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Watercress Pizza

Cuisine: Italian

Serves: 1 Large Size Pizza


  • 2 medium parsnips
  • 2 medium salsify roots
  • Juice of one half lemon
  • 1 1/4 cup mushrooms stock
  • 1 medium kohlrabi
  • 2 tablespoons extra virgin olive oil
  • 1 and a half cup cheese
  • One handful fresh spring ramps
  • Half handful of fresh spring watercress



  1. Preheat oven to 485 with an upturned heavty cookie sheet or pizza stone on the middle deck. Using the easy dough recipe for dough (and use spelt flour instead of bakers flour,) cut one, nine ounce dough ball and reserve for forming later.
  2. Peel both the parsnips and salsify on a cutting board. You will have to place the salsify in water with the juice of one-half lemon to stop browning of the salsify flesh. (This lemon water will be used later). Cut the roots into coins.
  3. Place the roots in a pan filled with heated one and a quarter cups mushrooms and cook for about 5-6 minutes until just al dente. Strain the roots of the broth and reserve the broth.
  4. Cut the kohlrabi at both ends. Remember that the “woody” side of a purple kohlrabi is on the bottom, (side where the stems are shooting away from), so cut this end thick. Turn the kohlrabi and cut through the skin with a knife with a downward motion following the natural curve of the vegetable. (Like carving the skin off an orange.) Cut the kohlrabi into thin discs.
  5. Heat the extra virgin olive oil in a pan under medium heat and place the kohlrabi in the pan with a pinch of salt and saute for 7 minutes or unitl browned on both sides. Place on a paper towel for topping.
  6. Clean the ramps by cutting the root ends off and pulling down the purple collar near the bottom. Slice the ramp from the white end up into small pieces. The large leaf ends will go on top of the pizza and the small root ends in the sauce.
  7. Add the cheese and add one tablespoon of the lemon-water in the pan and stir with a whisk. Add the chopped ramps and turn the heat off. The sauce will thicken. That’s okay.
  8. Form the pizza into a disc and place on parchment. Top with the kohlrabi, then the parsnips and salsify followed by the rest of the non-sauced cheese.
  9. Place the ramps on the pizza and into the oven for 10 to 12 minutes, always keeping an eye on the bottom crust. With spelt, you cannot tell sometimes from the cornicione, (crust). When out of the oven, place the watercress on top of the pizza, then dollop the sauce atop the pizza and enjoy!



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