Roast jerusalem artichoke pizza

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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

1. 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.
2. 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.
3. 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.
4. Remove the jerusalem artichokes from the oven and turn it up to 210C/gas 7. Place two flat baking trays inside to heat up.
5. Prepare two pieces of baking paper that will fit on your baking trays. Roll or stretch your pizza dough to make your base.
6. Top each base with the jerusalem artichokes, small dollops of ricotta, and most of the Parmesan.
7. 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.
8. Once the pizzas are cooked, top with a drizzle of truffle oil, the remainder of the Parmesan, a handful of rocket, and season lightly.
9. 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 :)