Carrot Purée Pizza

Directions:

Preheat the bottom heat of oven to 200 degrees C (400 degrees F), and let it warm enough to bake Pizza.
Coat the baking tray with oil to keep the pizza from sticking to the tray.

For preparing the carrot purée, heat olive oil in a large skillet over medium-high until simmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes.
Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
Transfer mixture to a blender. Add cheddar cheese, chili, and 1/4 cup water. Mix them to have a smooth purée.

Bring out the Shiravaran Italian Pizza (containing 6 doughs) from freezer. take enough dough from the package and return the rest to the freezer. Discard the plastic sheets of the doughs and put them on the baking tray while they are still frozen.
Grate the garlic cloves and spread over the dough with ketchup sauce, up to the edges, and rub smoothly.

Put the baking tray in the middle rack of oven, while there are only doughs over them, and cook for 5 minutes until the doughs becoming brown. Then remove the tray from the oven.

Then sprinkle grated T.S.T cheese (reserve 100 gr) over pizzas. Spread thyme, salt and pepper over the cheese layer. Add carrot purée over them, and spread with a spoon. At the end, spread the rest of mozzarella cheese over pizzas.

Put the baking tray in the middle rack of oven, and cook for 5 minutes. Then turn off the oven lower heat, and turn on the upper heat. Cook pizzas for 10 more minutes.
When top of pizzas became golden and the cheese on top melted, remove them from the oven, spread fresh parsley on top, and serve.