Jerusalem Artichokes, Plum Chutney & Kale Chips

November 13, 2013

 

 

Oven-roasted Jerusalem artichokes, plum chutney, Gruyere, candied & spiced almonds, crispy kale chips (with almond butter, cumin, chili powder, dried garlic, cayenne & salt)

Recipe

 

Ingredients:
1 ball of pizza dough
flour for dusting

semolina flour for the pizza stone
olive oil
salt & pepper
2-3 large Jerusalem artichokes (or sunchokes), scrubbed thoroughly and sliced about ¼ inch thick
plum chutney (we got ours here)

1 hunk Gruyere, shaved

 

For the kale chips:
1-2 bunches of kale, leaves removed from center ribs and torn into pieces
2-3 teaspoons almond butter
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried garlic
1/8 teaspoon cayenne pepper

 

For the candied almonds:
1 cup whole almonds
1 egg white
½ cup sugar
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice

 

Directions:
Preheat your oven to 300° F. Line a baking sheet with parchment paper for your candied almonds. Whisk your egg white until frothy, and then add it to your almonds in a medium bowl. Toss them to coat. Next, combine the sugars, cinnamon, nutmeg, cloves and allspice and add them to your almond bowl, stirring to coat evenly.

 

Spread the almonds out on the baking sheet in a single layer, and bake for 30 minutes, stirring them halfway through. When they’re finished baking, set them aside to cool, and increase the oven temperature to 350° F.

 

Next comes the kale chips. In a small bowl, mix the almond butter with a tablespoon of olive oil, plus the cumin, chili powder, garlic and cayenne. Lay your kale leaves out on a baking sheet and coat them with the spice mixture. Use your hands and coat them one by one, instead of just drizzling the mixture on. You want your kale leaves to remain curly and not get drenched in the mixture, or else they will become flat in the oven and burn more easily.

 

Bake the kale for about 10 minutes, until the leaves are crispy but still green. It’s okay if they seem a little undercooked—remember that they will be going back in the oven once they’re on the pizza.

Increase the oven temperature to 390° F and lay your Jerusalem artichoke slices out in an oven-proof baking dish. Drizzle them with olive oil and bake for about 40 minutes, or until soft and beginning to caramelize.

 

Finally, increase your oven temperature to 550° F and prepare your dough using the instructions on the right. When the oven is hot and you’ve pre-baked the dough for a minute, brush it lightly with olive oil and coat it evenly with a layer of plum chutney.

 

Next, add the shaved Gruyere, sunchoke slices, candied almonds, and the kale chips on top. Put it back in the oven and bake until the cheese is melty and the crust is golden brown. Then take it out and serve!

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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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