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Pizza Bianca with Celeriac & Gorgonzola | Crispy
(0)
30 min
Quick
Gurkerl Küche
Knusprige herbstliche Pizza Bianca mit hauchdünn gehobeltem Knollensellerie, cremigem Gorgonzola, zart schmelzendem Mozzarella, knackigen Walnüssen und frischem Rosmarin.
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan-assisted) and line a baking sheet with baking paper.
Thoroughly peel the celeriac, quarter it, and shave it into paper-thin slices using a mandoline. Peel and finely chop the garlic.
In a bowl, marinate the shaved celeriac slices with 1 tbsp extra virgin olive oil, the chopped garlic, a pinch of salt, and freshly ground pepper.
Chef's tip
Shaving the celeriac paper-thin allows it to become melt-in-the-mouth tender in the hot oven and develop delicate roasted flavours around the edges.
For a particularly refined touch, drizzle a few drops of liquid blossom honey over the hot Gorgonzola just before serving.
15 min
Quick
