What are the main ingredients in Pizza Bianca & Jerusalem Artichokes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Pizza Bianca & Jerusalem Artichokes?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Pizza Bianca & Jerusalem Artichokes?

YOU’VE ARRIVED!: Place the delectable pizzas on some boards and scatter over the pea salad. Garnish with the toasted sunflower seeds and any remaining lemon wedges. Slice up and dig in! IT'S HEATING UP: When the sunchokes are ready, remove from the oven and discard the thick rosemary stalks. Turn on the grill setting at its maximum temperature. Discard the garlic skin, roughly chop the flesh, and place in a small bowl. Mix in the crème fraîche, season, and set aside. SPECIAL SUNCHOKES: Preheat the oven to 200°C. Place a large roasting tray for the pizzas in the oven and leave to heat up. Cut the small trimmed sunchokes in half and cut the larger ones into quarters. Place on a second roasting tray with the unpeeled garlic cloves and the rinsed rosemary. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. ALL IN THE PAN: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, add a small splash of water, a sweetener of choice to taste, and some seasoning. Remove from the pan on completion, cover to keep warm, and set aside. HALFWAY TO FLAVA TOWN: When the sunchokes reach the halfway mark, drizzle over the balsamic vinegar and give them a shift. Return to the oven for the remaining time until crisp on the outside and tender in the middle. Return the pan to a medium heat with a drizzle of oil if necessary. When hot, fry the peas for 2-3 minutes until heated. Place in a bowl with the shredded salad leaves. Toss together with olive oil, lemon juice, and seasoning. Set aside for serving. OH SO CHEESY: Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until light gold. Remove from the oven and flip over, leaving the tray inside to keep hot. Spread over the garlic crème, and top with the sunchokes, caramelised onion, and goat's cheese. Slide back onto the tray and bake for 6-8 minutes until the cheese is melted and the bases are crispy – make sure they don’t burn!

What should be prepared from my kitchen to make Pizza Bianca & Jerusalem Artichokes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Pizza Bianca & Jerusalem Artichokes

Name: Pizza Bianca & Jerusalem Artichokes
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

In Italy, pizza bianca means “white pizza” and doesn’t include a tomato sauce. Instead, we’ve given you garlic-laced crème fraîche and melted goat’s cheese. Can it get better? With toppings of balsamic-infused Jerusalem artichokes, lemony leaves, and peas, it can!

Pizza Bianca & Jerusalem Artichokes

with caramelised onion, crème fraîche & goat’s cheese

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Balsamic Vinegar
Creme Fraiche
Fresh Rosemary
Garlic Clove
Garlic Cloves
Goat's Cheese
Jerusalem Artichokes (Sunchokes)
Lemon
Lemons
Onion
Onions
Peas
Pizza Base
Pizza Bases
Salad Leaves
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Photo of Pizza Bianca & Jerusalem Artichokes

Serves 1

SPECIAL SUNCHOKES
Preheat the oven to 200°C. Place a roasting tray for the pizza in the oven and leave to heat up. Cut the small trimmed sunchokes in half and cut the larger ones into quarters. Place on a second roasting tray with the unpeeled garlic clove and the rinsed rosemary. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
ALL IN THE PAN
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, add a small splash of water, a sweetener of choice to taste, and some seasoning. Remove from the pan on completion, cover to keep warm, and set aside.
HALFWAY TO FLAVA TOWN
When the sunchokes reach the halfway mark, drizzle over the balsamic vinegar and give them a shift. Return to the oven for the remaining time until crisp on the outside and tender in the middle. Return the pan to a medium heat with a drizzle of oil if necessary. When hot, fry the peas for 1-2 minutes until heated. Place in a bowl with the shredded salad leaves. Toss together with olive oil, lemon juice, and seasoning. Set aside for serving.
IT'S HEATING UP
When the sunchokes are ready, remove from the oven and discard the thick rosemary stalks. Turn on the grill setting at its maximum temperature. Discard the garlic skin, roughly chop the flesh, and place in a small bowl. Mix in the crème fraîche, season, and set aside.
OH SO CHEESY
Slide the pizza base onto the heated tray and par bake for 3-5 minutes until light gold. Remove from the oven and flip over, leaving the tray inside to keep hot. Spread over the garlic crème, and top with the sunchokes, caramelised onion, and goat's cheese. Slide back onto the tray and bake for 6-8 minutes until the cheese is melted and the base is crispy – make sure it doesn’t burn!
YOU’VE ARRIVED!
Place the delectable pizza on a board and scatter over the pea salad. Garnish with the toasted sunflower seeds and any remaining lemon wedges. Slice up and dig in!

Jerusalem Artichokes (Sunchokes) - 200g
Garlic Clove - 1
Fresh Rosemary - 1g
Sunflower Seeds - 10g
Onion - 1
Balsamic Vinegar - 15ml
Peas - 50g
Salad Leaves - 20g
Lemon - 1
Crème Fraîche - 60ml
Pizza Base - 1
Goat's Cheese - 50g

