Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.

If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
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Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

 

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

We need a little pizza to get us through this Monday.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And not just any pizza, but this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because it’s the bomb and there’s nothing else to it.

But first, how was everyone’s weekend? It seemed to be a weekend where everyone was celebrating something, whether it was the amazing men that raised us or dear friends that were tying the knot. We had our first wedding of the year in beautiful Santa Ynez, and escaped yesterday morning just before the valley heat crept into the 100’s. The weather for the wedding was perfect, though, as we ate, drank and celebrated late into the evening at the Bride’s mother’s ranch. Unfortunately, our commitment to the wedding meant we couldn’t be with our Dads for Father’s Day, but we certainly still made sure to give them a call and let them know how much we love and appreciate them 😉

It was a great little mini-vacay and left us feeling rejuvenated and refreshed. We haven’t been on a little “getaway” for quite some time, and this weekend reminded us how important it is to do so, especially in these crazy months leading up to the wedding. It’s important to remember that balanced living encompasses so much more than balanced eating!

As quickly as that wedding came and went, we head to San Luis Obispo on Friday for our second wedding of the year. This means our week will be short and busy, and we’ll need recipes like this Fresh Fig, Prosciutto and Burrata Pizza to get us through and keep us sane (and not eating out every night of the week.) It’s quick and easy, and soooo delicious.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Let’s get real for a second: Does anyone else anxiously await the few months of fresh fig season? Ever since I moved to Napa (and realized that fresh fig season exists, because it certainly doesn’t in Hawaii, where I was living before Napa) I have been in LOVE with fresh figs. Stirred into honey and Greek yogurt, sliced and added to an arugula salad, eaten plain, added to pizza – I’ll take them any way I can get them!

So you can imagine my sheer joy when I was at the Farmer’s Market last weekend and a few of the stalls had their first fresh figs of the season. I’ve basically been waiting since last year’s fig season to make this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because, unless you want to try your hand at using dried figs (which are not my favorite, but to each his own), you really DO have to wait for this time of year to make this recipe as freakin’ delicious as it should be.

But enough of me going on about the figs, I’m sure that by now you’re anxious to hear about this pizza. Now, you know I’m a huuuuge fan of making things from scratch whenever possible, and Jim Lahey’s pizza dough recipe has been my go-to (see my recipe for Pastrami Pizza) whenever I have time to whip something up. BUT, sometimes you just won’t be able to get your act together to make a from-scratch crust that needs a huge amount of time to rise, in which case I’m all about picking up some pre-made dough from Trader Joe’s or Whole Foods. Just try to get dough that has the least amount of ingredients to minimize additives, preservatives, etc.

 

On to the toppings! Guys, the toppings. They’re my favorite part. I don’t think it’s a secret that I have a weak spot for fresh charcuterie and delicious cheese, and if you throw any sort of truffle in there I’m a goner. Since figs are a natural addition to any cheese or charcuterie platter, I decided to combine all of these favorite things and throw them on top of a pizza crust (because Lord knows we always need some carbs when consuming meats and cheeses.)

So, we take our pizza dough and slather it with a simple combination of olive oil and fresh garlic. This is the ONLY sauce we use. Don’t get me wrong, I love a good tomato sauce, but when using such amazing ingredients as prosciutto, burrata, and fresh figs, there is no way we’re going to add tomato sauce to compete with all of the other deliciousness.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Once we have our olive oil and garlic base, we add the burrata. This can get a little messy, but have no fear, it will all work out in the end. We then layer on the sliced fresh figs and prosciutto. Pop it into the oven, and wait just 10-15 minutes for that crust to get all nice and golden and the burrata to get even oozier than it was when you started. When we take the pizza out of the oven, we immediately drizzle it with a combination of honey and truffle oil (you could also use truffle honey, if you can find it) and sprinkle on a few chopped fresh chives for color (or not, up to you, but I’m an aesthetics girl.)

