¼ cup Castelvetrano olives, crushed or broken apart into pieces
pinch of flaked salt
optional: arugula to finish
In a small sauce pot, bring heavy cream and whole milk just to a boil. Immediately remove from heat and whisk in the lemon juice and salt. Let it sit for 10 minutes, or until curds start to form.
Strain curdling mixture into a super-fine mesh strainer or a cheesecloth for about 20 minutes, or as long as you have. Using a spatula, force as much extra liquid out before transferring into a small bowl.
To top your pizza (after a par-bake for the yeast dough) make sure your dough is already on the pizza stone, then begin to layer ½ to ¾ of a cup of ricotta, or enough so that the bottom of the pizza is lightly covered.
Next, evenly sprinkle the shredded mozzarella cheese to cover the ricotta. Start with about ¾ of a cup and add more if necessary. The key here is to use a little less mozzarella than you would think.
Next, layer on the sunchokes and shaved parmesan by evenly placing them around the pizza. Follow with the herbs and freshly cracked pepper.
Bake for about 10 minutes, and then sprinkle the garlic-infused olive oil over top. Let the pizza finish up about 5 more minutes.
Once the pizza is golden and bubbly, garnish with crushed Castelvetrano olives and optional arugula. Sprinkle flaked salt and a little more garlic-infused olive oil. Cool a few minutes before serving. Enjoy!