Jerusalem Artichoke & Spinach Pizza

A pizza that feels a little bit fancy but takes no more effort than your usual Friday-night slap-together. The earthy nuttiness of Jerusalem artichokes pairs beautifully with garlicky herbs, creamy cheese, and a hit of greenery from spinach. Add olives if you're feeling it. Add wine if you're really feeling it.

Top tip! Those knobbly little J-chokes love to trap dirt in their nooks and crannies, so give them a good scrub before roasting. Or peel them if you're feeling patient (we're not judging).

Ingredients

• 200g Jerusalem artichokes
• 100g spinach leaves
• 1 garlic clove
• A few sprigs of rosemary or thyme (or dried works fine!)
• Olive oil
• 200g of your favourite cheese (mozzarella, cheddar, blue cheese – go wild)
• 1 ready-made pizza base
• Tomato purée or pizza sauce
• 25g parmesan
• A handful of olives (optional, but delish)

Method:

1. Preheat your oven
Preheat to 200˚C (Gas 6) and move a shelf near the top – this helps get that gloriously crisp base.

2. Prep the artichokes
Scrub them clean and chop into 1–2cm chunks. Boil in salted water for 7–8 mins, just until tender when poked with a knife.

3. Chop the spinach
Strip and roughly chop the spinach leaves. Chuck the stalks – they’re not invited to the pizza party.

4. Get garlicky
Peel and finely chop the garlic. Then chop up your rosemary or thyme leaves (about 1 tbsp).

5. Drain and season
Scoop the artichokes out of the pan with a slotted spoon (keep that boiling water going). Toss the artichokes in olive oil, salt and pepper.

6. Blanch the spinach
Throw the spinach into the same boiling water for just 30 seconds, then drain and gently squeeze out the excess water.

7. Make the base sauce
Mix your chopped garlic and herbs into the tomato purée or pizza sauce, and spread it evenly over your pizza base.

8. Layer it up
Top with spinach, artichokes, olives (if using), and all that glorious cheese. Finish with a sprinkle of parmesan.

9. Bake to perfection
Slide the pizza straight onto the oven shelf for max crispiness. Bake for 6–8 minutes, until golden and bubbling.

10. Slice and devour
Cut into wedges, try not to burn your mouth, and bask in the cheesy, earthy, herby joy. Best served with a leafy salad and zero regrets.