Pizza Tuesday

Meyer Lemons & Spiced Celeriac

Fresh mozzarella, sauteed spinach & shallots, pan-fried spiced celeriac (with cinnamon, nutmeg, Moroccan spice blend, cayenne, lemon juice & zest), shredded pecorino romano, Meyer lemon slices, pomegranate seeds

Recipe

Ingredients:
1 ball of pizza dough
olive oil
salt & pepper
flour for dusting
1-2 balls fresh mozzarella
3-4 Meyer lemons
2 cups packed baby spinach
2 shallots, thinly sliced
1 large celeriac, peeled, sliced into rounds & then cut into quarters
pinch of cayenne
pinch of Moroccan spice blend
pinch of cinnamon
pinch of nutmeg
shredded pecorino romano
1/2 cup pomegranate seeds

Directions:
Preheat your oven to 550° F, or as hot as it will go. Heat 3 tablespoons of olive oil in a pan over medium heat, and add the celeriac. Celeriac might be labeled as celery root in grocery stores, but it’s really just a particular type of celery whose roots are edible (and delicious).

Cook the celeriac, stirring occasionally, for about 15 minutes, until they are just starting to brown. Then add the spices, along with the zest of one of your Meyer lemons, and the juice of one and a half of them. Meyer lemons are a great find at this time of year. They are sort of like a cross between a lemon and an orange—slightly rounder and sweeter than a regular lemon, so they are much more palatable to eat on their own.

You can also add up to 100ml of water to the mixture, and let it simmer for about 10 more minutes. You want the celeriac to be nice and tender. When they’re finished, remove from the heat and set aside.

Meanwhile, heat a little olive oil in a second pan over medium heat and add the shallots. Cook them, stirring occasionally, for about 3-4 minutes, until tender. Then add the spinach, season with salt & pepper, and cook for another minute or two, until the leaves are starting to wilt.

When your oven is hot, you can begin to prepare the dough, using the instructions here. Once you’ve baked it for a minute, brush it lightly with olive oil and tear off pieces of your mozzarella ball until they are spread out evenly across the pizza.

Add the spinach and shallots, followed by the celeriac and a sprinkling of shredded pecorino romano. Cut the remaining lemons into thin slices and lay them out to your desired amount on the pizza.

Put your pizza back in the oven and bake until the cheese is melted and the crust is golden brown. When it looks finished, take it out and sprinkle it with pomegranate seeds—then slice it and enjoy!

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