Savoy-Cabbage-and-Sunchoke Pizzas

Name: Savoy-Cabbage-and-Sunchoke Pizzas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters 1/2 ounces Emmental cheese, shredded; 1 lemon, halved; 1 large onion, thinly sliced; 3 Tbsps freshly grated pecorino cheese; 454 grams prepared pizza dough; 4 servings Salt and freshly ground pepper; 227 grams Savoy cabbage, finely shredded; 237 milliliters skim milk; 907 grams sunchokes; 1 Tbsp chopped thyme leaves; 59 milliliters vegetable oil

The recipe Savoy-Cabbage-and-Sunchoke Pizzas can be made in around 1 hour and 30 minutes. This main course has 685 calories, 22g of protein, and 22g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of skim milk, vegetable oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Users who liked this recipe also liked Savoy cabbage with almonds, Savoy Cabbage Gratin, and Veal On Savoy Cabbage.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

Preheat a pizza stone on the bottom of the oven for 45 minutes, or generously oil a large baking sheet. Squeeze the lemon halves into a large bowl of water and drop them in. Peel the sunchokes and add them to the water as you go (to prevent them from darkening).

Ingredients you will need

Jerusalem Artichoke

Lemon

Water

Cooking Oil

Equipment you will use

Baking Sheet

Pizza Stone

Bowl

Oven

Cut the sunchokes into 1-inch pieces and return them to the lemon water.

Ingredients you will need

Jerusalem Artichoke

Lemon

Water

Drain half of the sunchokes, transfer them to a medium saucepan and cover with the milk. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the sunchokes to a blender.

Ingredients you will need

Jerusalem Artichoke

Milk

Equipment you will use

Slotted Spoon

Sauce Pan

Blender

Add 1/2 cup of the milk and puree. Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1 cup, about 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Milk

Equipment you will use

Frying Pan

In a large, deep skillet, heat 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened, 7 minutes.

Ingredients you will need

Onion

Add the cabbage, cover and cook, stirring occasionally, until tender, 12 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cabbage

In another large skillet, heat the remaining 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain the remaining sunchokes and pat dry.

Ingredients you will need

Jerusalem Artichoke

Add them to the skillet and cook over moderate heat, turning a few times, until crisp, 6 minutes. Season with salt and pepper and transfer to a plate.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

Cut the pizza dough in half; work with 1 piece at a time and keep the rest covered. Lightly flour a pizza peel or a flat baking sheet. On a lightly floured work surface, roll out the dough to form a 12-inch round.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Sheet

Transfer the round to the peel.

Spread half of the sunchoke puree over the round, leaving a 1/2-inch border. Scatter half of the cabbage over the puree, followed by half of the crisped sunchokes.

Ingredients you will need

Jerusalem Artichoke

Cabbage

Spread

Sprinkle half of the Emmental on top. Slide the pizza onto the hot stone or oiled baking sheet and bake on the bottom of the oven for about 4 minutes, until crisp on the bottom and bubbling on top.

Equipment you will use

Baking Sheet

Oven

Sprinkle the pizza with half of the pecorino and thyme, cut into wedges and serve. Repeat with the remaining ingredients to make a second pizza.

Ingredients you will need

Pecorino