Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe
The Roasted Carrots Pizza With Pomegranate Sauce & Greek Yogurt is a Mediterranean twist to the regular pizza. The pizza dough is made using 50-50 flour that is half whole wheat and half all-purpose flour, and baked in a skillet as opposed to an oven. The addition is roasted carrots that are spiced with a Harissa paste, topped with Pomegranate Sauce, makes this pizza a refreshing snack for the summers.
Serve Roasted Carrots Pizza With Pomegranate Sauce & Greek Yogurt along with Chickpea Orange Salad Recipe with Sun Dried Tomatoes for a weeknight dinner.
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30 M
60 M
90 M
6 Pieces
Ingredients
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Ingredients for Pizza Dough (No Yeast)
- 1 cup All Purpose Flour (Maida)
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 tablespoon Extra Virgin Olive Oil Ingredients for Pizza Topping
- 2 Carrots (Gajjar)
- 3 cloves Garlic , finely chopped
- 1 teaspoon Harissa paste
- Salt , to taste
- 1/4 cup Pomegranate Sauce
- 1/4 cup Tzatziki
How to make Harissa Roasted Carrot Pizza With Pomegranate Sauce & Greek Yogurt Recipe
To begin making the Roasted Carrots Pizza with Pomegranate Sauce & Greek Yogurt, we will first get all the ingredients ready. Make sure you have the Harissa Paste, the Pomegranate Sauce and the Tzatziki (Greek Yogurt) ready. You can prepare them at home in advance and store in the refrigerator or use the store bought ones.
Our next step is to prepare the pizza dough. In a large mixing bowl, add the flour, baking powder and olive oil. Stir to combine all the ingredients and gradually add water a little at a time to combine all the ingredients into a firm and smooth dough. Drizzle a little more oil on the top and knead for another couple of minutes. Cover the dough and allow it to rest for 15 minutes.
While the dough is resting, we will prepare the topping for the pizza.
In this step, we roast the carrots for the topping. Peel and cut the carrots into 1 inch pieces lengthwise or into round slices.
Heat a teaspoon of oil in a wok or a heavy bottomed pan; add the chopped garlic, the carrots, sprinkle some salt and stir-fry on medium heat until the carrots are well roasted and cooked through.
Once the carrots are well roasted, turn off the heat, transfer to a mixing bowl. Add a teaspoon of Harissa Paste to the carrots and give it a good stir. Check the salt and spice levels and adjust to suit your taste.
Make portions of the dough and keep aside. The dough portions will depend on how large your skillet is and how thick you want the pizza to be.
Preheat a skillet, if you have a cast iron skillet even better. A regular heavy skillet will also work for the pizza. Grease the skillet and allow it to preheat while we roll out the pizza.
Dust the pizza dough portions in flour and roll it out to fit the size of the skillet or frying pan.Then press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden and you notice the top is rising and puffing up. We will be cooking the pizza on both sides like a bread. So flip over and cook for a few minutes on the opposite side as well.
Once the pizza base has browned edges and has been cooked through, remove from the skillet. Proceed the same way with the remaining dough. The process of making this pizza will be more like a Naan. Keep the pizza bases aside. The next step is to assemble the Roasted Carrots Pizza with Pomegranate Sauce & Greek Yogurt
Place the cooked pizza bases on a platter, smear the Greek Yogurt over the cooked pizza base, scatter the Harissa Roasted Carrots on the top and drizzle the Pomegranate Sauce over the Pizza. And your pizza is ready to be served.
Serve Roasted Carrots Pizza With Pomegranate Sauce & Greek Yogurt along with Chickpea Orange Salad Recipe with Sun Dried Tomatoes for a weeknight dinner.