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And of course we eat our Fresh Fig, Prosciutto and Burrata Pizza as soon as it is cool enough to not scorch the tops of our mouths. Because that’s how we do pizza, right?

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes one 10-12 inch pizza

A quick and delicious weeknight pizza recipe featuring fresh figs, creamy burrata and savory prosciutto, topped off with a drizzle of truffle honey.

Ingredients

  • 1 package pre-made pizza dough (or use Jim Lahey’s recipe if you’re feeling ambitious)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 8 ounces burrata, sliced
  • 5 fresh figs, sliced
  • 3 ounces prosciutto, sliced
  • Salt & pepper
  • 2 tablespoons honey
  • 1 ½ teaspoons truffle oil
  • Garnish with fresh chives (optional)

Instructions

  1. Preheat oven to 475 degrees Fahrenheit. Roll pizza dough out into a 10- to 12-inch circle on a pizza stone. Brush dough with olive oil and sprinkle on minced garlic.
  2. Add burrata, then figs and prosciutto. Sprinkle lightly with salt and pepper. Place pizza in oven and bake at 475 for 10-15 minutes, or until crust is slightly golden.
  3. While pizza is baking, combine honey and truffle oil in a small bowl. Set aside.
  4. When pizza is ready, remove from oven and drizzle truffle honey over it. Sprinkle with fresh chives (if desired.) Let cool 5-10 minutes and serve.
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Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Who’s coming over for dinner?

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust

It’s finally here!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

The dessert I’ve been promising you. If you don’t remember (or aren’t following me on Instagram, which you should be!) I posted a “teaser” photo of this right around the holidays. I may have used some clever Emoji-ing (is that a word yet? If not, I’m sure it will be in the Urban Dictionary in no time) to hint at the fact that this recipe involved pizza, cheese, and a cookie. Weird, right? Did anyone have any idea that this is what I was talking about? If so, yay for you and you should definitely consider playing a game of Pictionary this weekend.

But I digress. I came up with this recipe idea after Tieghan over at Half Baked Harvest recommended dipping dark chocolate into her Honey Baked Brie (genius!) I have to admit I was curious and eager to give the pairing a try.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

It just so happens that every Christmas Eve, I have the tradition of making a “dessert” pizza for my family to enjoy while merry-making, opening gifts, etc. Is everyone familiar with dessert pizzas? I’m sure if you live anywhere near a BJ’s Restaurant you are quite familiar with the Pizookie! Which is basically the ultimate dessert pizza: a hot, deep dish cookie (your choice of flavor), served in a cast iron skillet and topped with ice cream.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I don’t get quite that fancy here (as far as serving style, at least) but let me tell you this perfect combination of flavors certainly makes up for it. For me, another classic pairing with brie is orange and almond (I’ve been known to top some baked brie with Frangelico which, BTW, is amazing and you should totally try it) so I wanted to figure out a way to serve it altogether. I started thinking about my crust, which in the past has been a classic sugar cookie crust (maybe once or twice from the dough that comes in those pop-open cardboard cans, but I’ve graduated from that now.) I figured shortbread would be the next best thing (or better) than sugar cookie, so I did some Googling and found this delicious Almond-Orange Shortbread recipe from Martha Stewart.

The first time I made this dessert pizza, I followed Martha’s shortbread recipe to a T. The second time I made it (partly because I was lazy and didn’t want to go to the store and partly because I was curious) I subbed in Amaretto for the almond extract. Let me just tell you, it was amazing. As you’ll see in the adapted recipe below, I also modified the refrigeration/freezing process so the dough would work better in pizza form.

