This Carrot Rosemary Puree Pizza will transform your pizza night. Bright carrots pureed with fragrant rosemary create an unexpected twist on traditional pizza sauce, setting the stage for a low-key night of unwinding.
While I firmly believe in the sanctity of gathering around the kitchen table, I bend the rules on pizza night. It is the one evening when we move our placemats to the coffee table, weigh our plates down with warm squares of pizza, and tune in to some Netflix.
Inevitably, nights like this occur after busy days or weeks capped by an exhaustion so palpable I can almost hear the cells of my body begging for a break. My mind becomes fuzzy, my eyes glaze over, and my body feels a sudden and strong gravitational attraction to my couch.
I succumb to its pull only after a warm, cheesy pizza comes out of the oven, ready to keep company with Netflix and me.
Not just any pizza, of course. A homemade crust that acts like a pillow for a slightly earthy and sweet carrot puree with fragrant rosemary. Atop the blanket of this unconventional sauce sits a medley of shallots, dates, and goat cheese. The salty-sweet combination of toppings on this pizza is irresistible and comforting, especially on these fall days where we have to pack the same amount of action into dwindling hours of daylight.
A pizza night like this was exactly what was in order after the whirlwind of my last few weeks, in which I thought it would be a stellar idea to travel across the country to my hometown to run a half marathon with my dad and attend a dear friend’s wedding in the same twelve hour period, then fly back home long enough to unpack my running shoes and shiny heels and repack my hiking boots and down vest to head to the mountains for a week of Outdoor Education with my students (which I co-planned, while training for said half marathon). Whew. I made it through and every passing second was worth the requisite work, but I am undoubtedly relieved (and still digging myself out from the hours of mind-numbing exhaustion, thus the belated post).
- At the race finish with my parents, hiking with students to see Aspens in fall, and ready for the wedding!
Sometimes, we just have to concede victory to force of the couch and pile our plates high with pizza as we decompress.
I encourage you to do the same as you enjoy the many layers of this delicious pizza.
Carrot Rosemary Puree Pizza
This Carrot Rosemary Puree Pizza will transform your pizza night. Bright carrots pureed with fragrant rosemary create an unexpected twist on traditional pizza sauce, topped with sweet dates and creamy goat cheese.
For the dough:
6 ounces (¾ cup) warm water
1½ teaspoons active dry yeast
1 tablespoon honey
5 ounces (about 1 cup) all-purpose or bread flour, plus additional 1-2 tablespoons
5 ounces (about 1 cup) whole wheat or whole wheat pastry flour
2 tablespoons olive oil
1 teaspoon salt
2 shallots, thinly sliced
1-2 teaspoons olive oil
6 ounces mozzarella cheese
2.5 ounces goat cheese
6 Deglet dates, chopped
First, make the pizza dough. In the bowl of a standing mixer, combine the warm water, yeast, and honey and let it sit for 5 minutes. Add in the olive oil, flours, and salt. Using the dough hook, mix the dough on medium speed for 5 minutes, adding an additional 1-2 tablespoons of all-purpose or bread flour, as needed, if dough does not come together in a ball (I had to add 1 additional tablespoon). If you don’t have a stand mixer, turn the dough onto a lightly floured surface and knead for 5 minutes.
Remove the dough from the bowl and spray bowl with cooking spray or coat with olive oil. Return dough to bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 30-40 minutes. After the dough has doubled, punch it down, then cover it again and let rise 20 minutes more.
While the dough is rising, prepare the carrot rosemary puree and other toppings. Put the chopped carrots into a small saucepan and cover with water about an inch over the surface of the carrots. Bring water to a boil, then reduce to a simmer until the carrots are tender, 15-20 minutes.
Drain the carrots and add the rosemary, salt, garlic, and olive oil. Using an immersion blender, blend until the mixture is smooth and all the ingredients are incorporated. Alternatively, you could make the puree in a food processor (but I prefer the immersion blender because cleanup is much easier!).
For the shallots, heat 1-2 teaspoons olive oil in a pan over medium-low heat. Add the sliced shallots and saute until shallots have softened.
Preheat the oven to 500°F.
After the dough has completed its second rise, roll it out onto a baking sheet or pizza pan (mine covered an 11” x 17” baking sheet). Spread the carrot rosemary puree over the dough, then add the mozzarella cheese. Scatter shallots, dates, and goat cheese on top. Bake in the preheated oven for 10-15 minutes, until crust and cheese begin to brown slightly.
Recipe by Stop, Cook & Listen