Savory Salsify and Spinach Pizza with Provolone and Pear Salad

Pizza

1 pound Suparossa gluten-free dough

Olive Oil

5 medium salsify roots

8 ounces baby bella mushrooms, sliced and cleaned

2 cups spinach, washed

4 slices provolone cheese, cut into strips or torn to preferred size

1 jar (6.5 ounces) prepared basil pesto

Salt and freshly ground pepper

Salad

3 cups spinach, washed

¼ cup chopped walnuts

½ red onion, sliced

3 medium Bartlett pears, cored and sliced lengthwise

2 slices provolone cheese, cut into thin strips

½ cup olive oil

½ cup pomegranate-flavored white wine vinegar

Salt and freshly ground pepper

For the pizza: Heat oven to 425 degrees.

Flour a work surface and roll the crust out to your favorite pizza shape. Drizzle olive oil on crust and bake 10-12 minutes until the crust is firm and crispy.

While the crust bakes, begin peeling the salsify root. Be sure to wear gloves as you peel the root. Cut the ends off and dice each root into ½-inch cubes. Submerse the cubes into a bowl filled with a water/lemon juice mixture to prevent browning.

Once the crust is baked, reduce oven to 350 degrees.

Drain salsify root and add to a foil-lined baking sheet. Pat dry and drizzle with olive oil and season with salt and pepper. Roast 45 minutes. Add sliced mushrooms to the pan during the final 25 minutes.

Increase oven temperature back to 425 degrees.

Spoon pesto sauce on the pre-baked crust and layer on the spinach, salsify and mushrooms, followed by the cheese. Bake 12-15 minutes. Cool slightly and cut into desired number of pieces.

For the salad: In a large bowl toss spinach with walnuts, onions, pears and sliced provolone.

In a small bowl or jar with a lid, mix olive oil with pomegranate vinegar until well combined. Drizzle over salad; season with salt and pepper.

Serve a slice or two of pizza with salad on the side.

Serves four.

Michelle Abraham