Arnaud Faye

Method

Pizza dough:

In a mixer or with a dough hook, crumble the yeast into the flour. Add the water and knead on low speed for 5 minutes. Add the salt and knead for 3 minutes on medium speed. Gradually add the olive oil in a thin stream and continue kneading for 2 minutes. Remove the dough, let it rest at room temperature for 30 minutes, then divide it into 200g balls. Place them in a sealed container and refrigerate for 48 hours before use. Stretch the dough by hand, not with a rolling pin.

Carrot base:

Cook the orange carrots in a pot with carrot juice and lemon zest. Once the carrots are tender and well-dried, blend them into a smooth purée. Once the purée has cooled, mix in the ricotta and set aside.

Garnish preparation:

Peel and cut the mini carrots, then steam them in carrot juice. Once tender, glaze them and add preserved lemon. Thinly slice the purple carrots with a mandolin and season with curry vinaigrette. Shell the carabineros, then make a bisque with the heads. Marinate the tails in lemon oil.

Finishing & serving instructions:

Roll out the pizza dough and spread the carrot base evenly over the top. Bake 3-4 mins in a preheated oven at 350°C until the dough is cooked. Finish assembling the pizza with the steamed carrots and carabineros. Return to the oven for 30 seconds, then complete the dish with carrot shavings, coriander sprouts, lemon zest and lemon oil.