This white pizza follows the autumnal theme with thinly sliced celeriac, smoked pancetta and smokey, oozy burrata.
This recipe is delicious and the earthy texture of the sliced celeriac paired with the smokey pancetta and burrata works a treat. One of our favourites!
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Remove the outer layer of the celeriac and thinly slice the root with a mandolin.
Stretch the pizza dough over plenty of semolina.
Drizzle a little olive oil over the base of the dough and layer with celeriac, smoked pancetta and torn pieces of smoked burrata.
Pour a little basil oil over the top of the pizza.
Sprinkle with dried oregano.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Mastering Steak on the Beefer The Beefer is hot, REALLY hot. Reaching temperatures of up to 1500°F, this German designed ceramic grill delivers blazing heat that no typical gas or charcoal grill can match. Gas grills usually max out around 500 to 600°F, while even the best charcoal setups struggle to reach these extremes. This [...]
Ploughman's Pizza! If I’m honest I wasn’t sure how this pizza would turn out, but I must confess I loved it. What’s not to like? Stone baked pizza dough, wood-fired grilled cheddar, pickled onions, sliced west country ham and a hidden layer of homemade piccalilli. Perfect to enjoy in the garden this autumn. Serve with [...]
What temperature should I cook my pizza at? The perfect pizza-cooking temperature is 450C – it’s the temperature of those gorgeous vintage wood-fired pizza ovens used by the same family for generations. *sigh* Ideally, when you’re cooking a pizza, you want heat enough to crisp the crust but not to destroy your toppings. Essentially, whether [...]
Spiced Chicken Wings! If you have time marinade these wings overnight before cooking and allow the flavours to work into the chicken. The tangy yogurt and spices work wonderfully roasted in a wood fired pizza oven and provide an authentic tandoori flavour to the wings. Serve with yogurt and mint oil. Method Preheat your wood [...]
Celeriac, Smoked Pancetta, Smoked Burrata
This recipe is delicious and the earthy texture of the sliced celeriac paired with the smokey pancetta and burrata works a treat. One of our favourites!
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Pizza base
Prepping!
Baking!
Serving!
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Beefer Grill: Mastering Steak
Ploughman’s Pizza
How to cook the perfect pizza
Spiced Chicken Wings