The Carrot Pizza gives a nod to Thai flavors with its sweet carrots, coconut, aromatic herbs, and creamy cashews, shaken up with a lingering chili spice.
Thoroughly clean the carrots in running water and remove the greens. Roughly chop into half-inch rounds and add to a pot.
The Garlic-Ginger-Salt trifecta
Skin and coarsely chop 12 cloves of garlic and add to the pot of carrots. Remove skin from a 1-inch piece of fresh ginger, slice into four or five pieces and add to the pot. Sprinkle liberally with a large pinch of kosher salt and 1/2 teaspoon allspice. Add water until all carrots are submerged and bring pot to a boil. Cook until the water evaporates.
The foundation is ready
Remove the carrots from the stove and purée in a blender. Thinly slice the Anaheim chili. If you’d like more heat, use a jalapeño instead!
Cilantro tends to be very sandy, so the tender greens must be scrupulously rinsed in running water. Pat dry with paper towels. While the crisp stem is edible, we only want to use delicate leaves for this pizza. Pick through the bunch to remove the leaves and run your knife sparingly through the pile. It’s okay to leave some greens intact.
Open and pull your dough into a 12” round and spoon the carrot purée over the pie. Lay the chili slices on top, the more the merrier…I mean spicier! The rest of the toppings go on after baking.
Into the fire
Kenny starts up the oven at 2:00 pm and carefully checks the temperature before the first pizza goes in for 5:00 pm service. The oven—fueled by local oak—varies between 650-800 degrees, requiring Kenny to adjust his cooking time for each pizza. The cook time is relative to the temperature, but never over 5 minutes.
After baking, sprinkle the pie with a shower of sesame seeds and a swirl of coconut cream. Finish it all with a handful of cashews, a dusting of toasted coconut flakes, and a finishing flurry of cilantro.