Pizza with Jerusalem Artichoke

Jerusalem artichokes aren’t a traditional pizza topping. But together with red pesto, prosciutto and mozzarella, it works surprisingly well. It makes for a tasty pizza with a lovely deep flavour.

Making your own pizza is a very rewarding thing. It’s not that difficult to do and the results tend to taste a lot better than the frozen versions you can buy at the supermarket. We’ve been making our own pizzas for quite a while. Because we don’t own a pizza oven, we usually made sheet pan pizzas. Simply because that’s the easiest way to make them.

Recently however, we invested in a pizza stone. This a stone or ceramic cooking slab. It’s designed to cook pizza as if you were using a brick oven. It works surprisingly well. Pizzas take less time to cook and tend to be a lot crispier too. You simply put the stone in the oven and then let both pre-heat thoroughly. You then put your pizza on top of it.

Putting the pizza on the stone and taking it off again, is actually the only difficult thing you need to do. Without burning your fingers that is. I found that the easiest way of doing this, is by assembling your pizza on a piece of baking parchment. This way you can simply slide the pizza onto the stone and off, without much fuss. Not a traditional method I suppose but it works just fine. Just make sure you cut the parchment to size, before you put the pizza stone in the oven.

You can find our recipe for pizza dough (here). This amount of dough is enough for two 33cm (13 inch) pizzas. Of course you can also use pre-made pizza dough.

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Print Recipe

Pizza with Jerusalem Artichoke

Course

Main Dish

Servings

pizzas

Ingredients

Pizza dough

• 350 g flour
• 250 ml lukewarm water
• 7 g dry yeast about 2 tsp
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt

Toppings

• 500 g Jerusalem artichokes peeled weight
• 1 jar red pesto about 190 g
• 200 g grated mozzarella
• 125 g prosciutto or another type of dry-cured ham

Course Main Dish Servings pizzas Ingredients Pizza dough 350 g flour 250 ml lukewarm water 7 g dry yeast about 2 tsp 1 tbsp olive oil 1 tsp sugar 1 tsp salt Toppings 500 g Jerusalem artichokes peeled weight 1 jar red pesto about 190 g 200 g grated mozzarella 125 g prosciutto or another type of dry-cured ham

Instructions

1. Make the pizza dough according to our recipe: http://www.tinydutchkitchen.com/en/recipe/make-pizza-dough/
2. While the dough is proving, peel the Jerusalem artichokes and cut them into very thin slices. For this you can use a potato peeler or a food-processor.

   
3. Cut two pieces of baking parchment to the size your pizza stone. If you don't have a pizza stone, you can obviously skip this step.
4. Divide the dough into two equal parts and spread them out on the baking parchment. Do this by rolling it out or (my preferred method) by simply shaping it with your hands.
5. Spread the red pesto across the pizzas. Pull the prosciutto into shreds and scatter it over the pesto.

   
6. Then add the slices of Jerusalem artichoke and finally the mozzarella cheese.
7. Bake your pizza, in a pre-heated oven, on a pre-heated pizza stone, at 250°C/480°F for about 15 minutes.