There are few things more satisfying than pulling a fresh crop of carrots from the garden. The roots are destined for the kitchen, but the tops often end up in the compost pile. I think that’s a missed opportunity.
A few years ago I started making carrot top pesto as a way to use more of the harvest. It’s a little earthier than traditional basil pesto with a subtle bitterness that works especially well alongside roasted vegetables.
After harvesting another bed of carrots, I started wondering if both the carrots and the pesto could become the foundation of a pizza. Not a novelty pizza, but something that felt like it belonged on the table in late spring or early summer when the garden is producing. The result is my Woodland Harvest Pizza.
Roasted carrots become surprisingly sweet in the oven. Gruyère contributes a nutty richness, while sautéed mushrooms add an earthy backbone. Prosciutto provides just enough salt to balance the sweeter vegetables, and small dollops of goat cheese bring a bright tang that keeps the whole pizza from becoming too rich.
The carrot top pesto isn’t the sauce so much as a seasoning. I use just enough to remind you where the pizza began.
One practical lesson from making this recipe at home: don’t overcomplicate it. Roast the carrots while the pizza stone is coming up to temperature, sauté the mushrooms while the oven finishes heating, and let your favorite pizza dough recipe do the heavy lifting.
Like many garden recipes, this one started as an experiment. It also serves as a reminder that some of the best meals come from asking a simple question: “What else can I do with what the garden gave me today?”
Woodland Harvest Pizza
Ingredients
Equipment
Method
- Place your pizza stone in the oven and preheat to 425°F.
- Toss the carrots with the olive oil and roast for 15-20 minutes until tender with lightly caramelized edges.
- Increase the oven temperature to its highest setting (500-550°F) and allow the pizza stone to continue heating for another 30 minutes.
- While the oven heats, sauté the mushrooms in a skillet over medium-high heat until they release their moisture and begin to brown. Stir in the thyme leaves during the final minute of cooking.
- Stretch the pizza dough.
- Brush the outer edge of the dough with olive oil and sprinkle with the Parmesan, rosemary, and a pinch of flaky salt.
- Spread a thin layer of carrot top pesto over the dough, leaving the outer edge exposed.
- Scatter the Gruyère evenly over the pesto.
- Arrange the roasted carrots and sautéed mushrooms over the cheese.
- Bake until the crust is deeply golden and the cheese is bubbling.
- Remove the pizza from the oven and immediately top with the prosciutto and small dollops of goat cheese.
- Finish with fresh lemon zest and serve.
Notes
- Carrot top pesto is more assertive than basil pesto. A thin layer works best.
- Add the prosciutto and goat cheese after baking for the best texture.
- Toasted walnuts make an excellent optional garnish.
- Fontina can substitute for Gruyère if needed.
Wine Pairings
Pinot Noir is my first choice. Its bright acidity and earthy character complement the mushrooms and roasted carrots without overwhelming them.
A dry Rosé is an excellent warm-weather alternative and works especially well if you’re serving this pizza outdoors.
For something a little richer, try a (red) Côtes du Rhône with enough structure to stand up to the Gruyère and prosciutto.
Cocktail Pairings
A Boulevardier is a natural fit. The bitterness of Campari balances the sweetness of the roasted carrots while the bourbon complements the caramelized flavors.
If you’re feeling adventurous, try my Woodland 75 for a fun nod to the inspiration behind the recipe.