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.
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.