Carrot Pizza with Fontina and Red Onion
Epicurious.com
Epicurious.com
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
  • 1/2 cup white wine
  • 1/2 teaspoon kosher salt
  • 1/4 cup mascarpone
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound prepared pizza dough, room temperature
  • All-purpose flour (for surface)
  • Olive oil (for brushing)
  • 8 ounces Fontina cheese, grated (about 2 cups)
  • 1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
  • 1 cup (loosely packed) carrot fronds or baby arugula

Instructions

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