Name: Pizza Bianca with Mozzarella & Shaved Celery Root
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: ½ bulb celery root (celeriac), peeled, very thinly sliced; 2 tbsp olive oil, divided, plus more for baking sheet; Kosher salt and freshly ground black pepper; 250 g prepared pizza dough, room temperature; 200 g smoked mozzarella, thinly sliced; ½ small red onion, very thinly sliced; ½ cup grated Parmesan; 1 tbsp fresh oregano leaves, plus more for serving; 2 tbsp drained capers, chopped; Flaky sea salt

CategoryMain DishesDifficultyIntermediate

With slices of celery root and your favorite smoked mozzarella cheese, pizza night just got a lot more fun.

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

½ bulb celery root (celeriac), peeled, very thinly sliced

2 tbsp olive oil, divided, plus more for baking sheet

Kosher salt and freshly ground black pepper

250 g prepared pizza dough, room temperature

200 g smoked mozzarella, thinly sliced

½ small red onion, very thinly sliced

½ cup grated Parmesan

1 tbsp fresh oregano leaves, plus more for serving

2 tbsp drained capers, chopped

Flaky sea salt

Place a rack in lower third of oven; preheat to 500°. Toss celery root with 1 tablespoon of olive oil in a medium bowl and season with salt and pepper. Set aside.

Gently stretch dough into a 30*40 cm 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 olive oil and bake until dry and golden, about 5 minutes.

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 to 15 minutes.

Remove from oven and top with capers and more oregano; season with sea salt and pepper.

40 Minutes

Ingredients