Zaza's Perfect Parsnip Pie
MAPLE GLAZED PARSNIPS WITH PECANS, Rosemary and TALEGGIO CHEESE
4-5 large parsnips, rinsed, stems removed and sliced into 2”long x ½” wide sticks.
1 cup pecans, coarsely chopped
½ lb taleggio cheese, cut into small cubes (no larger than ½”)
2 tbsp freshly chopped rosemary + extra for topping
2 tbsp maple syrup
1 tablespoon Extra Virgin Olive oil + more for drizzling
½ tsp smoked paprika
¼ tsp sea salt + extra
freshly ground black pepper to taste
Preheat your oven to 400°F and line a rimmed, metal baking sheet with parchment paper.
Place the sliced parsnips into a large bowl.
In a small bowl, combine the 1 tbsp olive oil, maple syrup, freshly chopped rosemary, smoked paprika, ¼ tsp sea salt and a few grinds of black pepper.
Pour the oil and spice mixture over the parsnips in the bowl and using your hands, mix it into the veggies, making sure each piece is coated.
Place the parsnips on the prepared baking sheet and bake for about 25 minutes, flipping them halfway through the cooking process. The parsnips will be slightly soft and also start to caramelize and become crispy. Remove from the oven and allow to cool slightly.
Preheat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
Stretch out one of the pizza dough balls to an 8-10” round onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).
Arrange the roasted parsnips around your stretched pizza dough symmetrically.
Scatter a handful of cubed taleggio cheese over the parsnips and sprinkle the chopped pecans over that.
Drizzle about 1 tablespoon of extra virgin olive oil over the top and sprinkle with a pinch of sea salt
Slide the topped pizza into the oven to bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven, garnish with more fresh rosemary, and serve immediately!