Carrot Pizza with Fontina and Red Onion
Epicurious



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.
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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