Pizza with Jerusalem artichoke purée, spinach, pine nuts and spring onions
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Making your own pizza is always a treat. In Geoffrey Smeddle's easy pizza recipe, created for the Sunday Herald, the left-field addition of jerusalem artichoke purée, pine nuts and tangy spring onions makes this a great, simple dinner for friends and family. This vegetarian pizza can easily be adapted to use other ingredients.
First published in 2015
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Ingredients
Metric
Imperial
Topping
- 8 Jerusalem artichokes, peeled
- 1 shallot, finely diced
- 1 garlic clove, peeled and finely chopped
- 1 dash of double cream
- 1 knob of butter
- sea salt
- black pepper, freshly ground
- 1 bunch of spring onions
- 1 tbsp of pine nuts, toasted
- 100g of baby spinach leaves
- 2 handfuls of Parmesan, grated
Dough
- 440g of strong white flour, plus extra for dusting
- 1 packet of fresh yeast
- 1 pinch of salt
- 16 tbsp of water
- 4 tbsp of olive oil, plus extra for greasing
SAVE RECIPE
Method
1
Before starting, ensure all the ingredients for the dough base are at room temperature
2
Make the purée in advance. Fry the shallot and garlic in a little oil and butter until soft. While waiting dice up the Jerusalem artichokes into a fine but rough dice
- 1 shallot, finely diced
- 1 garlic clove, peeled and finely chopped
- 1 tbsp of olive oil
- 1 knob of butter
- 8 Jerusalem artichokes, peeled
3
Add these to the pan and increase the heat a little, then continue cooking until lightly caramelised then transfer to a jug blender
4
Add a dash of cream, just enough to allow the mix to blitz up and purée. Transfer to the fridge until needed
- 1 dash of double cream
5
For the base sift the flour into a large warmed bowl and add a pinch of sea salt. Dissolve the yeast in the warm water then stir in the oil
- 440g of strong white flour
- sea salt
- 1 packet of fresh yeast
- 3 tbsp of olive oil
- 16 tbsp of water
6
Sprinkle with a little of the sieved flour then leave for 15 minutes in a warm place until frothy
7
Make a well in the middle of the flour then pour this yeast mix into the well, kneading well until the dough forms, leaving the side of the bowl cleanly. If too sticky add a touch more flour; if too dry add a dash more water
8
Form a smooth ball and leave in the middle of the bowl. Cover with cling film and leave in a warm place until doubled in size. This may take an hour, even two
9
Preheat the oven to 200°C/Gas mark 6. Knead the dough vigorously to knock back and distribute the air bubbles
10
Cut into four then roll out to make a pizza base, as thin as possible and no bigger than half a centimetre thick
11
Transfer to a lightly oiled tray or baking sheet and allow to rest for 30 minutes
12
Sprinkle sea salt and olive oil over the base then spread the purée across each one as well. Place in the oven to cook for about 15 minutes until the base is golden and firm
13
You will need to turn the tray halfway through, bringing the back of the tray to the front of the oven
14
Scatter the spinach leaves, spring onions and pine nuts over the pizza base and finally scatter the Parmesan all over
- 100g of baby spinach leaves
- 1 tbsp of pine nuts
- 2 handfuls of Parmesan
15
Drizzle some olive oil on too then return to the oven for 30 seconds or a minute just to wilt the spinach. Serve at once, with a chilled beer
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