MacKenzie Posted October 27, 2017 Report Share Posted October 27, 2017 (edited) This recipe is found at https://www.epicurious.com/recipes/food/views/carrot-pizza-with-fontina-and-red-onion-56389448 Seemed like it fit in as Halloween is just around the corner. No mascarpone cheese in the area so I found this substitute on the web. 16ozs cream cheese 1/3C sour cream 1/4C whipping cream Cream the ingredients together. Started this adventure with a trip to the garden for the carrots. It is pitch dark outside and it sure makes it difficult to get descent pixs. The pizza is baked. Plated. When I started this I thought it would be a one time cook only but it's a hit. I am going to make this pie again very very soon. Think I'll start my dough recipe today for another batch. That means within the next 5 days I'll be making at least one more carrot onion pizza. Maybe I'll get it done in the daylight where pixs are possible.:) Edited October 27, 2017 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 27, 2017 Report Share Posted October 27, 2017 That looks interesting niclely doneOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted October 27, 2017 Report Share Posted October 27, 2017 Now that I have the baking stone, I'm paying attention .......................... Is that parchment paper? Did you leave it on for the entire cook?? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 27, 2017 Report Share Posted October 27, 2017 Jon, I've found that I like using parchment paper - helps slide the pies off the peal onto the stone. After a few minutes, if you want, you can easily remove the paper from under the pizza. I don't find that it inhibits the crust, so most of the time, I don't bother removing it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 27, 2017 Author Report Share Posted October 27, 2017 Now that I have the baking stone, I'm paying attention .......................... Is that parchment paper? Did you leave it on for the entire cook?? Jon, I spread my dough out on it and it just makes it so easy to slip into the stone. Some times so pull it off late in the cook but if it is left on No big deal. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2017 Author Report Share Posted November 2, 2017 I made 2 more carrot and onion pizzas today. I am going to freeze one and see how that goes, it should be fine. I skipped the step in the recipe that says bake for 5 mins. after coating the dough with oil then load it up and cook for another 15 mins. I did it like any other pizza but did spread oil on the top of the dough before adding the carrot puree, cheese and onions. It worked just fine. Dressed. Plated. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 3, 2017 Report Share Posted November 3, 2017 Gorgeous! 1 Quote Link to comment Share on other sites More sharing options...
