Jerusalem artichoke is in season from fall through spring, but it achieves its flavor aspirations in winter. You might know it by the name sunchoke or wild sunflower, and you might already know its nutty, delicious flavor, but we bet you haven’t had it as a pizza sauce. When roasted, puréed, and spread over dough, it makes for an excellent, creamy pizza base that’s really unique. Pairing it with Brussels sprouts and homemade herb oil creates an amalgamation of earthy goodness that’ll warm the cockles of anyone in need of a winter pick-me-up..
Food author and art director Martin Nordin — whose ingredient know-how and scrupulous attention to detail made him a veggie burger god on Instagram, helped him become the global creative leader for IKEA Food, and led to the publication of three cookbooks — is to thank for this wonder.
For those who are unconvinced by sprouts (you must have never tried Motorino’s pancetta and brussels sprout pizza), fear not. Martin balances their slight bitterness and enhances the natural sweetness with a roasted Jerusalem artichoke purée, which is sweet and nutty. To finish, homemade herb oil and freshly ground green peppercorns add a zingy green boost that further serves to lift the flavors.
BioMartin Nordin's passion for perfecting the ultimate veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He recently published Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes and works as the creative leader for IKEA food, where he creates delicious vegetarian recipes every day.
