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Carrot pizza sauce

This recipe was shared in the Growers' sheet for 3/11/17

It's originally from

The sauce can be used instead of a tomato sauce on pizzas, with toppings of your choice.

Vegetarian (depending on the cheese used), gluten-free


2 tbsp. olive oil
1 medium onion, chopped
3-4 carrots, peeled and thinly sliced (about 300g)
250ml white wine
1/2 tsp salt
100g mascarpone/soft cheese
1/8 tsp cayenne pepper


  1. Heat the oil and fry the onions until soft and golden (about 15 mins).
  2. Add the carrots and fry until beginning to brown (about 5 mins).
  3. Add wine and then reduce liquid to half.
  4. Add 250ml water, cover, and simmer until the carrots are tender and most of the liquid has evaporated (about 15 mins).
  5. Transfer to a blender or puree with a stick blender.
  6. Add the salt, mascarpone/soft cheese, cayenne and a little more water. Puree until smooth.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)