Skip to main content
Recipes
January 2014

Pizza Bianca with Scamorza and Shaved Celery Root

By Dawn PerryPhotography by Hirsheimer Hamilton

4.1

(42)

Image may contain Food Pizza and Dessert
Hirsheimer Hamilton

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

¼

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

2

tablespoons olive oil, divided, plus more for baking sheet

Kosher salt and freshly ground black pepper

8

oz. prepared pizza dough, room temperature

6

oz. scamorza cheese or smoked mozzarella, thinly sliced

½

small red onion, very thinly sliced

½

cup grated Parmesan

1

tablespoon fresh oregano leaves, plus more for serving

1

tablespoon drained capers, chopped

Flaky sea salt (such as Maldon)

Need to make a substitution?

Preparation

  1. Step 1

    Place a rack in 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.

    Step 2

    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 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.

    Step 3

    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.

Nutrition Per Serving

Calories (kcal) 420 Fat (g) 24 Saturated Fat (g) 10 Cholesterol (mg) 50 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 21 Sodium (mg) 970
Explore Bon AppétitPizzaCelery RootVegetableEasyQuickWeeknight MealsMainNut-FreeDinner