]

I like my pizzas thin in the traditional Italian style!

 

[L_B]

I do like my pizza and I do like a thin crust but t is one just may be a little bit extreme for me.
I like the traditional toppings and carrots isn't one of them. It is unique though. Pretty color..lol

 

[winterybella]

I have to say if the challenge was all about appearances, this one would definitely be up there for the top prize. However I know Judge Classic33 will not be fooled by appearances but we'll see.I still have to say I like the idea here even if the crust is a little thin. I suspect thin is going to be great for taste.

 

[SatNavSaysStraightOn]

There's nothing stopping anyone making the crust thicker!
And I suspect that the topping will actually be quite tasty. I am working on a vegan version for the weekend...