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Pizza Bianca with Kohlrabi & Pecorino | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Knusprige Pizza Bianca mit hauchdünn gehobeltem Kohlrabi, zartem Mozzarella, würzigem Pecorino, gerösteten Walnüssen und frischem Thymian. Ein herrlich moderner Herbstgenuss direkt aus dem Backrohr!
Preparation method
Preparation & Topping
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan). Unroll the ready-made pizza dough onto a baking sheet lined with baking paper.
Peel the fresh kohlrabi and slice it wafer-thin using a mandoline slicer. Peel and finely chop the garlic. Pick the leaves from the fresh thyme. Roughly chop the walnut kernels.
Brush the pizza dough with 1 tbsp olive oil and evenly distribute the chopped garlic over it. Drain the mozzarella well, tear into small pieces, and distribute over the dough.
Chef's tip
For an especially delicate touch, you can drizzle the finished pizza with a few drops of liquid honey or a splash of good balsamic vinegar after baking.
Make sure to slice the kohlrabi wafer-thin so that it cooks perfectly in the oven and retains a tender bite with a slight sweetness.
15 min
Quick
