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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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