Carrot Pizza with Fontina and Red Onion

Epicurious

Carrot Pizza with Fontina and Red Onion Chicken Meatball Sub with Gobs of Fresh Mozzarella Chicken Meatball Sub with Gobs of Fresh Mozzarella Savory Dutch Baby Savory Dutch Baby

Photo by Tiny Foodie

Tweaks for the littles

Swap the white wine for chicken broth and skip the crispy crust for small toddlers. Cut into bite size pieces and serve.

Get the recipe on Epicurious

Ingredients

For the carrot purée

2 tablespoons olive oil

1/2 medium onion, chopped

1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced

1/2 cup white wine

1/2 teaspoon kosher salt

1/4 cup mascarpone

1/8 teaspoon cayenne pepper

For the pizza

1/2 pound prepared pizza dough, room temperature

All-purpose flour (for surface)

Olive oil (for brushing)

8 ounces Fontina cheese, grated (about 2 cups)

1/2 medium red onion, root intact and thinly sliced lengthwise into wedges

1 cup (loosely packed) carrot fronds or baby arugula

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