Crunchy Carrot Pizza #FRD2014

Inspired by Jaime Oliver's Crunchy Carrot Pitas, a Food Revolution Day recipe, we decided to do a little twist; we made pizza! I had some carrots from Grimmway Farms and some bell peppers from Baloian Farms, both are sponsors for this year's #BrunchWeek, so this was a quick, easy dinner.

Quick and Easy Pizza Dough

1 T active dry yeast
1 T organic granulated sugar
1 C warm water
3 C white whole wheat flour
1/2 C ground cashews
2 T olive oil
freshly ground pepper
freshly ground salt
fennel pollen
more olive oil for drizzling

Preheat oven to 450 degrees F. In a large mixing bowl, dissolve yeast and sugar in warm water. Let bloom until creamy, about 10 minutes. Stir in flour, ground cashews, and oil. Beat with a wooden spoon until smooth. Let rest for 5 minutes.

Roll the dough - with a floured rolling pin - onto baking stone. Make it as flat as you can. It will puff up! Sprinkle with salt, pepper, and fennel pollen. Drizzle with more olive oil and bake for 12-15 minutes, until the crust is lightly browned and slightly puffed. While it bakes, make the toppings.

Toppings
Fresh Ricotta Sauce

1 C fresh ricotta (here's our homemade ricotta)
4 roasted mini bell peppers, deseeded and diced
2 T fresh chervil, chopped
freshly ground salt
freshly ground pepper

Blend all of the ingredients together in a mixing bowl with a fork until well-combined.

Crunchy Carrot Salad

2 C shredded or julienned carrots
2 T fresh chervil, chopped
freshly ground salt
freshly ground pepper
2 T olive oil
1 T freshly squeezed lemon juice

Stir all of the ingredients together in a bowl until everything is well-coated.

Once your crust is baked, let cool for 5 minutes. Spread the ricotta sauce over the crust. Top with the salad. Slice and serve immediately. Another hit...just like our Carrot Flatbread!

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