1 pound sunchokes
1 cup milk
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1/2 onion, thinly sliced
1 cup Brussels sprouts, shredded
1 ball thin-crust pizza dough
Cornmeal
1/4 cup grated Parmesan cheese
Heat oven to 500° F.
Squeeze the lemon half into a bowl of water and drop it in. Peel the sunchokes and add them to the water as you go to prevent them from darkening.
Drain half of the sunchokes, cut them into 1-inch pieces, transfer them to a small to medium saucepan, and cover with the milk. Bring to a boil, then lower the heat and simmer over low to moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the sunchokes to a blender or food processor. Add 1/3 cup of the milk and puree. Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1/2 cup, about 3 minutes. Season with salt and pepper.
In a skillet, heat 1 tablespoon of the oil. Drain the remaining sunchokes, cut them in half, and slice 1/4 inch thick. Add them to the skillet and cook over moderate heat, turning a few times, until crisp, about 6 minutes. Season with salt and pepper. Transfer to a bowl.
Add another 2 tablespoons of oil to the skillet. Heat the oil, then add the onion, cover, and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the shredded Brussels sprouts, cover, and cook, stirring occasionally, until tender and slightly browned, about 5 more minutes. Season with salt and pepper, and add to fried sunchokes in bowl.
Roll out the pizza dough to form a 12-inch round. Sprinkle cornmeal on pizza pan, then transfer the dough round to the pan. Spread the sunchoke puree over the round, leaving a 1-inch border. Spread the sunchoke, onion, and Brussels sprout mixture over the puree. Sprinkle the grated Parmesan cheese on top. Bake in the oven until crisp and lightly browned, about 6 minutes. Cut into wedges and serve.
Serves 2.
From Food and Wine, with changes
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