Jerusalem Artichoke Pizza

When the tomatoes are all gone this is a good way to have pizza – it works really well and was enjoyed by the kids too. You can make one big pizza or several mini ones. I usually make the dough in the bread maker as it’s so easy, leaving it to prove for 10 – 15 minutes once shaped into circles.

Pizza Dough (by bread maker, using ‘dough’ setting)

• 1/2 teaspoon dried yeast
• 300g strong white flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 170ml water

Pizza Dough (by hand)

• 285g strong bread flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 teaspoon dried yeast
• 285 – 425ml warm water

Sieve the flour & salt and mix in the oil. Stir the yeast in warm water till dissolved. Make a well in the flour and gradually add the yeasty water until the dough comes together. Knead for 10 mins till smooth using extra flour if needed. Roll out onto an oiled flat tray and leave to prove in a warm place for a couple of hours.

Jerusalem Artichoke Puree for pizza topping

• 300g Jerusalem artichokes
• 50g butter
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• a squeeze of lemon juice – though it will survive without
• Some milk or cream (about 200ml)

Sweat the onion in the oil and butter and a little salt till softened – 10 – 15 mins. Peel & finely slice the artichokes and add to the onion with lemon juice if using. Season and allow to sweat for another 10 minutes. Add the milk or cream and simmer till all the vegetables are soft. Purée thoroughly, taste for seasoning.

Spread the purée on the pizza base/s & drizzle on a little extra olive oil. Bake at 200 until the base is golden & cooked through, around 12 minutes.