Recipe courtesy of Lovely's Fifty Fifty
Show: Pizza Cuz
Episode: Girl Power
Sunchoke Pizza
Total:
40 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 sunchoke
  • 1 tablespoon roughly chopped fresh rosemary 
  • Large pinch or two shredded Parmigiano-Reggiano 
  • 2 to 3 whole leaves lacinato kale, stems trimmed 
  • Olive oil, for drizzling
  • Salt
  • One 12- to 13-ounce ball your favorite pizza dough
  • All-purpose flour, for dusting
  • Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
  • Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
  • Creme fraiche or thinned down sour cream, for drizzling 

Directions

Special equipment: pizza peel, mandoline slicer

Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.

Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.

Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.

Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Sunchoke and Ricotta Cappelletti with Fried Nettles

Pizza

Pizza

Pizza Pizzas

Recipe courtesy of Alton Brown

Pizza Dip

Recipe courtesy of Cooking Channel

Pizza Pockets

Recipe courtesy of Giada De Laurentiis

Margherita Pizza

Recipe courtesy of Neal Corman

Pizza Rustica

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c