Roasted Root Vegetable and Goat Cheese Pizza with Chili Honey Recipe
This Roasted Root Vegetable and Goat Cheese Pizza with Chili Honey is a delightful combination of sweet, spicy, and savory flavors. Featuring roasted carrots, parsnips, and red onions on whole-wheat naan bread, topped with creamy goat cheese and a drizzle of homemade chili-infused honey, this dish offers a unique twist on traditional pizza perfect for a satisfying entrée.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Entree
- Method: Roasting
- Cuisine: American, Italian
Ingredients
Chili Honey
- 3 Tbsp. honey
- 1/4 tsp. crushed chili flakes
- 2 tsp. boiling water
Roasted Vegetables
- 2 large carrots, peeled and sliced diagonally
- 2 large parsnips, peeled and sliced diagonally
- 1 small red onion, peeled and sliced into 8 sections (stem intact)
- 2 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano
Pizza Base and Toppings
- 4 whole-wheat naan breads
- 1 4-oz. log goat cheese, softened
- Optional garnish: carrot green tops or fresh basil
Instructions
- Prepare Chili Honey: Combine honey, crushed chili flakes, and boiling water in a small bowl. Stir well and let the mixture stand at room temperature for 3 hours to infuse the flavors.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the root vegetables.
- Roast Vegetables: Arrange the sliced carrots, parsnips, and red onion on a large rimmed baking sheet. Drizzle with 1 tablespoon of extra-virgin olive oil, then season with kosher salt, freshly ground black pepper, and dried oregano. Toss gently to coat the vegetables evenly with the oil and seasonings. Roast in the oven for 25 to 30 minutes, tossing once halfway through to ensure even cooking.
- Grill Naan Bread: Brush both sides of the naan breads with the remaining 1 tablespoon of olive oil. Heat a grill pan over medium-high heat and coat with cooking spray. Place one naan bread on the grill pan and cook for about 2 minutes until grill marks appear. Flip and cook for another 1 to 2 minutes until warmed through and slightly charred. Remove and set aside on a cutting board. Repeat for remaining naan breads.
- Assemble Pizzas: While the naan breads are still warm, spread the softened goat cheese evenly over each bread, using about 1 ounce per naan. Scatter the roasted vegetables evenly on top of the goat cheese layer.
- Finish & Garnish: Drizzle the prepared chili honey generously over each assembled pizza. Garnish with carrot green tops or fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- Allowing the chili honey to infuse for at least 3 hours enhances the depth of flavor, but it can be made ahead and stored in the refrigerator for up to a week.
- Whole-wheat naan provides a healthier alternative to traditional pizza crust while adding a pleasant texture.
- You can substitute goat cheese with feta or ricotta for a different but complementary flavor.
- Use a grill pan to mimic outdoor grilling indoors; if unavailable, a regular skillet or oven broiler can be alternatives.
- For a vegan version, substitute goat cheese with a plant-based cheese alternative and honey with maple syrup, adjusting cooking times and flavors accordingly.
