Pizza With Jerusalem Artichoke Purée, Spinach, Pine Nuts And Spring Onions

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 Jerusalem artichokes, peeled

1 shallot, finely diced

1 garlic clove, peeled and finely chopped

1 dash of double cream

1 knob of butter

sea salt

freshly ground black pepper

1 bunch of spring onions

1 tbsp of pine nuts, toasted

100 g of baby spinach leaves

2 handfuls of grated Parmesan

440 g of flour, plus extra for dusting

1 packet of fresh yeast

1 pinch of salt

16 tbsp of water

4 tbsp of olive oil, plus extra for greasing

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