How to Pizza Bianca With Shaved and Scamorza Celery Root
With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night got far more fun just.
- ¼ light bulb celery root (celeriac), peeled, very sliced thinly
- 2 tablespoons essential olive oil, divided, plus much more for baking sheet
- Kosher salt and floor black pepper
- 8 oz. geared up pizza dough, room temperature
- 6 oz. scamorza cheese or smoked mozzarella, sliced thinly
- small red onion ½, very thinly sliced
- ½ cup grated Parmesan
- 1 tablespoon refreshing oregano leaves, plus much more for serving
- 1 tablespoon drained capers, chopped
- Flaky sea salt (such as for example Maldon)
Place a rack on 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 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 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.