Pizza fans everywhere, this extremely unique pizza is worthy of your time and taste buds. Warning....don't let the idea of a tomato-less pizza turn you away. The combination of smoked cheese and delicate luscious celery root is so amazing you may just abandon tomato sauced pie forever!
Smoked Gouda & Celery Root Pizza
(adapted from epicurious.com)
1/4 bulb celery root (celeriac), peeled, very thinly sliced
2 tablespoons olive oil, divided, plus more for the baking sheet
salt & freshly ground pepper
8 ounces of your favorite pizza dough, room temperature
6 ounces your favorite smoked cheese, thinly sliced (I used smoked Gouda)
1/2 small red onion, very thinly sliced
1/2 cup grated Parmesan
1 tablespoon fresh oregano leaves
1 tablespoon rinsed & drained capers, chopped
Flaky sea salt (such as Maldon)
Place a rack in lower third of oven; preheat to 500°F. Toss celery root and 1 tablespoon oil in a medium bowl; season with salt and pepper. Set aside.
Gently stretch dough into a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 tablespoon oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, 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 sea salt and black pepper.
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