Roasted Carrot Pizza with Pomegranate Molasses


I’ve said this many a times, but I’ll say it again… one of the most warm feelings in the world is when you smell freshly baked bread ,right out of the oven. Now, just image if that bread were a pizza!… Dreamy sigh!

My love for bread is infinite! My love for one of my favorite breads ‘Pizza’… is infinite! And today a bit of that love is all set to get exposed.

In my life, besides love and room for improvement.. there is always pizza. I love pizzas at home, making my own dough, the sauce and of course the toppings I want. Fortunately, my husband is also an equally strong pizza lover. One of the many things we have in common. ❤ 

Pizzas are extremely forgiving in nature… you can make them with any flour, or even no flour (like polenta or cauliflower – there still is a flour/flower there- Sorry! that was a pathetic attempt at being funny) , try any sauce and the toppings are just beyond my imagination!


A couple of days ago, I made Pomegranate Rose Molasses…the deliciously fragrant quintessentially persian…pomegranate reduction. I wanted to use it on roasted vegetables… but then I thought, how about the roasted vegetables sitting atop a pizza?!

A persian inspired pizza… now, that would be interesting. Didn’t want to do a medley of vegetables…so was fixed on some gorgeously fresh carrots. But I still needed a sauce….a persian pizza sauce.

What will tie them all together … pizza bread, spice roasted carrots and tangy sweet fragrant pomegranate molasses…. hung curd..or yogurt.

I recalled having Lebneh (hung curd spread/dip) is a certain persian restaurant in the city… and decided to do a cheat’s way to Lebneh…as the sauce that will bring them all together.


So, the pizza will basically have a bed of lebneh on which the spice roasted carrots will sit pretty, only to have the silky pomegranate molasses drizzled on them. That is not just a pizza, but Persia on your Plate!


Before we dive into the recipe… let us just pause here for a moment , and go over a few of my pizza fundamentals ….for the love of pizza. Someone needs to say , so here goes –

  1. There are no bad pizzas! Because hey, it is still bread !
  2. Round is typical , but pizzas come in shapes other than round too. What matters is the taste, not the shape!
  3. Look beyond the size, you will fall in love and it will love you back. Thin flat ones or thick cheesy ones… size is only relative! (Confession – I am way too much in love with the flat thin ones….I may cheat on it once in while with a fat cheesy one, but I’ll always go back to the thin ones. That is just me… find what turns you on)
  4. You can put pretty much anything on top … yes, you read that correct. Pretty much anything.
  5. There is no right way to slice a pizza. No matter how you slice it, that’s wise.
  6. If you want to fold it, go right ahead…no one cares!
  7. Pizza is a comfort food, don’t make all fancy by eating it with a fork and knife!
  8. If you truly madly deeply love your pizza, please put away that tomato ketchup… please, for the love of god!


Roasted Carrot Pizza with Pomegranate Molasses

Recipe for the pizza in my blog   –    (Ignore the yeast if you don’t want to…you can either make one without it.. it will be flat and thin)

Recipe for the Pomegranate Molasses in my blog

Recipe for Roasted Carrots


  • 2 medium size peeled carrots
  • Couple of garlic pods
  • 2-3 tbsp spice powder (more or less based your liking) – mix of dry chillies powder, roasted cumin, black pepper, some chaat masala/dry mango powder (I instead used an african dry spice mix called Harissa, that I got as a gift from a dear friend)
  • Salt to taste
  • Olive oil for rubbing

Directions –

  • Wash and cut the carrots length-wise
  • Add the garlic pods, the dry spice mix and a tsp or two of olive oil to the carrots and give it all a gentle rub
  • Season it well
  • You can either roast in batches either on a hot iron tava or in your oven ( pre heat it for about 10 mins, roast it for about 20-30 mins @ 180 degrees)
  • When ready keep aside.

Recipe for cheat’s Lebneh


  • 1.5 – 2 cups of thick curd (Milky mist brand never fails me 🙂 )
  • Muslin cloth
  • crushed garlic pods – 2
  • handful of mixed herbs – oregano , parsley , thyme (fresh of dry)
  • Salt and black pepper
  • Olive oil


  • In the muslin cloth, put the curd and gently squeeze out the water – repeat it till you get a fairly creamy consistency of the curd ( other if you have the time, hang it overnight)
  • To that curd, add the crushed garlic pods, mixed herbs, salt and pepper and olive oil about 3-4 tsp. Mix well.
  • Keep aside for later use / cover it with cling wrap and pop it in the fridge

Finally the assembling the pizza


  • Bake the pizza dough as per the recipe shared above
  • On the baked pizza dough, smear a generous amount of lebneh
  • Throw in the roasted carrots on the bed of lebneh
  • Drizzle the pomegranate molasses to your heart’s content
  • Slice it and share it ( or not)!

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