Parsnip pizza

Parsnip pizza

This is a traditional thin-crust pizza with a non-traditional topping: parsnips seasoned with tomato purée, tobanjan and garlic oil. It is easy to make but takes some time as the dough has to rise for two hours.

  • Fermented broad bean paste (called doubanjiang in Chinese, tobanjan in Japanese) is a key ingredient, as it adds both umami and spicyness to the parsnips. Make sure to check the ingredients as there are many types of chilli bean paste and a lot of them are not vegetarian. The Chinese characters are 豆瓣酱. If it says 辛豆瓣酱 then it will be very spicy. The brand I got is Pearl River Bridge Chilli Bean Paste.
  • What I call tomato purée is called tomato paste in the US.

   • 600 kcal per person  


For two people:

  • for the base
    • 130 g white flour (I use half “00” pasta flour and half bread flour)
    • 80 ml water
    • 7 g dried yeast
    • 1 tablespoon olive oil
    • 2 g salt
  • for the toppings
    • 1 pack (250 g) of mozarella slices
    • 200 g parsnips
    • 100 g chestnut mushrooms
    • a handful of dried funghi porcini
    • 50 g grated parmezan or grana padano
    • 2 tablespoons pine nuts
    • 1 tablespoon tomato purée
    • 1 teaspoon garlic oil
    • 1/2 teaspoon tobanjan


Making the dough
  • Put all ingredients in a pot and mix them, then knead until you have a smooth dough.
  • Let the dough rest, covered, for one hour.
  • Knead the though gently for a second time.
  • Let it rest, covered, for another hour.
The toppings
  • Soak the porcini mushrooms for 30 minutes in freshly boiled water.
  • Wash and peel the parsnips and slice them as thinly as possibly.
  • Cook the parsnips in the microwave at 900 W for 3 minutes 30 seconds.
  • Put the cooking liquid in a broad, shallow bowl and add the tomato puree, garlic oil and tobanjan. Mix into a smooth paste.
  • Add the cooked parsnips and mix so they are evenly covered with the seasoning.
  • Slice the mushrooms as thinly as possible.
Making the pizza
  • I make a rectangular pizza on a baking tray covered with baking paper.
  • I don’t use a rolling pin but flatten the dough by pushing with my fingers.
  • Preheat the oven at 250 ºC.
  • When the pizza base is ready, cover it with the mozarella slices, parsnips and mushrooms.
  • I have a hot air oven so I bake the pizza for 5 minutes, then turn, then bake it for another 5 minutes.
  • Take the pizza out of the oven.
  • Add the porcini mushrooms, pine kernels and grated hard cheese.
  • Put the pizza back in the oven and bake for another 3 minutes.

Written by

Fuss-free food