Ingredients
- For the dough
- 15 g fresh yeast
- 400 g pizza flour, plus some for the work surface
- Salt
- 1 pinch of sugar
- 2 tbsp olive oil
- For the topping
- 200 g Jerusalem artichoke
- 2 red onions
- 250 g ricotta
- 2 tbsp cream
- 80 g parmesan, grated
- 150 g bacon, thinly sliced
- 2 tsp Italian herbs, dried
- Black pepper, from the mill
- 1 stalk basil, leaves plucked off
Instructions
- Stir the yeast in approx. 250 ml lukewarm water. Mix the flour in a bowl with 1 teaspoon salt and the sugar, make a well in the middle and pour in the yeast water with the oil. Work into a smooth dough with your hands or a dough hook. Then knead thoroughly on a floured work surface, return to the bowl and leave to rise, covered, in a warm place for approx. 1 hour.Â
- Preheat the oven with two baking trays to 240°C convection heat.Â
- For the topping, wash and clean the Jerusalem artichokes and cut or slice into thin slices. Peel the onions and cut into thin slices. Mix the ricotta with the cream and 2 tablespoons parmesan.Â
- Cut the dough into quarters and roll out each one into a round pizza. Place 2 pizzas on a sheet of baking paper and spread with the cream. Leave a narrow border all around. Top with the bacon, Jerusalem artichokes and onions. Season with the herbs and grind pepper over the top. Sprinkle with the remaining cheese. Carefully place the pizzas with the paper on the hot trays and bake for about 15 minutes until brown. Serve garnished with basil.
