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Pizza bianca with thinly sliced Jerusalem artichoke. Bake in the oven on a preheated pizza stone in a convection oven at 300 degrees for about 5 minutes or until the pizza has a nice golden color.
200-300 g Jerusalem artichokes
200 g of mascarpone cheese
150 g Västerbottensost®, grated
100 g of gorgonzola
2 sprigs of rosemary
Pizza bianca with Jerusalem artichoke and Västerbotten cheese®
Wash and slice the Jerusalem artichokes thinly, preferably with the help of a mandolin.
Put them in cold water.
Mix room-temperature mascarpone with grated Västerbottensost® in a bowl.
Season with a little salt and black pepper.
Remove the Jerusalem artichoke from the water and wipe dry on paper.
Shape the pizza dough into bottoms.
Spread on the cheese mixture.
Then distribute Jerusalem artichoke and gorgonzola on top.
Top the pizza with a little rosemary and then drizzle with olive oil.
Bake in the oven on a preheated pizza stone for about 5 minutes or until the pizza has a nice golden color.
4 / 5. 1
Västerbottensost® is a registered trademark of Norrmejerier
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