This recipe would suit a variety of pizza styles, but we think sourdough, New York, thin crust, neo-Neapolitan, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

To make the herb oil, mix the herbs, garlic, vinegar, peppercorns and olive oil using a handheld blender or food processor. Season with salt to taste. Transfer to a squeeze bottle or jar and set aside.

Sprinkle a layer of coarse sea salt to coat the bottom of the baking dish. Brush the Jerusalem artichokes with oil and place them evenly in the dish, separating them as much as possible. Sprinkle salt over the artichokes and place the garlic cloves in between. Bake in the oven at 180°C until soft, about 30 to 40 minutes. When the artichokes look a little shrivelled and grey, they should be ready. Take them out, remove from the dish and let cool.

Peel the artichokes and place the flesh in a mixer with the garlic and the remaining oil. Pulse or blend until smooth. Transfer to a sealed container and set aside.

Fire up your Ooni pizza oven, aiming 350°C to 400°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature.

Use a mandoline or sharp knife to cut the Brussels sprouts and shallots as thinly as possible.

Place a pizza dough ball on a lightly floured work surface and push the air out from the center of the dough into the crust. Use your fingers and knuckles to gently stretch out the dough to 12 inches, or your desired size. Transfer the stretched dough to a lightly dusted peel while pulling gently at the edges to stretch it out further.

Take 2 large spoonfuls of the Jerusalem artichoke and garlic mix and spread it outward in a thin layer from the center of the pizza base towards the edge. Scatter the slices of Brussels sprouts and shallots.

Slide the pizza off the peel and into the oven. Cook the pizza for 1 to 2 minutes, turning it every 20 seconds or so to ensure an even bake.

Once the crust has risen and has taken on some color, (Martin prefers his a little blackened in places), it’s ready to remove.

Retrieve the pizza and brush the crust with oil. Sprinkle with flaky sea salt and freshly ground green pepper, then finish with a drizzle of herb oil.