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
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!
Comments
Post a Comment