Here is a yummy take on Pizza Domenica’s roasted carrot pizza.  

For the roasted carrot:

puree 5  carrots, roasted 

1/4 C  mascapone cheese

1.5 t    grated nutmeg

pinch  sea salt

Place all of the ingredients in a food processor and process until the ingredients form a smooth consistency.

 

For the toppings:

2-3      golden beets, roasted, peeled and sliced

3/4 C   brussels sprouts, shredded

1/2 C   goat cheese, crumbled

1/2 C   pickled shallots  (see recipe)

Preheat the oven to 425 degrees.  Place a prepared pizza crust onto a cooling rack set inside a baking sheet so the bottom of the crust stays crisp.  Spread the carrot puree evenly on a prepared crust.  Add the sliced golden beets all over, then the shredded brussels sprouts, goat cheese and then pickled shallots.  Place into a heated oven for 25-30 minutes, checking every so often to make sure the sprouts aren’t burning and all is going well.  Remove from the oven, carefully slide off of the cooling rack onto a cutting board, cut and serve hot.