So, this dessert pizza. We make the dough (which does take a little bit of time to set up in the refrigerator, so plan ahead) and then we roll it out onto a good ol’ pizza pan. We then bake it for a bit, just until it starts to get set and golden on us, but not until it’s completely cooked.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

We pull it out of the oven and lovingly adorn it with sliced brie and chopped dark chocolate, then pop it back in to get that brie and chocolate all ooey-gooey, melty and delicious. Once we pull it out again, we pile on some fresh fruit – I went with pomegranate seeds and raspberries because they were in season (and looked delicious!) but you can really use whatever tickles your fancy here. And, if we want to really add a final flourish, we throw on some basil for another touch of color and one more little pop of unexpected flavor.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I know it’s not Christmas anymore, but judging by how quickly this dessert pizza was eaten up by all of my coworkers (and their pressure on me to post this recipe), I think you’ll be just fine making Chocolate-Brie Dessert Pizza for any type of upcoming event or celebration. And it has fruit, so it’s healthy, right? 😉

Enjoy your weekend friends! And be sure to follow me on Instagram to see all of the fun times we’re about to have visiting our dear friends in Livermore!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust

Yield: Makes one 16-inch dessert pizza

A delicious dessert pizza pairing brie, chocolate and fresh winter fruit with a crunchy almond-orange shortbread crust.

Ingredients

    For the shortbread crust (adapted from Martha Stewart):
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon Amaretto
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • Grated zest of 1 orange (about 2 teaspoons)
  • ¾ cup sliced almonds, toasted
    For the pizza toppings:
  • 6 ounces semi-firm brie, thinly sliced
  • 1 cup dark chocolate chips (or finely chopped dark chocolate)
  • 1 ½ cups fresh raspberries
  • ½ cup pomegranate arils
  • Basil to garnish (optional)

Instructions

  1. Begin with making the shortbread dough. In the bowl of a stand mixer, beat together the butter, powdered sugar, Amaretto and salt until smooth. With mixer on low speed, add flour and orange zest, just until a dough forms. With a rubber spatula or your hands, mix in the almonds.
  2. Remove dough from mixing bowl and, using hands, shape into a round disc, somewhere around an inch thick. Wrap in plastic wrap and refrigerate for at least one hour.
  3. Preheat oven to 350 degrees Fahrenheit. Once dough is chilled, remove from refrigerator. You may need to warm it up in your hands a bit until it feels “rollable.” Spray your pizza pan with nonstick cooking spray, then place the dough on the pan. Using a pizza roller, roll the dough out as far as possible to meet the edges of the pan (it’s okay if it doesn’t reach all the way to the edge, the shortbread will expand as it bakes.) Place the shortbread in the preheated oven and bake for 20-25 minutes, or until the cookie looks like it has set and begins to get golden.
  4. Remove shortbread from oven (but do not turn off the oven) and top with sliced brie and then dark chocolate pieces. Return to oven and let bake at 350 for 15-18 minutes longer, or until chocolate has melted.
  5. Remove from oven once again (you can turn it off this time!) and immediately top with raspberries and pomegranate arils. Garnish with chiffonaded basil, if desired. Let cool slightly before serving.

Notes

Wine Pairing Notes: I’m not usually one to pair wine with dessert, but this one just screams for a White Port. My absolute favorite is the Aria White Port from Prager Portworks which, by the way you should absolutely go visit their tasting room if you are ever in Napa. The lightness of this particular port is the perfect match for the orange and almond flavors, as well as the brie, yet it’s hearty enough to not get overwhelmed by the dark chocolate. A match made in heaven if you ask me!

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Pizza. My. Heart.

 

Pastrami Pizza

TGIF!

Pastrami Pizza | CaliGirl Cooking

I don’t know about you, but I am sooo glad it’s Friday. It has been a long week and I am so ready for the weekend and a quick and tasty dinner to kick it off.

When Chris and I were kids, BOTH of our families had a tradition of Friday night pizza and the TGIF shows on ABC – specifically Family Matters and Full House (hello fellow children of the 90’s!) We’d get home from school, put on our comfy clothes, and hunker down in front of the TV for a night of watching Steve Urkel and Michelle Tanner with a big, fat pizza pie (or two.)

