Pizza Bianca With Shaved and Scamorza Celery Root

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.

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