roasted carrot naan pizza

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This, right here. This hit the spot for a springtime veggie lovers comfort food meal. I roasted and kale and carrots in a miso paste + olive oil mixture to make this extra savory.  The roasted kale along with the pepitas on top added a nice bit of crispiness. This could be great on the grill as well or with alternate toppings, but it turned out beautifully as is.

Makes 2 pizzas

Ingredients 

  • 2 pieces of naan bread
  • 4-5 carrots, sliced in half lengthwise
  • 3 large leaves of red kale, stems removed and cut into smaller (1-2 inch) pieces
  • 3 oz. fromage blanc or spreadable goat cheese
  • 1/2 c. pepitas (pumpkin seeds)
  • 1 c. olive oil
  • 1/2 tbsp miso paste (shiro miso is great)
  • 1 clove garlic, minced
  • ~ 1/2 tbsp lemon juice
  • salt & pepper

Directions

  1. Pre-heat oven to 400Β° and set halved carrots onto baking sheet.
  2. Make the miso oil by mixing the olive oil, miso paste, garlic, and lemon juice in a small bowl. Drizzle about 3/4 of the miso oil mixture onto the carrots, leaving the other 1/4 in the bowl. Scramble the carrots to completely cover in miso oil, then spread out in a row to evenly roast. Season with a dash of salt and pepper. Bake for 25 minutes at 400, flipping halfway through.
  3.  Toss the kale pieces in the bowl with the remaining miso oil and lightly coat. When there are about 5 minutes left for the carrots to bake, pull out the baking sheet and sprinkle the kale evenly over the carrots. Return baking sheet to oven and throw in the naan slices as well.
  4. After the final 5 minutes, the kale should be getting slightly crispy with browning edges. If not, leave it in for another minute. Finally, remove naan and carrots/kale. Spread a layer of fromage blanc onto each slice of naan. Layer on carrots and kale, and top with pepitas. Slice and enjoy!

Tip: When making the miso oil, the miso and olive oil may not fully mix. Taking the miso paste out of the fridge and allowing it to get to room temp definitely helps, but a “rough mix” works fine. I vigorously mix with a fork for 20 seconds, then a whisk for 20 seconds more, and quickly drizzle onto carrots with a spoon.

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