Name: Pizza Bianca with Scamorza and Shaved Celery Root
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)

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)

Steps

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.
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.