This simple white pizza recipe is absolutely delicious. If you’ve never seen a sunchoke before, or what is otherwise known as a Jerusalem Artichoke or sunroot, they are the root (or tubers if you’re a gardener) of a type of sunflower that looks an awful lot like a mixture of potatoes and ginger roots. Like most root vegetables, the sunchoke is a little bit sweet and nutty, is high in potassium and iron, and becomes tender when cooked.
In this recipe, I share how to make ricotta from scratch, which is much easier than you may think. I also offer a not one, but two pizza dough styles for you to pick from depending on how much time you have to whip up dinner.
The first dough that I include is a yeast-free flatbread that can be made in about 30 minutes. The second dough that I offer is a yeast, multi-hour rise that produces a standard pizza crust. Although they have a slightly different flavor and texture, both crusts pair nicely with the toppings.
I love the flavor of the sunchokes with the ricotta, garlic oil, freshly cracked pepper, and dried thyme. I wanted to keep this recipe vegetarian, however, if you feel so inclined I think bacon would be an amazing flavor addition, too!
Ricotta. Heavy cream and whole milk is the combination that will yield curds and create that creamy ricotta you know from the store, but 10x better. Lemon juice is the best way to curdle it, and a heavier pinch of salt brings the flavor to a whole new level.
If you don’t have time or the proper mesh strainer to make it yourself, store-bought it absolutely fine to use. I’ve noticed store-bought ricotta is slightly thicker than homemade, and maybe tastes best used in this pizza recipe if thinned with a tiny bit of milk.
Sunchokes. If you can’t find sunchokes, a fingerling or young potato will stand nicely in its place.
Garlic Oil. To make garlic oil, simply heat 6 sliced cloves of garlic with 2 tablespoons of olive oil until aromatic. Gently pour in 1 cup of olive oil and let the flavors infuse on low heat for about 2-3 minutes. It will be done when the oil is aromatic, but not boiling. Be careful not to let the oil get too hot (fire hazard). Let the oil mixture cool completely and store in an airtight container.
No-Rise Flatbread Crust. This no-rise pizza dough is made using whole milk plain Greek yogurt. I have not tried it with a dairy free option, but would suspect it would work just fine! If you have self-rising flour, use it in place of the AP flour (cup for cup) and omit the baking powder and salt.
Traditional crust. The traditional yeast crust develops the most flavor with a slow rise. This can be anywhere from 6-8 hours and is best done overnight in the refrigerator. If you are able to make the dough first thing in the morning for dinner that night, leave the dough out on the counter in a warm dry spot. If you do not have a stand mixer, the dough can be made by hand mixing with a wooden spoon. Just spend a few more minutes mixing the dough to make sure it gets fully mixed.
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