by Marija Petrovic | 19/02/2014 00:24
Makes 4 servings
With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.
1/4 bulb celery root (celeriac), peeled, very thinly sliced
2 tablespoons olive oil, divided, plus more for baking sheet
Kosher salt, freshly ground pepper
8 ounces prepared pizza dough, room temperature
6 ounces scamorza cheese or smoked mozzarella, thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup grated Parmesan
1 tablespoon fresh oregano leaves, plus more for serving
1 tablespoon drained capers, chopped
Flaky sea salt (such as Maldon)
Place a rack in lower third of oven; preheat to 500°F. Toss celery root and 1 tablespoon oil in a medium bowl; season with kosher salt and pepper. Set aside.
Gently stretch dough into a 16×12″ oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 tablespoon oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and 1 tablespoon oregano.
Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12–15 minutes. Top with capers and more oregano; season with sea salt and pepper.
Per serving: 420 calories, 24 g fat, 2 g fiber
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