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Savoy Cabbage and Sunroot Pizza

Vegetarian

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This fascinating and delicious combination of root vegetables, topped with pecorino and Emmental cheese, will awaken the pallet of anyone who eats it, sending them to a place of sheer gastronomical bliss. We suggest our recipe for pizza dough instead of the store-bought option.

Prep Time 30 minutes

Serves: 4

Difficulty Level: Medium

Savoy Cabbage and Sunroot Pizza

Ingredients for pizza:

Lemon - 1 (halved)

Sunroot - 2.2 lbs (A.K.A Jerusalem Artichoke)

Whole milk - 1 1/2 cups

Salt and Pepper - as needed

Onions - 1 (sliced)

Savoy cabbage - 1lbs

Pizza dough - as needed

Emmental cheese - 1/2 cup (grated)

Pecorino cheese - 3 tbsp. (grated)

Thyme - 1 tbsp.

Olive oil - as needed

Method of preparing the pizza:

Preheat the oven to 500°F (260°C). Fill a large bowl with water, squeeze the lemon into it, peel the sunroots and place them in the bowl for 10 minutes.
Remove the sunroots and cut each one into medium-thick slices, put them back in the lemon water (to prevent browning).
Remove half of the sunroot slices, pat them dry and place them in a skillet. Cover the roots in 1 cup milk and bring to a boil, then lower the heat and slow cook for 15 minutes.
Fish out the sunroots, and put them in a blender. Add 1/2 cup of milk and blend until you have a paste.
Put the paste back in the skillet and cook over medium heat while stirring for 3 minutes. Add salt and pepper.
In a deep pot over low heat, fry the onion with olive oil until it softens (approx. 7 minutes). Add the Savoy cabbage and keep stirring for 12 minutes.
Remove the rest of the sunroot slices from the lemon water bowl. Pat them dry, and fry on medium heat with 2 tbsp olive oil until they turn crispy.
Flatten the dough on a floured surface into 2 circles. Evenly spread the paste on each circle, and add the cabbage, fried sunroot, and Emmental cheese.
Place the dough on a baking sheet and bake for 5-10 minutes, until the dough is golden, and the cheese fully melts. Remove from oven, sprinkle with pecorino and thyme, and allow 3 minutes cooling before finally serving.

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