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Pizza Bianca with Celeriac & Scamorza | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Knusprige italienische Pizza Bianca mit herbstlicher Raffinesse: Zart gehobelter Knollensellerie verbindet sich mit cremigem Mozzarella, herrlich rauchiger Scamorza, frischem Thymian und knackigen Walnüssen zu einem unvergleichlichen Genuss aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven together with the baking tray to 230 °C top and bottom heat. Thoroughly peel the celeriac and slice it wafer-thin using a mandoline or a sharp knife. Peel and finely chop the garlic.
In a bowl, mix the sliced celeriac with half of the olive oil (1 tbsp), the chopped garlic, and a pinch each of salt and pepper. Let it rest briefly so that the celeriac softens. Roughly chop the walnut kernels and pluck the thyme leaves.
Topping & Baking
Unroll the ready-made pizza dough directly onto the work surface along with the baking paper. Brush the dough base evenly with the remaining olive oil (1 tbsp). Drain the mozzarella well and tear it into small pieces. Cut the scamorza into thin slices or coarsely grate it.
Chef's tip
The thinner you slice the celeriac, the more tender and aromatic it cooks in the hot oven.
For those who like an extra touch of flavour, drizzle a teaspoon of runny honey or a few drops of balsamic glaze over the pizza after baking.
15 min
Quick
