This week we did not just one, not two, but three pizzas! We had Easter Egg pizzas and also a pizza with an actual egg on it!
I still had more ideas for Easter and there was one more pizza I wanted to try. A Carrot Pizza! And since I'm making thin crust pizza with colors, I can shape it like a giant carrot.
So, a carrot puree topping. Not something I'm particularly familiar with, so I'm going to loosely base it on this epicurious.com recipe. It starts with a peeled carrot and a red onion.
That cooks in oil until things start to soften.
Then I added a bit of cooking wine and some water to further soften it.
To make it creamy I added a bit of ricotta and pulsed everything in a food processor. I added salt, cayenne pepper, lemon juice, and a little sugar.
I'm using thin crust pizza dough along with some of that same dough I dyed green.
I love how the color stayed bright and orange the whole time.
Even after baking it.
I like how I could trim the large carrot to be a tiny carrot.
But what about the taste? It was very good! You could taste the carrot along with a little heat from the cayenne.
Chi, Richard, and Theresa all tried it and thought it was surprisingly tasty too!
That was a real vegetarian pizza in shape and ingredients!...colorful and tasty...no mistaking what that vegetable was, either...what a super creative idea for an Easter pizza...LIKE! EOMReplyDelete
I guess it was vegetarian, wasn't it. I didn't even consider that. I was surprised by how much I actually liked the pizza. I was going for looks, but it tasted great too!Delete