Jerusalem Artichoke & Spinach Pizza

Top Tip! Jerusalem artichokes knobbly skins conceal the dirt, so give them a good scrub before roasting. Or if you prefer, peel them.

• 200g Jerusalem artichokes
• 100g spinach leaves
• 1 garlic clove
• Some sprigs of rosemary/ or thyme (or dried works too!)
• olive oil
• 200g of your favourite cheese
• Ready-made pizza base
• Tomato puree / pizza sauce
• 25g parmesan
• (Olives optional extra!)


1. Preheat the oven to 200˚C/Gas 6. Make sure your oven shelf is near the top of the oven.

2. Scrub the artichokes clean. Fill a saucepan with boiled water. Add a pinch of salt. Chop the artichokes into approx. 1-2cm chunks. Add them to the water. Boil for approx. 7-8 mins, until just tender when pierced with a knife.

3. Strip the leaves from the spinch stalks. Roughly chop the leaves and discard the stalks.

4. Peel and finely chop 1 garlic clove.

5. Strip the leaves from a rosemary or thyme sprig. Discard the stalk and finely chop the leaves (you want approx. 1 tbsp).

6. Transfer the artichokes from the boiling water to a bowl with a slotted spoon, keeping the water boiling in the pan. Lightly coat the artichokes in oil and season.

7. Mix the garlic and chopped herbs into your pizza sauce and spread it over the pizza base.

8. Top the pizza with the spinach, olives and artichokes. Sprinkle over the cheese.

9. Slide the pizzas directly onto the oven shelf (this helps to crisp the base). Cook for 6-8 mins, until crisp and starting to colour. The timing may vary depending on the oomph of your oven. Cut into slices and enjoy!

Leave a comment

Please note, comments must be approved before they are published