On Deck: Forever Fall Pizza
Author: 
Recipe type: pizza
 
(Recipe will make three 10-inch pizzas)
Ingredients
  • 8–10-ounce dough balls
  • 2-3 large heirloom carrots
  • 6 ounces of the best goat cheese you can find
  • 9 ounces shredded whole milk
  • mozzarella
  • Drizzle, real maple syrup
  • 3 ounces toasted pepita
Instructions
  1. To roast the carrots: peel and toss carrots in olive oil, sprinkle with salt and pepper.
  2. Place in preheated 500-550 F oven in an oven safe tray/dish.
  3. Cook for 10 or so minutes, rotating the carrots every 2 to 3 minutes. Depending on carrot size you may need to cook a little more or a little less. You still want them to have a little snap to them since you are going to cook them on the pizza.
  4. Once cooked, remove from hot tray to cool.
  5. Cut carrots on a bias, around ¼- inch in thickness.
  6. To roast the pepitas: Place a pan on burner and heat to medium.
  7. Add pepitas and toss until they start to brown and you can hear them crackle.
  8. Remove from heat and cool.
  9. To make the pizza: Stretch dough ball to desired thickness and add to a floured peel.
  10. Top pizza with shredded mozzarella and arrange the colorful roasted carrot pieces around.
  11. Bake pizza for 8 to 10 minutes at 550 F. When pizza is finished cooking, let rest on a cooling rack.
  12. Cut pizza into six slices.
  13. Pinch and place the goat cheese and add to pizza.
  14. Then add the toasted pepita and drizzle with maple syrup. If your carrots came with the fronds still attached, you can add for a fresh pop of color and taste.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/on-deck-forever-fall-pizza