# Rye Pizza with Jerusalem Artichoke, Thyme and Egg

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

Small rye pizzas topped with Jerusalem artichoke, mozzarella and red onion, finished with a baked egg and fresh thyme.

Servings: 4 · Prep 10 min · Cook 68 min · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Rye Pizza with Jerusalem Artichoke, Thyme and Egg](https://image.fridge.menu/adaptations/8cd56ubq/eb7fac2fb3302cff54688e2f8f1b2fd16290007ddaf44844b58b8625a891fd20.jpg)

## Ingredients

- 20 g [Yeast](https://fridge.menu/en/i/yeast)
- 200 ml [Water](https://fridge.menu/en/i/water) — about 37°C
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 250 g Rye flour
- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- 125 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh
- 4 pcs Jerusalem artichoke — peeled
- 1 bunch [Thyme](https://fridge.menu/en/i/thyme) — sprigs, fresh
- 6 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Red onion](https://fridge.menu/en/i/red-onion) — thinly sliced
- 1 pinch [Salt](https://fridge.menu/en/i/salt) — to taste
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil) — to drizzle over each pizza

## Steps

1. Dissolve the yeast in the water and add the oil, salt and rye flour. (3 min)
2. Mix well until smooth, then gradually add the plain flour until the dough becomes elastic. (7 min)
3. Place the dough in an oiled bowl and let it rise on the worktop, covered with a clean towel, for 45-60 minutes. (50 min)
4. Slice the Jerusalem artichoke very thinly, ideally with a vegetable peeler. (5 min)
5. Pat the mozzarella dry with kitchen paper and crack the eggs into a bowl. (2 min)
6. This makes 6 small pizzas, and if you want an egg on each one you will need 6 eggs, or as many as the number of pizzas with egg you want to make.
7. Once the dough has risen, divide it into 6 equal pieces, shape into small pizzas and place on sheets of baking parchment cut to size.
8. Scatter the Jerusalem artichoke, cheese and red onion over the pizzas and bake on a pizza stone heated until very hot (or a hot baking tray) in an oven preheated to 250°C, for about 4 minutes. (4 min)
9. Quickly remove the pizzas from the oven and meanwhile turn the oven up to its highest setting. (1 min)
10. Place an egg in the centre of each pizza and put them back in the oven.
11. Bake further, until the base is crisp and the egg white has set. (4 min)
12. The tasty little Jerusalem artichoke pizzas are ready - remove from the oven, scatter with thyme leaves, salt and pepper and drizzle with a little olive oil before serving. (1 min)

Published 2026-10-08

https://fridge.menu/en/r/rye-pizza-with-jerusalem-artichoke-8cd56ubq

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