Crispy Shredded Sunchoke Pizza with Goat Cheese and Fried Eggs

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It's time for some pizza!

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This past weekend, I went on a great road trip with my in-laws and husband to see our new niece! She is absolutely adorable and I'm so happy we were able to meet her before she starts growing out of her newborn clothes. 

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On the ride there, I read an interesting HBR article about people who bring their own grocery bags to the market. Apparently, you are more likely to buy junk food when bringing your own bag versus times you use disposable bags. They theorize it is your unconscious way of rewarding yourself for doing something good. The effect is taken away when forced to bring your own bag. Crazy, right? 

The other day I walked to the grocery store with my own grocery bag and while I was there I did get cacao goji berry bites which were certainly not on my shopping list. Was I rewarding myself for walking and bringing my own bag? Maybe! Certainly something to think about.

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Actually, I was walking to the store to get some sunchokes for this recipe! A sunchoke, also know as a Jerusalem artichoke, is a root vegetable that looks like ginger root and tastes like a cross between an artichoke and a potato. The skin is edible and turns nice and crispy when cooked. I shredded it like a potato hash for this recipe and I think it was the way to go. This is a breakfast inspired pizza that gets its sauce from the addition of fried eggs. The flavors work together nicely and if you have never had sunchokes, I think you'll be surprised how much you enjoy the mild artichoke flavor this pseudo potato hash brings to the dish.

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Crispy Shredded Sunchoke Pizza with Goat Cheese and Fried Eggs
Makes 2 medium pizzas

Ingredients

8 ounces sunchokes

16 ounces pizza dough

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

1 tablespoon olive oil + more for crust

3 cups shredded mozzarella cheese

1 cup goat cheese crumbles

1 tablespoon vegetable oil

4 eggs

1 -2 tablespoons Parmesan cheese, grated

4 green onions, thinly sliced

Flour, for rolling the dough

Salt and pepper, for seasoning

Fresh basil, handful (optional)

Directions

Preheat the oven to 375 degrees.

Scrub the sunchokes clean and pat dry.

Using a mandoline, julienne the sunchokes to 1/8" thickness.

Add 1 tablespoon olive oil over medium heat in a large skillet.

Add the sunchokes and the thyme, garlic powder and parsley. Season with plenty of salt and stir to combine.

Let the sunchokes cook evenly by stirring often in the first few minutes, then arrange in an even layer and cook untouched until a golden brown crust forms on the bottom.

Using a spatula, flip and brown the other side. The sunchokes are done when they are tender on the inside and crisp on the outside.

Spray a cookie sheet with nonstick cooking spray. Divide the dough into two even halves.

Add plenty of flour to a clean work surface and roll out two thin crust pizzas. Place on the baking sheet and apply a thin layer of olive oil to the crusts. Bake for 10 minutes without any toppings.

When the crusts are done pre-baking, assemble by adding the mozzarella and goat cheese.

Add the sunchokes to the top of the cheese and place in the oven until the crust is done and the cheese is melted, approximately 5 - 10 minutes.

While the pizza is in the oven, add the vegetable oil to a large skillet over medium-low heat.

Crack the eggs into the skillet and cook until the whites are set but the yolk is still runny. Season with salt and pepper.

When the pizza is done, carefully slide the eggs over the top. Add the freshly grated parmesan, green onions and basil. Enjoy!