Pizza Bianca with Scamorza and Shaved Celery Root

Name: Pizza Bianca with Scamorza and Shaved Celery Root
Yield: Makes 4 servings
Ingredients: 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)

Dawn PerryMakes 4 servingsSource

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Pizza Bianca with Scamorza and Shaved Celery Root

Ingredients

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)

Method

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 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 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.