My name is Zaza, and this is my dog, Pecorino. Together we are on a mission to make THE PERFECT PIE!

Zaza's Perfect Carrot & Ginger Pie

Zaza's Perfect Carrot & Ginger Pie

Look at that fabulous bubble!

Look at that fabulous bubble!



Yes, carrots on a pizza! They say carrots are good for your eyes, and this pizza is bright enough to see from space! Appetizing, yes? YES! Zaza thinks so.

Carrots aren't only orange. In fact, Zaza would like you to know that they come in different colors like yellow and purple. Purple? Yes, purple. 

For this pizza, Zaza combined some regular ol' orange carrots with ginger and hazelnuts to make a pesto (which is a fancy Italian word for "paste").

Then she spread is all over her pizza dough, topped it with some red onions, parsley and more hazelnuts. It's ridiculously good. Here's how to do it:



1lb carrots, peeled and cut into 1” inch pieces

2 tbsp chopped fresh ginger

1 cup roasted hazelnuts

3/4 cup Extra Virgin Olive Oil

½ tsp sea salt

16 oz ricotta cheese

½ red onion, sliced very thinly

½ cup chopped fresh parsley

Extra hazelnuts, coarsely chopped for topping



First prepare the pesto. Fill a large pot with water and bring it to a boil. Place the prepared carrots in the boiling water and poach them for about 6 minutes. Drain them, allow them to cool and place them in the bowl of a food processor.

Add the hazelnuts, ginger, olive oil and sea salt to the bowl of the food processor as well. Process until mostly smooth, but a slight texture remains. If the mixture seems dry, add more olive oil. Taste for salt and adjust seasoning if desired. Add a tsp or two more of fresh ginger if you prefer a pesto with more ginger “bite”. Reserve the pesto in a bowl, or store it in the fridge in an airtight container for up to 3 days.

Preheat your oven to 500°F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out one of the pizza dough balls to an 8-10” round onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).

Using a spatula, spread the carrot pesto in a thin layer on top of your stretched out dough. Place teaspoon-sized dollops of ricotta cheese symmetrically around, on top of the pesto.

Garnish with a sprinkle of coarsely chopped hazelnuts, a few sliced onions, a drizzle of olive oil and a sprinkle of sea salt.

Slide the topped pizza into the oven to bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.

Remove from the oven, garnish with freshly chopped parsley, and serve immediately!

Zaza's Perfect Lemon Marinated Kale Pie

Zaza's Perfect Lemon Marinated Kale Pie

The Perfect Thanksgiving Leftovers Pie

The Perfect Thanksgiving Leftovers Pie