My aunt recently sent me a recipe for a carrot pizza (original recipe and her notes attached below) and, while I was intrigued by the concept, thought that a few tweaks were in order. I really wanted the carrot flavor to shine, rather than the cheese, as I had a beautiful bunch of spring carrots from the farmer's market.
This made for a delicious dinner despite L.'s initial (unfortunately quite vocal) misgivings and, were the crust rolled out into a rectangle and the end result then cut into little squares, would also make terrifically good and unusual canapés. Also, the carrot purée, with the addition of tahini to add to the earthiness of new carrots, was so delicious that I will be using it on its own as a side dish in the not too distant future.
I used a sourdough pizza crust (equal parts sourdough starter and flour, a teaspoon of salt and a drizzle of olive oil) but store bought or from the local pizza shop is more than fine. A whole wheat crust would taste really good here.
Last but not least, I felt that the capers and Parmesan added enough salt to the dish but you may feel differently and want to add some to the carrot purée.
This recipe makes a dinner pizza for 2 or appetizers for 4-6.
1 ball pizza dough, homemade or store bought
1 bunch spring carrots, greens still attached
1 cup of the carrot greens, chopped
2 tsps tahini paste
1 tsp fresh thyme leaves
1/2 cup Parmesan
1 Tbsp spring onion, chopped into fine coins
1 Tbsp capers
1 tsp brine from the caper jar or vinegar
1 tsp olive oil
Separate the greens from the carrots and set aside. Wash the carrots well and cut off tails and tops. Since I used spring carrots with very fine skins, I did not bother to peel them, though I would for more mature ones.
Place the carrots in a saucepan with enough water to cover by about 1/2 an inch. Simmer until tender when pierced with a fork, about 15 minutes. Drain roughly.
Add the tahini to the pan and, using an emulsion blender, purée until smooth. Stir in the thyme leaves and set aside.
Preheat oven to 500.
Roll out the dough and place on a baking tin. Place in oven and bake for 10 minutes.
Remove from the oven and spread with the carrot purée. Return to the oven for an additional 5 minutes. Scatter the Parmesan over the top and return to the oven for a few minutes, until the Parmesan has melted.
While the crust is in the oven, chop the carrot greens and spring onion. Mix in a small bowl, along with the capers, brine and oil. Toss well.
As soon as you remove the finished pizza from the oven, top with the carrot green salad and serve.
Inspiration recipe from my aunt, here.