This was born out of the need to use some carrots when I found myself with an abundance!
I'm a stickler for trying not to waste, we waste 40% of our food supply here in the US and that's just way too much.
I take it as a challenge, that I actually enjoy, creating new recipes to use what's left hanging around.
I'm so about it, that should you ever find yourself with things you need to use, hit me here or on Instagram, tell me whatcha got and I'll give you some ideas.
This recipe is split into three actually, the dough and that will make enough for 4 12 inch pizzas. it will keep in the fridge for about a week and in the freezer for a month.
The next is the toppings and instructions for the carrot pizza, and finally the carrot top chimichurri that makes this amazing! It's so worth buying your carrots with the tops to try this, you won't be disappointed...promise!
If you don't want to mess with it you could always use pesto, but I hope you'll give it a try.
This combines the sweetness of the carrots, the crisp of the crust, the heat of the jalapeno and the tang from the chimichurri....perfection!
This would be a great vegetarian meal or a wonderful nibble with cocktails before dinner.
I feel like you can put most anything on a great pizza crust and enjoy.
If you wanted to add some meat to this, prosciutto would be a nice choice. I love the way it gets a little crispy when it cooks on the pizza.
With or without meat its a great little pizza.
Spring carrot and jalapeno pizza with carrot top chimichurri
Pizza dough recipe makes 4 12 inch pizzas
prep for dough and rise time is 1hr 20 min
Total time once dough is ready is 30 minutes
1 2.2lb bag "00" flour
2 tsp yeast
2 2/3 cup warm water
2 tsp sugar
6 Tb good quality olive oil
1 1/2 tsp salt
Add the yeast and sugar to the water and let it bloom for at least 5 minutes.
In the bowl of a stand mixer add the flour and the salt and mix make a well in the middle and add the yeast mixture and the olive oil and with the dough hook mix on low until combined, then turn up to medium and knead for 7 minutes.
Place dough in a well oiled bowl and let sit covered with a damp kitchen towel for minimum of 1 hour, but could be made in the morning and left all day.
Ingredients for carrot pizza
1/4 of the above pizza dough
3-6 small carrots sliced longways thinly
1-2 jalapenos sliced thin
2 Tb olive oil
1 Tb minced fresh garlic
2 Tb everything seasoning
1 1/2 cup grated gruyere cheese
1/4 cup grated parmesan
salt and pepper
Pre heat oven to 500 degrees
Let pizza dough come to room temp if it was refrigerated.
Shape into a 12 inch round, do not use a rolling pin, if you can just use your palm to press it out and then pull the edges to widen.
I like to do mine on parchment paper it makes it easier to move in and out of the oven. The parchment says only temps to 425, but I use it all the time at 500 for pizza...what a rebel!
Brush with 1Tb olive oil and fresh garlic.
Toss carrots and jalapenos with other Tb of olive oil and salt and pepper.
Sprinkle edges of dough with everything seasoning and then sprinkle cheese evenly on pizza.
Place your carrots and jalapenos on top of cheese. Place in the oven on a pizza stone and cook for 12-15 minutes until nice and golden and crisp.
Sprinkle with parmesan and chimichurri
Carrot top chimichurri
1 cup carrot greens
zest of 1 lemon
1 tsp fresh minced garlic
1/4 cup olive oil
Place everything but the oil and chili flakes in a food processor or blender and blend. With machine running add the olive oil until combined. Stir in the chili flakes and taste for salt and pepper.