Name: Whole-Wheat Pizza with Roasted Carrots, Zucchini, and Manchego
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 2
Ingredients: 5 fresh sage leaves, chopped; 1 tsp fresh lemon juice; One 6- in [15- cm] zucchini, grated; 2 oz [55 g] Manchego cheese, grated; 8 Kalamata olives, pitted and chopped; Kosher salt and Freshly ground black pepper; 1 lb [455 g] fresh or thawed frozen whole-wheat pizza dough; ½ cup [120 g] ricotta cheese; 1 tsp coriander seeds, crushed; 2 garlic cloves, minced; 3 carrots, halved lengthwise and cut into 3-in [7.5-cm] sticks; 3 Tbsp olive oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Roasting these carrots in the oven before putting them on the pizza makes them extra sweet, and the coriander seeds and sage give the pizza a spicy, herbal note that makes it a standout. Though it may seem unusual, you’re going to love the Manchego’s nuttiness and the olives’ saltiness, not to mention the creamy ricotta.

Ingredients

3 carrots, halved lengthwise and cut into 3-in [7.5-cm] sticks
3 Tbsp olive oil
1 tsp coriander

Method

If you have a pizza stone, place it on the bottom rack of your oven. If you don’t have a pizza stone, you can bake the pizza on a sheet pan. (It won’t be as crispy on the bottom and may take a few more minutes to bake.) Preheat the oven to 450°F [230°C]. Line a

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Whole-Wheat Pizza with Roasted Carrots, Zucchini, and Manchego

Ingredients

Method

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