Download the Recipe

Serves 2

SPECIAL SUNCHOKES
Preheat the oven to 200°C. Place a large roasting tray for the pizzas in the oven and leave to heat up. Cut the small trimmed sunchokes in half and cut the larger ones into quarters. Place on a second roasting tray with the unpeeled garlic cloves and the rinsed rosemary. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
ALL IN THE PAN
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, add a small splash of water, a sweetener of choice to taste, and some seasoning. Remove from the pan on completion, cover to keep warm, and set aside.
HALFWAY TO FLAVA TOWN
When the sunchokes reach the halfway mark, drizzle over the balsamic vinegar and give them a shift. Return to the oven for the remaining time until crisp on the outside and tender in the middle. Return the pan to a medium heat with a drizzle of oil if necessary. When hot, fry the peas for 2-3 minutes until heated. Place in a bowl with the shredded salad leaves. Toss together with olive oil, lemon juice, and seasoning. Set aside for serving.
IT'S HEATING UP
When the sunchokes are ready, remove from the oven and discard the thick rosemary stalks. Turn on the grill setting at its maximum temperature. Discard the garlic skin, roughly chop the flesh, and place in a small bowl. Mix in the crème fraîche, season, and set aside.
OH SO CHEESY
Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until light gold. Remove from the oven and flip over, leaving the tray inside to keep hot. Spread over the garlic crème, and top with the sunchokes, caramelised onion, and goat's cheese. Slide back onto the tray and bake for 6-8 minutes until the cheese is melted and the bases are crispy – make sure they don’t burn!
YOU’VE ARRIVED!
Place the delectable pizzas on some boards and scatter over the pea salad. Garnish with the toasted sunflower seeds and any remaining lemon wedges. Slice up and dig in!

Jerusalem Artichokes (Sunchokes) - 400g
Garlic Cloves - 2
Fresh Rosemary - 2g
Sunflower Seeds - 20g
Onions - 2
Balsamic Vinegar - 30ml
Peas - 100g
Salad Leaves - 40g
Lemon - 1
Crème Fraîche - 125ml
Pizza Bases - 2
Goat's Cheese - 100g

Download the Recipe

Serves 3

SPECIAL SUNCHOKES
Preheat the oven to 200°C. Place a large roasting tray for the pizzas in the oven and leave to heat up. Cut the small trimmed sunchokes in half and cut the larger ones into quarters. Place on a second roasting tray with the unpeeled garlic cloves and the rinsed rosemary. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
ALL IN THE PAN
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, add a small splash of water, a sweetener of choice to taste, and some seasoning. Remove from the pan on completion, cover to keep warm, and set aside.
HALFWAY TO FLAVA TOWN
When the sunchokes reach the halfway mark, drizzle over the balsamic vinegar and give them a shift. Return to the oven for the remaining time until crisp on the outside and tender in the middle. Return the pan to a medium heat with a drizzle of oil if necessary. When hot, fry the peas for 2-3 minutes until heated. Place in a bowl with the shredded salad leaves. Toss together with olive oil, lemon juice, and seasoning. Set aside for serving.
IT'S HEATING UP
When the sunchokes are ready, remove from the oven and discard the thick rosemary stalks. Turn on the grill setting at its maximum temperature. Discard the garlic skin, roughly chop the flesh, and place in a small bowl. Mix in the crème fraîche, season, and set aside.
OH SO CHEESY
Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until light gold. Remove from the oven and flip over, leaving the tray inside to keep hot. Spread over the garlic crème, and top with the sunchokes, caramelised onion, and goat's cheese. Slide back onto the tray and bake for 6-8 minutes until the cheese is melted and the bases are crispy – make sure they don’t burn!
YOU’VE ARRIVED!
Place the delectable pizzas on some boards and scatter over the pea salad. Garnish with the toasted sunflower seeds and any remaining lemon wedges. Slice up and dig in!

Jerusalem Artichokes (Sunchokes) - 400g
Garlic Cloves - 2
Fresh Rosemary - 2g
Sunflower Seeds - 20g
Onions - 2
Balsamic Vinegar - 30ml
Peas - 100g
Salad Leaves - 40g
Lemon - 1
Crème Fraîche - 125ml
Pizza Bases - 2
Goat's Cheese - 100g

Download the Recipe

Serves 4

SPECIAL SUNCHOKES
Preheat the oven to 200°C. Place 2 large roasting trays for the pizzas in the oven and leave to heat up. Cut the small trimmed sunchokes in half and cut the larger ones into quarters. Place on a third large roasting tray with the unpeeled garlic cloves and the rinsed rosemary. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes.
ALL IN THE PAN
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a small splash of water, a sweetener of choice to taste, and some seasoning. Remove from the pan on completion, cover to keep warm, and set aside.
HALFWAY TO FLAVA TOWN
When the sunchokes reach the halfway mark, drizzle over the balsamic vinegar and give them a shift. Return to the oven for the remaining time until crisp on the outside and tender in the middle. Return the pan to a medium heat with a drizzle of oil if necessary. When hot, fry the peas for 2-4 minutes until heated. Place in a bowl with the shredded salad leaves. Toss together with olive oil, lemon juice, and seasoning. Set aside for serving.
IT'S HEATING UP
When the sunchokes are ready, remove from the oven and discard the thick rosemary stalks. Turn on the grill setting at its maximum temperature. Discard the garlic skin, roughly chop the flesh, and place in a small bowl. Mix in the crème fraîche, season, and set aside.
OH SO CHEESY
Slide the pizza bases onto the heated trays and par bake for 3-5 minutes until light gold. Remove from the oven and flip over, leaving the trays inside to keep hot. Spread over the garlic crème, and top with the sunchokes, caramelised onion, and goat's cheese. Slide back onto the trays and bake for 6-8 minutes until the cheese is melted and the bases are crispy – make sure they don’t burn!
YOU’VE ARRIVED!
Place the delectable pizzas on some boards and scatter over the pea salad. Garnish with the toasted sunflower seeds and any remaining lemon wedges. Slice up and dig in!