Jerusalem artichoke is in season from fall by spring, however it achieves its taste aspirations in winter. You would possibly realize it by the title sunchoke or wild sunflower, and also you would possibly already know its nutty, scrumptious taste, however we wager you haven’t had it as a pizza sauce. When roasted, puréed, and unfold over dough, it makes for a wonderful, creamy pizza base that’s actually distinctive. Pairing it with Brussels sprouts and selfmade herb oil creates an amalgamation of earthy goodness that’ll heat the cockles of anybody in want of a winter pick-me-up..
Meals writer and artwork director Martin Nordin — whose ingredient know-how and scrupulous consideration to element made him a veggie burger god on Instagram, helped him change into the global creative leader for IKEA Food, and led to the publication of three cookbooks — is to thank for this surprise.
For many who are unconvinced by sprouts (you must have never tried Motorino’s pancetta and brussels sprout pizza), worry not. Martin balances their slight bitterness and enhances the pure sweetness with a roasted Jerusalem artichoke purée, which is good and nutty. To complete, selfmade herb oil and freshly floor inexperienced peppercorns add a zingy inexperienced enhance that additional serves to raise the flavors.
Word: This recipe serves 6; nonetheless, you possibly can scale back the variety of dough balls and maintain leftover toppings refrigerated in a sealed container for as much as 3 days.
Bio
Martin Nordin’s ardour for perfecting the final word veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He not too long ago printed Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes and works as the artistic chief for IKEA meals, the place he creates scrumptious vegetarian recipes on daily basis.
Time
1 hour quarter-hour
Yield
Makes six 12-inch pizzas
Tools
13-inch baking dish
Blender or meals processor
Ooni Pizza Oven
Ooni Infrared Thermometer
Mandoline or sharp knife
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Components
For the herb oil
3 tablespoons (10 grams) recent chopped herbs (rosemary, thyme and parsley)
1 tablespoon (14 grams) white wine vinegar
2 garlic cloves
4 inexperienced peppercorns
3 tablespoons (41 grams) olive oil
Flaky sea salt
For the pizza
6 x 250-gram pizza dough balls (see word beneath)
Coarse sea salt
18 ounces (500 grams) Jerusalem artichokes, scrubbed and trimmed
2 tablespoons (28 grams) extra-virgin olive oil, plus additional for greasing
6 garlic cloves
12 Brussels sprouts, very thinly sliced
2 shallots, very thinly sliced
For the garnish
Further-virgin olive oil
Flaky sea salt
Inexperienced peppercorns, freshly floor
Technique
This recipe would go well with a variety of pizza styles, however we predict sourdough, New York, thin crust, neo-Neapolitan, or classic pizza dough could be a fantastic match. Ensure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
To make the herb oil, combine the herbs, garlic, vinegar, peppercorns and olive oil utilizing a handheld blender or meals processor. Season with salt to style. Switch to a squeeze bottle or jar and put aside.
Sprinkle a layer of coarse sea salt to coat the underside of the baking dish. Brush the Jerusalem artichokes with oil and place them evenly within the dish, separating them as a lot as doable. Sprinkle salt over the artichokes and place the garlic cloves in between. Bake within the oven at 356°F (180°C) till tender, about 30 to 40 minutes. When the artichokes look a bit shriveled and gray, they need to be prepared. Take them out, take away from the dish and let cool.
Peel the artichokes and place the flesh in a mixer with the garlic and the remaining oil. Pulse or mix till clean. Switch to a sealed container and put aside.
Fireplace up your Ooni pizza oven, aiming for 660°F to 750°F (350°C to 400°C ) on the baking stone inside. Use the infrared thermometer to shortly and precisely examine the temperature.
Use a mandoline or sharp knife to chop the Brussels sprouts and shallots as thinly as doable.
Place a pizza dough ball on a flippantly floured work floor and push the air out from the middle of the dough into the crust. Use your fingers and knuckles to softly stretch out the dough to 12 inches, or your required dimension. Switch the stretched dough to a flippantly dusted peel whereas pulling gently on the edges to stretch it out additional.
Take 2 giant spoonfuls of the Jerusalem artichoke and garlic combine and unfold it outward in a skinny layer from the middle of the pizza base in the direction of the sting. Scatter the slices of Brussels sprouts and shallots.
Slide the pizza off the peel and into the oven. Prepare dinner the pizza for 1 to 2 minutes, turning it each 20 seconds or so to make sure a good bake.
As soon as the crust has risen and has taken on some shade, (Martin prefers his a bit blackened in locations), it’s able to take away.
Retrieve the pizza and brush the crust with oil. Sprinkle with flaky sea salt and freshly floor inexperienced pepper, then end with a drizzle of herb oil.
