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

• Koshersalt, nymalen peppar

• 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.

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