Pizza Bianca with Scamorza and Shaved Celery Root

Ingredients

• 1 tablespoon capers drained chopped
• 0.3  bulb celery root peeled very thinly sliced (celeriac)
• 6 ounces scamorza cheese smoked thinly sliced
• 4 servings kosher salt freshly ground
• 2 tablespoons olive oil divided plus more for baking sheet
• 1 tablespoon oregano leaves fresh plus more for serving
• 0.5 cup parmesan grated
• 8 ounces pizza dough prepared room temperature
• 0.5 small onion red very thinly sliced
• 4 servings flaky sea salt (such as Maldon)

Equipment

• bowl
• baking sheet
• oven

Directions

1. Place a rack in lower third of oven; preheatto 500°F. Toss celery root and 1 tablespoon oil ina medium bowl; season with kosher salt andpepper. Set aside.
2. Gently stretch dough into a 16x12" ovaland transfer to a lightly oiled rimmed bakingsheet. (If dough springs back, cover and letrest 10 minutes, then stretch again, resting asneeded.)
3. Brush with remaining 1 tablespoon oil andbake until dry and golden, about 5 minutes(this prevents dough from getting soggyonce the toppings are added).
4. Remove fromoven; top with cheese, reserved celery root,onion, Parmesan, and 1 tablespoon oregano.
5. Bake pizza, rotating baking sheet halfwaythrough, until cheese is melted, celery rootis tender, and crust is golden brown, 12–15minutes. Top with capers and more oregano;season with sea salt and pepper.
6. Per serving: 420 calories, 24 g fat, 2 g fiber
7. Bon Appétit