-
1
Preheat the oven to 500.
-
2
Preheat a pizza stone on the bottom of the oven for 45 minutes, or generously oil a large baking sheet.
-
3
Squeeze the lemon halves into a large bowl of water and drop them in.
-
4
Peel the sunchokes and add them to the water as you go (to prevent them from darkening).
-
5
Cut the sunchokes into 1-inch pieces and return them to the lemon water.
-
6
Drain half of the sunchokes, transfer them to a medium saucepan and cover with the milk.
-
7
Bring to a boil and simmer over moderate heat until tender, about 15 minutes.
-
8
Using a slotted spoon, transfer the sunchokes to a blender.
-
9
Add 1/2 cup of the milk and puree.
-
10
Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1 cup, about 3 minutes.
-
11
Season with salt and pepper.
-
12
In a large, deep skillet, heat 2 tablespoons of the oil.
-
13
Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened, 7 minutes.
-
14
Add the cabbage, cover and cook, stirring occasionally, until tender, 12 minutes.
-
15
Season with salt and pepper.
-
16
In another large skillet, heat the remaining 2 tablespoons of the oil.
-
17
Drain the remaining sunchokes and pat dry.
-
18
Add them to the skillet and cook over moderate heat, turning a few times, until crisp, 6 minutes.
-
19
Season with salt and pepper and transfer to a plate.
-
20
Cut the pizza dough in half; work with 1 piece at a time and keep the rest covered.
-
21
Lightly flour a pizza peel or a flat baking sheet.
-
22
On a lightly floured work surface, roll out the dough to form a 12-inch round.
-
23
Transfer the round to the peel.
-
24
Spread half of the sunchoke puree over the round, leaving a 1/2-inch border.
-
25
Scatter half of the cabbage over the puree, followed by half of the crisped sunchokes.
-
26
Sprinkle half of the Emmental on top.
-
27
Slide the pizza onto the hot stone or oiled baking sheet and bake on the bottom of the oven for about 4 minutes, until crisp on the bottom and bubbling on top.
-
28
Sprinkle the pizza with half of the pecorino and thyme, cut into wedges and serve.
-
29
Repeat with the remaining ingredients to make a second pizza.
