Lunch: Carrot Pizza with Fontina and Red Onion

Recipe by /contributors/anna-stockwell A creamy, sweet carrot purée takes the place of tomato sauce in this unexpected pizza. Buy carrots with the greens still attached: the bitter carrot fronds make a great topping for the pizza and balance out the natu

Ingredients

2 tablespoons olive oil
1/2 medium onion, chopped
1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon kosher salt
1/4 cup mascarpone
1/8 teaspoon cayenne pepper

Instructions

Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.

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