¼ bulb Celery Root, peeled and very thinly sliced
2 T. EVOO, plus more for baking sheet
Salt and Pepper
8 ounces prepared Pizza Dough, room temperature
6 oz. scamorza or mozzarella cheese, thinly sliced
½ small Red Onion, very thinly sliced
½ C. grated Parmesan
1 T. fresh Oregano, plus more for serving
1 T. Capers, chopped
Flaky Sea Salt (such as Maldon)

Place rack in lower third of oven and preheat to 500degrees. Toss celery root and 1 T. oil in a medium bowl; season with salt and pepper; set aside. Gently stretch dough into a 16 x 12 inch oval and transfer to a lightly oiled baking sheet. If dough springs back, cover and let rest 10 minutes, then stretch again. Brush with 1 T. oil and bake until dry and golden, about 5 minutes. Remove from oven; top with cheese, celery root, onion, parmesan and 1 T. 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 and serve.