Carrot, Sweet Potato and Cauliflower Pizza with Fontina
This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.
Servings: 4 people
Calories: 558kcal
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
- 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.
- In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper.
- 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.
- 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.
Notes
Click here for Jim Lahey's No-Knead Pizza Dough recipe.
Nutrition
Calories: 558kcal | Carbohydrates: 43g | Protein: 23g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 1219mg | Potassium: 356mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10344IU | Vitamin C: 16mg | Calcium: 394mg | Iron: 2mg