Hands on time: 30 minutes
Total Prep time: 60 minutes

About 10 servings

80 grams  (about 2/3 cup) all-purpose flour
80 grams  (about 1 cup ) grated pecorino cheese
10 grams  (about 2 ¼ teaspoons) baking powder
5 gr (1 1/4 teaspoons) salt
300 grams (about 10 1/2 ounces) peeled, and finely chopped celeriac squeezed well in cheesecloth to remove water
2 large egg whites
2 large whole eggs
2 oranges, the zest of both and juice of one
500 grams (2 ¼ Cups or 18 ounces) Buffalo mozzarella finely chopped and drained

Garnish: Herbal oil (recipe below) ground lapsong tea, spicy sesame oil, small edible flowers

Accompaniment: baby greens tossed with pomegranate molasses and olive oil

Preheat oven to 350 F.
In a small bowl combine the flour, cheese, baking powder and salt. In a second medium bowl
mix the celeriac, egg whites, eggs and orange juice. Add the dry ingredients to the wet ingredients and mix well. Stir in the orange zest. Pour into 5 oiled or buttered 4 or 5 -inch mini springform cake pans, smoothing the batter, and bake for 15 – 20 minutes or until firm. Cool a few minutes or until you can handle the pan, and remove from the pizza crusts from the pan, transferring them to a sheet pan.

Increase the heat to 400 Arrange the finely chopped mozzarella on the pizza and bake at 400 F until it has melted.

Remove the pizzas from the oven and cut each one in half. Transfer to plates and place a small mound of greens next to each portion. Sift the tea over the top, sprinkle with the flowers and drizzle with the herbal oil and the sesame oil.

Herbal oil
Makes about 1 cup

1/2 cup packed fresh herbs (such as basil, thyme and fennel tops)
1/2 cup neutral oil, such as grapeseed oil

Combine the herbs and oil in a blender and blend well. Strain into a cup and put in the freezer. Freeze until the water from the herbs freezes solid. Discard the water and save the oil to drizzle onto all sorts of dishes.