All Photos © Christine Elise McCarthy 2013
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I LOVE CELERY ROOT. It has a creamy, delicate but fresh flavor I cannot get enough of. I am not such a huge fan of fennel but, when used correctly, it, too, has a refreshing quality. I combined the two here on a pizza so thin that it doesn’t really qualify as a pizza – but rather – a flat bread. It is light & has a nuanced flavor that makes it a perfect little appetizer.
There is no real recipe for this concoction of mine beyond:
celery root & fennel tops – chopped for garnish
You simply roll your dough out very thin, top it with a little Parmesan, very thinly shaved celery root & fennel & a tiny bit more Parmesan. Drizzle with olive oil and S&P to taste & bake at 450 degrees until your crust is browned & the cheese is turning golden. Garnish with chopped celery leaves & the dilly little sprigs from the fennel.