A Delicious, Easy Weeknight Meal: Pizza Bianca with Scamorza Cheese and Celery Root

A Delicious, Easy Weeknight Meal: Pizza Bianca with Scamorza Cheese and Celery Root

A Delicious, Easy Weeknight Meal: Pizza Bianca with Scamorza Cheese and Celery Root

 

I love pizza. Sometimes, however, it doesn’t love me back.

Do you know where I’m coming from with this?

The unrequited love, I believe, is due to the acidity in the tomato sauce, and, more often than not, has me reconnecting with a bottle of Rolaids faster than you can spell relief. Or Rolaids, for that matter.

However, what is pizza if it doesn’t have tomato sauce, you might ask?

Answer: It’s white pizza, and it’s completely delicious.

There are oodles of white pizza recipes out there. The toppings for this version can be slightly modified if you’d like. For example, with this recipe, feel free to sub out the celery root, which may be a little hard to find, with canned artichoke hearts, mushrooms, or bits of pre-cooked chicken. Whatever you do though, don’t slather the dough with the red stuff. This pizza is strictly sauce-less. You’ll be amazed at how you won’t even notice that it’s missing. You can also substitute the Scamorza, a type of cheese similar to Mozzarella but firmer and drier, for smoked mozzarella if you feel compelled to, but the flavor and texture of the Scamorza really pushes this pizza over the line from “Good” to “Ohmygoshsogreat!”

Serve it with a simple side salad and a glass of wine, and you have a wonderful, easy dinner.

Here’s how you make it.

 

Recipe courtesy of: Epicurious.com

Serves: 4

Calories per serving: 410

 

Ingredients:

1/4 bulb celery root (celeriac), peeled, very thinly sliced

2 tablespoons olive oil, divided, plus more for baking sheet

8 oz. prepared pizza dough, room temperature (I used Pillsbury, but thawed, frozen pizza dough is best.)

6 oz. Scamorza cheese or smoked mozzarella, thinly sliced

1/2 small red onion, very thinly sliced

1/2 cup grated parmesan

1 tablespoon fresh oregano leaves, plus more for serving

1 tablespoon drained capers, chopped

Flaky sea salt (such as Maldon)

 

IMG_3370

Directions:

  • Place a rack in lower third of oven; preheat to 500º. Toss celery root and 1 tablespoon oil in a bowl; season with kosher salt and pepper. Set aside.
  • Gently stretch dough into a 16″ x 12″ oval or rectangle, and transfer to a lightly oiled rimmed baking sheet.
  • Brush dough with remaining 1 tablespoon oil and bake until dry and golden – about 5 minutes.
  • Remove from oven; top with Scamorza cheese, reserved celery root, onion, Parmesan, and 1 tablespoon 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 salt and pepper.

 

Yum!

white pizza III

 

And here’s the printable version.

Enjoy!

Pizza Bianca with Scamorza and Celery Root

Serves 4
Uniquely delicious white pizza made with Scamorza cheese, capers and celery root. Makes a quick and lovely weeknight meal!

Ingredients

  • 1/4 bulb celery root (peeled, very thinly sliced)
  • 2 tablespoons olive oil (divided, plus more for baking sheet)
  • 8oz prepared pizza dough (room temperature)
  • 6oz Scamorza cheese (thinly sliced)
  • 1/2 small red onion (very thinly sliced)
  • 1/2 cup grated Parmesan
  • 1 tablespoon fresh oregano leaves, plus more for serving
  • 1 tablespoon drained capers (chopped)
  • Flaky sea salt (such as Maldon)

Directions

Step 1
Place a rack in lower third of oven; preheat to 500º. Toss celery root and 1 tablespoon oil in a bowl; season with kosher salt and pepper. Set aside.
Step 2
Gently stretch dough into a 16" x 12" oval or rectangle, and transfer to a lightly oiled rimmed baking sheet.
Step 3
Brush dough with remaining 1 tablespoon oil and bake until dry and golden - about 5 minutes.
Step 4
Remove from oven; top with Scamorza cheese, reserved celery root, onion, Parmesan, and 1 tablespoon oregano.
Step 5
Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown: 12 - 15 minutes.
Step 6
Top with capers and more oregano. Season with salt and pepper.

Written by Becky


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2 Comments
  • Catherine says:

    I’ve never had celery root. Does it taste like the stalks?

    • Becky says:

      Yes, it tastes like the celery we know, but much milder and doesn’t have any of those annoying strings. it’s nice in this dish because it adds some texture, but the mild taste doesn’t overpower the other flavors. I found it in my local Mariano’s grocery store, too, so while it’s not an ingredient I commonly use, it’s available.


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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