4 large sunchokes (they don’t get much bigger than 2”-3” in across)
1 meyer lemon cut in half
6 thin slices of pancetta
¼ cup olive oil
¼ cup basil pesto
½ cup grated parmesan- Feel free to use addional cheese(s)
1 cup of baby greens such as spinach or kale
1 Twelve inch pizza crust (flour, water, yeast, olive oil) or packaged.
Using a vegetable peeler, remove the skin of the sunchokes. Carefully slice them into 1/8” disks and place in a nonreative bowl. Squeeze half the lemon over the slices to prevent oxidation (discoloring).
Cook the pancetta in a dry pan as you would bacon, but pull out before it crisps. Set aside. In a clean pan, add the oil and squeeze the other half of the lemon into the pan. Heat to medium and add the sliced sunchokes. Saute until the edges turn brown and remove to a plate lined with a paper towel.
If using a homemade pizza dough roll out and bake on a pizza stone at 450 degrees for 8 minutes, but not completely done. If using a packaged crust cook 4- 5 minutes. Remove crust from oven and set on a rack or heat resistant plate or cutting board. Brush the crust generously with the pesto, add the greens, the cheese, the pancetta, and the sunchokes. Place in the oven for approximately 5 minutes or until crust is golden brown. Sprinkle with finishing salt and drizzle with extra virgin olive oil.