Pizza Bianca With Scamorza And Shaved Celery Root
- 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 500u0b0F. 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.
celery, olive oil, kosher salt, pizza, scamorza cheese, red onion, parmesan, oregano, capers, salt
Taken from www.epicurious.com/recipes/food/views/pizza-bianca-with-scamorza-and-shaved-celery-root-51209650 (may not work)