Jerusalem Artichoke Pizzettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Ingredients
- For covering
- 750 grams Jerusalem artichoke
- salt
- 1 onion
- 2 Tbsps butter
- freshly ground black peppers
- 200 milliliters Vegetable broth
- 2 Tbsps lemon juice
- 2 Tbsps Crème fraiche
- 80 grams grated Parmesan
- 1 handful marjoram
Preparation steps
In a large mixing bowl, crumble the yeast into 3 to 4 tablespoons lukewarm water and stir until smooth. Sift the flour into the yeast mixture. Add the sugar, salt, oil and about 200 ml (7 ounces) lukewarm water. Knead well to make a smooth dough that pulls cleanly from the sides of the bowl. Cover and let rise for about 1 hour in a warm place.
Peel the Jerusalem artichoke, slice about 250 grams (8 ounces) thin, and blanch the slices in boiling salted water for 2-3 minutes. Drain the Jerusalem artichoke slices in a colander, rinse with cold water, and drain well. Dice the remaining Jerusalem artichokes. Peel the onion and chop.
In a saucepan pan, heat the butter. Add the diced Jerusalem artichoke and onion and sauté briefly. Season with salt and pepper. Deglaze the pan with a little vegetable broth. Add the lemon juice, cover the pan, and cook until tender, about 10 minutes.
With a hand blender, purée the vegetables until smooth and creamy, adding more broth to adjust the consistency if needed. Stir in the crème fraîche and 3 to 4 tablespoons grated Parmesan. Season with salt and pepper. Remove from the heat and let cool slightly.
Rinse and dry the marjoram, strip the leaves from the stems, and chop.
Preheat the oven to 220°C (approximately 425°F). Line baking sheets with parchment paper.
Knead the dough on a floured work surface well and divide into 8 pieces. With a rolling pin. roll the dough to make pizzettes. Transfer the pizzettes to the baking sheets and brush with a little olive oil.
Spread some of the vegetable purée on the pizzettes, leaving a rim around the edges. Sprinkle with marjoram and top with the Jerusalem artichoke slices. Sprinkle with remaining Parmesan.
Bake until golden brown, about 15 minutes. Serve very hot.
