This fascinating and delicious combination of root vegetables, topped with pecorino and Emmental cheese, will awaken the pallet of anyone who eats it, sending them to a place of sheer gastronomical bliss. We suggest our recipe for pizza dough instead of the store-bought option.
Method of preparing the pizza:
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Preheat the oven to 500°F (260°C). Fill a large bowl with water, squeeze the lemon into it, peel the sunroots and place them in the bowl for 10 minutes.
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Remove the sunroots and cut each one into medium-thick slices, put them back in the lemon water (to prevent browning).
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Remove half of the sunroot slices, pat them dry and place them in a skillet. Cover the roots in 1 cup milk and bring to a boil, then lower the heat and slow cook for 15 minutes.
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Fish out the sunroots, and put them in a blender. Add 1/2 cup of milk and blend until you have a paste.
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Put the paste back in the skillet and cook over medium heat while stirring for 3 minutes. Add salt and pepper.
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In a deep pot over low heat, fry the onion with olive oil until it softens (approx. 7 minutes). Add the Savoy cabbage and keep stirring for 12 minutes.
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Remove the rest of the sunroot slices from the lemon water bowl. Pat them dry, and fry on medium heat with 2 tbsp olive oil until they turn crispy.
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Flatten the dough on a floured surface into 2 circles. Evenly spread the paste on each circle, and add the cabbage, fried sunroot, and Emmental cheese.
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Place the dough on a baking sheet and bake for 5-10 minutes, until the dough is golden, and the cheese fully melts. Remove from oven, sprinkle with pecorino and thyme, and allow 3 minutes cooling before finally serving.
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