Cultivating Sustainability

Wondering what to do with those CSA sunchokes (also called Jerusalem artichokes)? Try roasting them and throwing them on top of a homemade pizza.

INGREDIENTS

• 1 pound sunchokes, washed well and sliced into 1/2-inch rounds
• 2 1/2 tbsp extra virgin olive oil, divided
• 5 cloves garlic
• 1 large bunch of kale, coarsely chopped, stems removed
• 1 cup of Pizza Sauce
• 8 oz mozzarella cheese
• 1 Pizza Dough
• 1 tbsp coarse cornmeal
• salt and pepper

DIRECTIONS

1. Preheat the oven to 400 degrees F. Toss the sunchokes and garlic cloves with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-30 minutes, until just tender. (Note: it is very easy to overdo sunchokes. They will turn to mush if cooked for too long, so monitor them closely.)
2. Meanwhile, saute kale in 1/2 tbsp extra virgin olive oil on medium heat until tender and cooked down. Season with salt and pepper.
3. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
4. Remove partially cooked pizza crust from oven and evenly spread 3/4 cup to 1 cup sauce over the crust. Top with shredded mozzarella cheese, kale and sunchokes.
5. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.