Pizza Bianca with Scamorza and Shaved Celery Root

Ingredients for 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

• 230g prepared pizza dough, room temperature

• 170g 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 260°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.