Roasted Carrot and Mole Pizza
Dairy-free pizza is nothing new for vegan foodies, but adding delicious mole sauce gives it exotic new interest. While the zippy sauce is the gourmet heart of this recipe, topping it off with a perfect combination of carrots, zucchini, and creamy Kite Hill Almond Milk Ricotta makes it a plant-based pie to die for. It tastes just as great with a gluten-free crust, as there are several excellent pre-made options available (though we recommend a nice cornmeal crust for this one).
20 oz Pizza dough
24 oz Roasted carrot and pumpkin mole (see recipe)
½ lbs rainbow carrots, shaved with a peeler
2 cups young arugula
2 large zucchini (cut into thin ribbons)
1 cup toasted pine nuts
2 heads radicchio (chopped thin)
A drizzle of pumpkin seed oil
1 bunch fried sage (optional)
12 oz Kite Hill Almond Milk Ricotta
2 Dried pasilla chili
3 Dried Guajillo chili
1 tablespoon dried avocado leaves
1 tablespoon coriander
1 bunch cilantro stems
4 bunch green onion (white parts)
3 cloves garlic
1 12oz can of pumpkin puree
2 chili in adobo
½ cup vegetable stock
½ lbs carrots
Preheat oven to 400℉.
Toss peeled carrots with olive oil salt and pepper, roast whole for 20 mins.
Toast dried chiles and spices in a heavy bottom saucepan over medium heat. Set aside.
In the bowl of a blender, combine all remaining ingredients.blend until smooth.
Transfer to a saucepan and reduce mixture by ¼.
Preheat oven to 500 (if using a pizza stone place stone on top rack)
Dust a Pizza peel with semolina, shape dough balls into 12” rounds
Top each pizza with a thin layer of sauce about 12 oz and 6 oz of ricotta cheese crumbled and a handful of carrots and zucchini.
Bake Pizza for 12 minutes until crust is golden brown
Toss remaining carrots, zucchini, and arugula in pumpkin seed oil salt and pepper
Top pizzas with toasted pine and carrot salad and more ricotta
This recipe uses:
Kite Hill Ricotta