Roast jerusalem artichoke pizza
Serves 2
Adapted from The Guardian Weekend, 12th November 2016
Vegetarian (depending on the cheese used)
Ingredients
Ingredients
For the dough:
3g dried yeast
120ml warm water
1 tsp salt
25g semolina or corn meal (fine polenta)
1/2 tbsp olive oil
180g strong white flour
To top:
150g jerusalem artichokes, scrubbed
1 1/2 tbsp cider vinegar
1 1/2 tbsp olive oil
salt and pepper
100g (approx) ricotta
20g Parmesan, grated
drizzles of truffle oil
a couple of handfuls of rocket
Directions
Directions
- Start by making the dough: dissolve the yeast in the water and set aside for a few minutes. Add the corn meal, flour, olive oil and salt and mix to a dough with your hands. Turn out of the bowl and knead for a few minutes until smooth. Please back in the bowl, drizzle over a little olive oil, and leave to prove for an hour or two. You want the dough to double in size; the time it takes will depend on how warm your kitchen is.
- Once the dough has proved, turn it out and divide in half. Shape roughly into balls, and return to the bowl for a second prove. This will take about 45 mins.
- While the dough proves, pre-heat your oven to 180C/gas 4. Chop the jerusalem artichokes into small pieces, and toss with the cider vinegar and olive oil in a roasting tray. Season, then roast for about 30 minutes.
- Remove the jerusalem artichokes from the oven and turn it up to 210C/gas 7. Place two flat baking trays inside to heat up.
- Prepare two pieces of baking paper that will fit on your baking trays. Roll or stretch your pizza dough to make your base.
- Top each base with the jerusalem artichokes, small dollops of ricotta, and most of the Parmesan.
- Transfer the prepared pizzas to the hot oven trays and bake for 10-15 mins, until the base is golden brown. If you're using different shelves, on may take longer.
- Once the pizzas are cooked, top with a drizzle of truffle oil, the remainder of the Parmesan, a handful of rocket, and season lightly.
- Serve immediately.
If you have plenty of rocket, you could make a little side salad from it, some Parmesan shavings, and a drizzle of olive oil.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)