Hi Guys! Recovering from your Holiday weekend?

So I have to let you know- if you live in the greater Seattle Area (really- to the North and North East) I am doing a Costco Roadshow this weekend. So if you have been pining for those delicious Chewy Ginger Molasses Cookies THEY ARE BACK!!! But only for the weekend. We will also have the brownies and banana bread- so come see me. The details are here!

So While I am trying to get ready for such a busy weekend, I am trying to keep things simple and fresh around here. 30-ish minutes dinners, you know!?

Carrot Pesto and Prosciutto PizzaFirst the polenta, and now this beautiful and unusual pizza inspired by the Carrot Pesto Pasta in my book. All fast, all delicious and all seriously summery. The Carrot pesto was meant to celebrate a veggie that could be found any time of year (which it totally can!) but garden fresh carrots like we have right now make it ever better!

Carrot Pesto and Prosciutto Pizza

The Best Gluten-Free Pizza Crust

 

Just whip up a batch of my Gluten Free Vegan Pizza Crust, (or, I have to admit, even better if you have my book, you have my updated version of the crust!) and spread the pesto over it- but don’t worry there will be extra pesto for sandwiches, single servings of pasta or just dipping- it’s SO GOOD!!!!

Pizza with Carrot Pesto, Prosciutto and Olives
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 recipe Gluten Free Vegan Pizza Crust
  • Carrot Pesto
  • 4 cups carrots, peeled and chopped into 1 inch pieces
  • 3 cloves garlic
  • 2 tablespoons rice wine vinegar
  • 1 cup olive oil
  • kosher salt
  • 2 ounces prosciutto
  • olives
  • chives and edible flower for garnish (optional)
Instructions
  1. Preheat the oven to 400 degrees. Bake the crust. generously drizzle with olive oil at 400 for 15 minutes.
  2. While the crust is par-baking, make the pesto:
  3. Bring a large pot of salted water to a boil. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon remove the carrots from the water, shaking off the extra water, and transfer to a blender.
  4. Bring the water back to a boil and add the pasta. Cook to al dente (a few minutes short of the manufacturers directions). When the pasta is cooked, drain the pasta and then rinse it with cool water to stop the cooking.
  5. Meanwhile, in the jar of the blender, add the garlic, vinegar and oil to the carrots. Puree until very smooth. Season to taste generously with kosher salt.
  6. Spread the Par-baked pizza crust with the pesto and then top with the prosciutto and olives. Bake for another 3-5 minutes. Garnish with edible flowers and chives if desired, slice and serve.

 

Print Recipe  

Hi Guys! Recovering from your Holiday weekend?

So I have to let you know- if you live in the greater Seattle Area (really- to the North and North East) I am doing a Costco Roadshow this weekend. So if you have been pining for those delicious Chewy Ginger Molasses Cookies THEY ARE BACK!!! But only for the weekend. We will also have the brownies and banana bread- so come see me. The details are here!

So While I am trying to get ready for such a busy weekend, I am trying to keep things simple and fresh around here. 30-ish minutes dinners, you know!?

Carrot Pesto and Prosciutto PizzaFirst the polenta, and now this beautiful and unusual pizza inspired by the Carrot Pesto Pasta in my book. All fast, all delicious and all seriously summery. The Carrot pesto was meant to celebrate a veggie that could be found any time of year (which it totally can!) but garden fresh carrots like we have right now make it ever better!

Carrot Pesto and Prosciutto Pizza

The Best Gluten-Free Pizza Crust

 

Just whip up a batch of my Gluten Free Vegan Pizza Crust, (or, I have to admit, even better if you have my book, you have my updated version of the crust!) and spread the pesto over it- but don’t worry there will be extra pesto for sandwiches, single servings of pasta or just dipping- it’s SO GOOD!!!!

Pizza with Carrot Pesto, Prosciutto and Olives
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 recipe Gluten Free Vegan Pizza Crust
  • Carrot Pesto
  • 4 cups carrots, peeled and chopped into 1 inch pieces
  • 3 cloves garlic
  • 2 tablespoons rice wine vinegar
  • 1 cup olive oil
  • kosher salt
  • 2 ounces prosciutto
  • olives
  • chives and edible flower for garnish (optional)
Instructions
  1. Preheat the oven to 400 degrees. Bake the crust. generously drizzle with olive oil at 400 for 15 minutes.
  2. While the crust is par-baking, make the pesto:
  3. Bring a large pot of salted water to a boil. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon remove the carrots from the water, shaking off the extra water, and transfer to a blender.
  4. Bring the water back to a boil and add the pasta. Cook to al dente (a few minutes short of the manufacturers directions). When the pasta is cooked, drain the pasta and then rinse it with cool water to stop the cooking.
  5. Meanwhile, in the jar of the blender, add the garlic, vinegar and oil to the carrots. Puree until very smooth. Season to taste generously with kosher salt.
  6. Spread the Par-baked pizza crust with the pesto and then top with the prosciutto and olives. Bake for another 3-5 minutes. Garnish with edible flowers and chives if desired, slice and serve.