Fall Pizza with Carrots, Pistachios, and Thyme
Enjoy a cozy vegetarian fall pizza with a carrot base, pistachios, thyme, red onions, mozzarella, and parmesan—a seasonal twist on pizza night.
Equipment
- blender or food processor
Ingredients
- 2 medium-sized carrots peeled and cut into thin rounds
- ½ cup water or milk 12 cL
- 1 Tbl cream
- salt and pepper to taste
- store-bought or homemade 12 inch pizza crust 30 cm
- red onion about 15 thin half moon slices
- handful of thin parmesan shavings
- 4½ ounces buffalo mozzarella 125 grams
- handful of choppped pistachios toasted
- red pepper flakes to taste
- a few branches of fresh thyme
Instructions
- Preheat oven to 425F / 220C (or follow the temperature instructions for your dough).
- Steam carrots until very tender. Blend with water, cream, salt, and pepper to obtain a purée. Spread the mixture over the dough, leaving a border. Scatter the red onion slices on top.
- Cook in the oven for about 10 minutes, or until slightly golden (again, follow the instructions for your dough). Remove from oven.
- While hot, scatter the parmesan, mozzarella, pistachios, red pepper flakes, and thyme. Let the cheeses melt for a couple of minutes.
- Serve and enjoy!