Pizza with celery and smoked cheese

The combination of celery root and smoked suluguni is a culinary union made in heaven. The sweetish taste of celery and the haze aroma emanating from the cheese complement each other perfectly. You can, of course, take sausage cheese, but the effect will not be the same, and the taste is simpler, not so creamy.

Ingredients

• 430 g pizza dough
• ¼ celery root
• 3 tbsp olive oil
• 170 g grated smoked suluguni cheese
• ½ red onion
• 60 g grated parmesan
• 2 tbsp thyme leaves
• 1 tbsp capers
• a pinch of coarse sea salt or cereal salt
• salt, freshly ground black pepper
• 250 g pizza flour (00)
• 125 ml water
• 10 ml olive oil
• 5 g sugar
• 2 g salt
• 3 g dry yeast

Directions

1. Mix all the ingredients for the dough, knead well and let sit for 30 minutes.
2. Peel the celery root and cut into very thin slices using a vegetable grater or knife. Mix with 1 tbsp. olive oil, salt and pepper.
3. Place the baking sheet in the oven, preheat the oven to 250-260C. Lubricate your work surface with olive oil. Roll out the pizza dough lightly and gently stretch it with your hands into an oval 40x30 cm. If the dough shrinks back, cover it with cling film and leave at room temperature for 10 minutes, and then stretch again. Brush the dough with olive oil.
4. Gently transfer the dough to a preheated baking sheet and place in the oven for 5 minutes.
5. Remove and place the grated suluguni on top of the flatbread, then slightly overlapping celery slices, thinly sliced ​​red onions. Sprinkle with Parmesan and 1 tbsp. thyme leaves.
6. Return the pizza to the oven and bake for 12-15 minutes, until the dough is browned and the cheese is bubbling.
7. Remove the pizza from the oven, sprinkle with the remaining thyme leaves, capers, freshly ground black pepper and coarse sea salt.