Jerusalem Artichoke and Brussels Sprout Pizza with Garlic and Herb Oil
Jerusalem artichoke is in season from fall through spring, but it achieves its flavor aspirations in winter. You might know it by the name sunchoke or wild sunflower, and you might already know its nutty, delicious flavor, but we bet you haven’t had it as a pizza sauce. When roasted, puréed, and spread over dough, it makes for an excellent, creamy pizza base that’s really unique. Pairing it with Brussels sprouts and homemade herb oil creates an amalgamation of earthy goodness that’ll warm the cockles of anyone in need of a winter pick-me-up..
Food author and art director Martin Nordin — whose ingredient know-how and scrupulous attention to detail made him a veggie burger god on Instagram, helped him become the global creative leader for IKEA Food, and led to the publication of three cookbooks — is to thank for this wonder.
For those who are unconvinced by sprouts (you must have never tried Motorino’s pancetta and brussels sprout pizza), fear not. Martin balances their slight bitterness and enhances the natural sweetness with a roasted Jerusalem artichoke purée, which is sweet and nutty. To finish, homemade herb oil and freshly ground green peppercorns add a zingy green boost that further serves to lift the flavors.
Note: This recipe serves 6; however, you can reduce the number of dough balls and keep leftover toppings refrigerated in a sealed container for up to 3 days.
Martin Nordin's passion for perfecting the ultimate veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He recently published Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes and works as the creative leader for IKEA food, where he creates delicious vegetarian recipes every day.
1 hour 15 minutes
Makes six 12-inch pizzas
For the herb oil
3 tablespoons (10 grams) fresh chopped herbs (rosemary, thyme and parsley)
1 tablespoon (14 grams) white wine vinegar
2 garlic cloves
4 green peppercorns
3 tablespoons (41 grams) olive oil
Flaky sea salt
For the pizza
6 x 250-gram pizza dough balls (see note below)
Coarse sea salt
18 ounces (500 grams) Jerusalem artichokes, scrubbed and trimmed
2 tablespoons (28 grams) extra-virgin olive oil, plus extra for greasing
6 garlic cloves
12 Brussels sprouts, very thinly sliced
2 shallots, very thinly sliced
For the garnish
Extra-virgin olive oil
Flaky sea salt
Green peppercorns, freshly ground
This recipe would suit a variety of pizza styles, but we think sourdough, New York, thin crust, neo-Neapolitan, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
To make the herb oil, mix the herbs, garlic, vinegar, peppercorns and olive oil using a handheld blender or food processor. Season with salt to taste. Transfer to a squeeze bottle or jar and set aside.
Sprinkle a layer of coarse sea salt to coat the bottom of the baking dish. Brush the Jerusalem artichokes with oil and place them evenly in the dish, separating them as much as possible. Sprinkle salt over the artichokes and place the garlic cloves in between. Bake in the oven at 356°F (180°C) until soft, about 30 to 40 minutes. When the artichokes look a little shriveled and grey, they should be ready. Take them out, remove 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 blend until smooth. Transfer to a sealed container and set aside.
Fire 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 quickly and accurately check the temperature.
Use a mandoline or sharp knife to cut the Brussels sprouts and shallots as thinly as possible.
Place a pizza dough ball on a lightly floured work surface and push the air out from the center of the dough into the crust. Use your fingers and knuckles to gently stretch out the dough to 12 inches, or your desired size. Transfer the stretched dough to a lightly dusted peel while pulling gently at the edges to stretch it out further.
Take 2 large spoonfuls of the Jerusalem artichoke and garlic mix and spread it outward in a thin layer from the center of the pizza base towards the edge. Scatter the slices of Brussels sprouts and shallots.
Slide the pizza off the peel and into the oven. Cook the pizza for 1 to 2 minutes, turning it every 20 seconds or so to ensure an even bake.
Once the crust has risen and has taken on some color, (Martin prefers his a little blackened in places), it’s ready to remove.
Retrieve the pizza and brush the crust with oil. Sprinkle with flaky sea salt and freshly ground green pepper, then finish with a drizzle of herb oil.