Pastrami Pizza | CaliGirl Cooking

Chris and I don’t have a family of our own yet, but we talk often about wanting to start a tradition like this once we do. Fridays = pizza, and although TGIF is no longer airing, I’m sure we’ll be able to find one thing or another to watch amongst Netflix, Hulu, Amazon TV, etc. etc.

So, to celebrate the end of this crazy week, I whipped up a pizza for us to not only enjoy this week, but also keep in our archives for those fun Friday nights of the future.

In keeping with the “nostalgic” theme of this post, I recreated this pizza based off of one we have whenever we go visit Chris’ parents. Since we both have to work until at least 4 or 5 on Friday afternoons, we usually don’t get up to their house until 9PM (or even 10PM.) It’s become a tradition for his folks to go to one of their local pizza joints, My Pizza, and bring home a couple of pies to keep in the oven until we arrive.

One of the pies that is ALWAYS waiting for us when we arrive is their Pastrami Pizza. This has been a favorite in Chris’ family for a looooong time and it quickly became one of mine as well. As soon as I had it, I knew I wanted to try and recreate it so we could enjoy it at home in between our trips up north.

Pastrami Pizza | CaliGirl Cooking

Although, not EXACTLY like My Pizza’s, the version I created is pretty darn close and will help satisfy us between visits.

We start with a classic no-knead dough (which I found via My Name is Yeh who found it via Jim Lahey, thanks guys!) This is a REALLY easy dough recipe (it literally takes less than 5 minutes to whip up), but you have to plan in advance since it takes at least 18 hours to rise. Once the dough has finished rising, simply split it up into parts depending on how big of a pizza you want to make (four parts make mini, more single-serving pizzas, while two parts make a pizza that will serve 3-4 people.) OR – since it’s already Friday and we want this pizza tonight, we can just buy a pre-made crust or dough at the grocery store on our way home from work. Sound good?

Pastrami Pizza | CaliGirl Cooking

Then, we add the toppings that will get baked on top of the dough. Mayo for sauce, mozzarella for cheese, pastrami, and red onions (cooking the onions will help take away some of their bite.)

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

After baking, we throw on some more toppings: lettuce, tomato, pepperoncini and mustard.

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Voila! Pizza’s done. While we’re letting it cool, let’s throw on our sweatpants and find something good to watch on Netflix. Friday night never looked (or tasted) so good.

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza

Yield: Makes 2 medium pizzas

Ingredients

  • One recipe of Jim Lahey's Pizza Dough or store bought dough
  • Extra flour for working with the dough
  • 4 tablespoons mayonnaise (2 tablespoons per pizza)
  • 8 ounces mozzarella, sliced (4 ounces per pizza)
  • 8 ounces pastrami (4 ounces per pizza)
  • ½ of a small red onion, diced (1/4 of an onion per pizza)
  • 2 medium tomatoes, diced (1 tomato per pizza)
  • ½ cup chopped pepperoncini (1/4 cup per pizza)
  • 2 cups shredded iceberg lettuce (1 cup per pizza)
  • 3-4 tablespoons yellow mustard (1 ½ - 2 tablespoons per pizza)

Instructions

  1. Prepare dough according to instructions. Once dough has risen, cut into two portions. While working with the first portion, place the other portion in the refrigerator.
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. On a pizza stone coated with cornmeal/flour or on a pizza pan coated with cooking spray, roll out the pizza dough to the desired shape.
  4. Spread 2 tablespoons of mayonnaise over the dough, then add mozzarella, pastrami and red onion. Bake at 450 degrees for 20 minutes.
  5. Remove from oven and sprinkle with tomatoes, pepperoncini and lettuce. Drizzle yellow mustard over top.
  6. Repeat with second portion of pizza dough.
  7. Let cool slightly before serving.

Notes

Wine Notes: This pizza would go be equally great with a darker rose or a nice Zinfandel.

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You know you want in.