Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt
Description:
This Mediterranean-inspired pizza takes a delightful twist on the traditional pizza, featuring roasted carrots spiced with Harissa paste, topped with a tangy Pomegranate Sauce and creamy Greek yogurt. The dough is made using a 50-50 blend of whole wheat and all-purpose flour, ensuring a wholesome yet soft base. Instead of the usual oven baking, this pizza is cooked in a skillet, offering a crispy, golden-brown crust. Perfect for a refreshing summer snack or dinner, this unique pizza balances savory, spicy, and tart flavors in every bite.
Cuisine: Mediterranean
Course: Dinner
Diet: Vegetarian
Ingredients:
For the Pizza Dough (No Yeast):
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1 cup |
| Baking Powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon |
For the Pizza Topping:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 large |
| Garlic (finely chopped) | 3 cloves |
| Harissa Paste | 1 teaspoon |
| Salt | To taste |
| Pomegranate Sauce | 1/4 cup |
| Tzatziki (Greek Yogurt) | 1/4 cup |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Instructions:
Step 1: Prepare the Pizza Dough
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Add 1 tablespoon of extra virgin olive oil to the dry ingredients and mix well.
- Gradually add water, a little at a time, to form a smooth and firm dough. Keep adding just enough water to bring the dough together. Once combined, drizzle a little more oil over the dough and knead it for a couple of minutes.
- Cover the dough with a clean kitchen towel and let it rest for 15 minutes to allow it to relax.
Step 2: Prepare the Topping
- Peel and slice the carrots into 1-inch pieces (either lengthwise or round slices, depending on your preference).
- Heat 1 teaspoon of olive oil in a wok or heavy-bottomed pan. Add the finely chopped garlic and sauté for a minute until fragrant.
- Add the carrot pieces to the pan and sprinkle with a pinch of salt. Stir-fry over medium heat until the carrots are well roasted and tender (around 7-10 minutes).
- Once the carrots are cooked, turn off the heat. Transfer them to a mixing bowl and add 1 teaspoon of Harissa paste. Stir well to coat the carrots evenly with the spicy paste. Adjust the salt and spice level to your taste.
Step 3: Prepare the Skillet for Pizza
- Divide the dough into portions, depending on the size of your skillet and the thickness of the pizza you prefer.
- Preheat a skillet (a cast-iron skillet works best, but any heavy-bottomed skillet will do). Grease the skillet with a small amount of olive oil and allow it to preheat while you roll out the dough.
- Roll out each portion of dough on a lightly floured surface to fit the size of your skillet. The dough should be slightly thicker than a traditional pizza crust, like the texture of naan bread.
- Once the skillet is hot, transfer the rolled-out dough to the pan. Cook over medium heat for about 8-10 minutes, until the base turns golden and starts to puff up.
- Flip the dough and cook for a few more minutes on the other side until it’s also golden and cooked through.
- Repeat this process with the remaining dough portions. You should have several cooked pizza bases by the end.
Step 4: Assemble the Pizza
- Place the cooked pizza bases on a large serving platter or cutting board.
- Spread 1/4 cup of tzatziki (Greek yogurt) over the surface of each pizza base. The cool creaminess of the yogurt will balance the spiciness of the Harissa-roasted carrots.
- Evenly scatter the Harissa-roasted carrots on top of the yogurt-covered base.
- Drizzle 1/4 cup of pomegranate sauce over the carrots. The tart sweetness of the pomegranate sauce adds a fresh contrast to the richness of the roasted carrots and yogurt.
Step 5: Serve
Your Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt is ready to serve! Enjoy it as a unique summer snack or a light dinner. Pair it with a refreshing Chickpea Orange Salad with Sun-Dried Tomatoes for a complete Mediterranean meal.
Additional Tips:
- Tzatziki Substitution: If you don’t have time to make your own Tzatziki, store-bought versions work well too. However, making it fresh at home adds a wonderful, authentic touch.
- Carrot Variations: You can experiment with different root vegetables like parsnips or sweet potatoes in place of carrots for a unique flavor.
- Pomegranate Sauce: If pomegranate sauce is not available, you can use a pomegranate molasses as a substitute. The slight tang and sweetness will provide a similar effect.
Nutrition Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 300 mg |
| Sugars | 8 g |
This recipe brings a fresh, vibrant twist to your typical pizza, making it a perfect choice for vegetarians and anyone craving a Mediterranean-inspired dish with bold flavors. Whether you’re preparing it for a weeknight dinner or a special occasion, this Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt is sure to impress with its unique combination of spicy, sweet, and creamy elements.
