Carrot and Ginger Pesto Pizza
Roasted Winter Vegetables
January 12, 2016
Baked Eggs with Seasonal Veggies
May 11, 2016
Carrot and Ginger Pesto Pizza
Carrot and Ginger Pesto Pizza is a delicious and nutritious recipe that will satisfy pizza and vegetable-lovers alike! With an assortment of seasonings, the pizza flavor is tied together perfectly.
Ingredients
Directions
Bring a medium saucepan to a boil. Place the coarsely chopped carrots in the boiling water for just about 3 minutes, to soften them. Drain the carrots and cool.
In the bowl of a food processor, combine the carrots, ½ cup whole toasted hazelnuts, the fresh ginger, ½ tsp sea salt and the ¼ cup Colavita Olive Oil. Pulse to combine and then process until mostly smooth, but some small chunks remain. Scrape down the sides of the processor bowl between mixing if needed. Adjust seasoning.
Remove the pesto from the processor bowl, and store in an airtight container for up to 3 days. Taste for salt, adding more if needed.
If using a pizza stone, heat your oven to 500°F and allow the stone to heat in the oven for 30 minutes before baking on it.*
Stretch out your dough on a pizza peel dusted with flour to about 8-10” in diameter.
Using a spoon or small spatula, spread the carrot pesto over the top of the pizza dough. Then apply the ricotta cheese in symmetrical dollops over the pesto. Sprinkle a pinch of Aleppo pepper over the top and drizzle with about a teaspoon of Colavita Olive Oil.
Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
Remove from the oven and garnish with the chopped fresh parsley and the extra chopped hazelnuts. Serve immediately!
*If you can’t find toasted hazelnuts, simply spread raw hazelnuts on a cookie sheet and toast them in the oven at 350°F for 10 to 15 minutes, until golden. Place a kitchen towel and rub to remove loose skins (don't worry if you can’t remove all the skins). Cool completely.
Shop this recipe
Ingredients
Directions
Bring a medium saucepan to a boil. Place the coarsely chopped carrots in the boiling water for just about 3 minutes, to soften them. Drain the carrots and cool.
In the bowl of a food processor, combine the carrots, ½ cup whole toasted hazelnuts, the fresh ginger, ½ tsp sea salt and the ¼ cup Colavita Olive Oil. Pulse to combine and then process until mostly smooth, but some small chunks remain. Scrape down the sides of the processor bowl between mixing if needed. Adjust seasoning.
Remove the pesto from the processor bowl, and store in an airtight container for up to 3 days. Taste for salt, adding more if needed.
If using a pizza stone, heat your oven to 500°F and allow the stone to heat in the oven for 30 minutes before baking on it.*
Stretch out your dough on a pizza peel dusted with flour to about 8-10” in diameter.
Using a spoon or small spatula, spread the carrot pesto over the top of the pizza dough. Then apply the ricotta cheese in symmetrical dollops over the pesto. Sprinkle a pinch of Aleppo pepper over the top and drizzle with about a teaspoon of Colavita Olive Oil.
Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
Remove from the oven and garnish with the chopped fresh parsley and the extra chopped hazelnuts. Serve immediately!
*If you can’t find toasted hazelnuts, simply spread raw hazelnuts on a cookie sheet and toast them in the oven at 350°F for 10 to 15 minutes, until golden. Place a kitchen towel and rub to remove loose skins (don't worry if you can’t remove all the skins). Cool completely.