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Carrot pizza with portobello mushrooms and chorizo – the ultimate recipe

Carrot pizza with portobello mushrooms and chorizo – the ultimate recipe

Cook 35 mins 4 servings

Get ready for a one-of-a-kind pizza experience with our delicious carrot pizza recipe. Starring homemade tomato sauce, spicy toppings with mushrooms and fresh greens, a delicate crust made from oatmeal, carrots and cheddar serves to provide both texture and flavour. Short preparation means getting to the good part quicker and with our easy-to-follow recipe you will be serving up slices of homemade Carrot Pizza in no time at all! This colourful take on classic pizza is sure to become an instant favourite among children and grown-ups alike.

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ingredients

Sauce

  • 100 g red pickled peppers
  • 50 g tomato ketchup
  • 140 g tomato purée
  • a little fresh oregano
  • a little fresh fresh basil
  • salt
  • pepper
  • juice of ½ a lemon

Pizza toppings

preparation

Preparation

1. Grate the carrots and drain in a cloth (there should be 200g after the juice has been drained off).

2. Combine the oatmeal and flour.

3. Grate the Castello® Extra Mature Cheddar.

4. Combine all the ingredients and form into a solid mass.

5. Roll out between two pieces of baking parchment.

6. Pre-bake at 200°C for approx. 15-20 min.

Sauce

7. For the Sauce: Finley chop the oregano with some salt and combine with the remaining ingredients.

Pizza toppings

8. For the Pizza toppings: Rinse the portobello mushrooms and sauté in a pan with a little butter.

9. Cover the pizza with all the ingredients except the carrot and bake for approx. 5-7 min. until the cheese has melted.

10. Top with fresh carrot shavings and fresh basil.

Drink pairing

Drink pairing

Pairing wine with spicy sausages such as chorizo means going for wines that are fruity, aromatic and off-dry whites. They flow in great contrast with their stronger sense of sugar and manage to counterbalance any heat in a refreshing rush of sweetness. Look for white wines such as Moscato and Pinot grigio. For red wines, light is the way to go. Exclusively look for dry, acidic and crisp reds, such as Zinfandel or Barbera d'Asti.

Sensory hack tip

Sensory hack tip

Resting on pizza crust glazed in a sweet tomato sauce with pickled red peppers and fresh basil, a gathering of sliced chorizo, carrots and Portobello mushrooms provide colourful contrasts on both plate and palate. Baked from a blend of oatmeal, peeled carrots, eggs and Castello® Extra Mature Cheddar, the crust of this unique mushroom pizza fulfils in savoury flavour and crisp texture – enjoy!

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