Cheese Pizza with Spicy Roasted Carrot and Red Onion Sauce
Tomato sauce gets swapped out for a puree of roasted roots in this cheese pizza with spicy roasted carrot and red onion sauce.
Yield: 8 slices
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza
  • 1 lb carrots, cut into ½-inch cubes
  • 1 red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp gochujang
  • salt, to taste
  • 8 oz sliced part-skim mozzarella
  • 4 oz pepperjack, grated
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Meanwhile, prepare the sauce. Heat oven to 400F. In a large bowl, toss the carrots and red onion slices with the olive oil, gochujang, and salt, to taste. Spread on a parchment-lined baking sheet and roast for 30 minutes, or until tender.
  4. Let the roasted vegetables cool for 5 minutes. Then, put in a blender along with ¼ cup water. Blend until smooth, adding more water as necessary so that it can form a spreadable puree.
  5. Season to taste with salt and black pepper.
  6. Raise oven temperature to 500F.
  7. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
  8. Spread the carrot sauce over the dough, leaving a 1-inch border around the edges. Arrange the mozzarella slices in an even layer over the sauce. Sprinkle the pepperjack cheese on top. Bake for 10-12 minutes, or until the bottom of the pizza starts to brown. Let rest for 5 minutes before slicing.
An Eats Well With Others Original
Nutrition Information
Serving size: 2 slices
Recipe by Joanne Eats Well With Others at