895
Jerusalem artichoke pizzettas with rocket pesto
Serves: 8 pizzettas Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the dough :
- 20 g fresh yeast
- 400 g pizza flour, plus some for the work surface
- Salt
- 1 pinch of sugar
- 30 g olive oil
- 220 g water
For the topping :
- 200 g Jerusalem artichokes
- 150 g rocket salad
- 60 g parmesan cheese
- 50 g pine nuts
- 4 tbsp. olive oil
- salt, freshly ground black pepper
- 1 tsp. black cumin
Instructions
- Oil a large bowl with olive oil and set aside. Put 50 g of water, the sugar and the baking powder in the bowl, then heat for 2 min/37°C/speed 2.
- Add the remaining 170 g of water, flour, olive oil and salt and knead for 2 minutes.
- Tip: Turn the bowl upside down and drop the knives with the dough onto your floured work surface to avoid putting your hands in the bowl to collect the dough.
- Transfer the dough to the prepared container. Cover with cling film and leave to rise until the dough doubles in size (approx. 1 hour). Clean the bowl.
- Preheat the oven to 240°C with two baking trays.
- For the filling, wash and clean the Jerusalem artichokes and cut into thin slices or shavings. Rinse the rocket salad, sort and shake dry. Set aside a little for the garnish.
- Put the parmesan in the bowl, and grate for 15 sec/speed 10. Transfer to a bowl and set aside.
- Place the 40 g of pine nuts, rocket leaves and olive oil in the bowl and mix for 20 sec/speed 7.
- Add the salt and Parmesan cheese and mix for 20 sec/speed 4.
- Cut the dough into eighths and roll out the pieces into small round pizzas.
- Place 4 pizzas on a sheet of baking paper and spread the pesto on top, leaving a narrow edge all around. Top with Jerusalem artichokes and sprinkle with remaining pine nuts. Carefully place the pizzas with the paper on the hot plates and bake for about 15 minutes until golden brown. Sprinkle with the remaining parmesan and top with rocket and cumin.
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