Pizza Bianca With Scamorza And Shaved Celery Root
From tuilelaith 9 years ago
- 30 minutes to make
- Serves 4
This sounds really good. I would recommend using a cauliflower crust. Here is the best on the net. http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html Recipe by Dawn Perry Photograph by Hirsheimer & Hamilton
Ingredients
- ¼ bulb celery root (celeriac), peeled, very thinly sliced shopping list
- 2 tablespoons olive oil, divided, plus more for baking sheet shopping list
- Kosher salt and freshly ground black pepper shopping list
- 8 oz. prepared pizza dough, room temperature shopping list
- 6 oz. scamorza cheese or smoked mozzarella, thinly sliced shopping list
- ½ small red onion, very thinly sliced shopping list
- ½ cup grated Parmesan shopping list
- 1 tablespoon fresh oregano leaves, plus more for serving shopping list
- 1 tablespoon drained capers, chopped shopping list
- Flaky sea salt (such as Maldon) shopping list
How to make it
- Place a rack in lower third of oven; preheat to 500°.
- Toss celery root and 1 Tbsp. oil in a medium bowl; season with kosher salt and pepper.
- Set aside.
- Gently stretch dough into a 16x12” 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 Tbsp. 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 Tbsp. 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.
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