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Roasted Root Vegetable and Goat Cheese Pizza with Chili Honey
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Roasted Root Vegetable and Goat Cheese Pizza with Chili Honey

Root vegetable and goat cheese mini pizzas with chili honey make for the ultimate party appetizer or weeknight dinner. Infinitely customizable, use this recipe as your base to showcase fresh produce, healthy oils, and the sweet heat of irresistible chili honey.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: American, Italian
Servings: 4 servings

Ingredients

  • 3 Tbsp. honey
  • 1/4 tsp. crushed chili flakes
  • 2 tsp. boiling water
  • 2 large carrots peeled and sliced at a diagonal
  • 2 large parsnips peeled and sliced at a diagonal
  • 1 small red onion peeled sliced into 8 sections (leaving stem intact)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dried oregano
  • 4 whole-wheat naan breads
  • 1 4-oz. log goat cheese, softened
  • Optional garnish: carrot green tops or fresh basil

Instructions

  • Combine honey, chili flakes, and boiling water in a small bowl. Let stand at room temperature 3 hours.
  • Preheat oven to 425°F.
  • Arrange carrots, parsnips, and red onion on a large rimmed baking sheet. Drizzle with 1 Tablespoon of the oil. Season with salt, pepper, and oregano; gently toss to coat. Bake for 25 to 30 minutes, tossing once halfway through.
  • Brush naan breads with remaining 1 Tablespoon oil. Heat a grill pan coated with cooking spray over medium-high. Add one naan bread; grill 2 minutes, or until char marks appear, flip, and cook another 1 to 2 minutes. Remove to a cutting board.
  • While naan breads are still warm, spread goat cheese evenly overtop (1 oz. per bread). Scatter roasted vegetables evenly overtop. Drizzle chili honey over each serving. Garnish with carrot green tops or fresh basil, if desired.