eCook Meal
Pizza Bianca & Jerusalem Artichokes
with caramelised onion, crème fraîche & goat’s cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R277.40
for 4 servings · R69.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Goat's Cheese needs 200 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 1.11× packR111.10
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Rosemary needs 4 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 0% of packR0.93
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Jerusalem Artichokes (Sunchokes)
Shopping
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Frequently Asked Questions
What is the preparation time for Pizza Bianca & Jerusalem Artichokes?
The preparation time for Pizza Bianca & Jerusalem Artichokes with caramelised onion, crème fraîche & goat’s cheese is between 35 and 50 minutes.
What is the total time required to make Pizza Bianca & Jerusalem Artichokes with caramelised onion, crème fraîche & goat’s cheese?
The total time required to make Pizza Bianca & Jerusalem Artichokes with caramelised onion, crème fraîche & goat’s cheese is between 45 and 60 minutes.
How many servings does Pizza Bianca & Jerusalem Artichokes provide?
4 servings
What are the main ingredients in Pizza Bianca & Jerusalem Artichokes?
Balsamic Vinegar, Creme Fraiche, Garlic, Goat's Cheese, Jerusalem Artichokes (Sunchokes), Lemon, Onion, Pea, Pizza Base, Rosemary, Salad Leaves, Sunflower Seeds
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?
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. 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! 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. 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. 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. 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!
What should be prepared from my kitchen to make Pizza Bianca & Jerusalem Artichokes?
Balsamic Vinegar, Creme Fraiche, Garlic, Goat's Cheese, Jerusalem Artichokes (Sunchokes), Lemon, Onion, Pea, Pizza Base, Rosemary, Salad Leaves, Sunflower Seeds
How many calories does Pizza Bianca & Jerusalem Artichokes have?
calories
How much fat content does Pizza Bianca & Jerusalem Artichokes have?
grams