Pizza bianca with Italian herbed green beans
- 1 celery root
- ½ red onion
- ⅓ cup olive oil
- 1 whole grain pizza crust
- 6 oz mozzarella
- ½ cup shredded parmesan cheese
- 1 lb green beans
- 3 ½ tbsp chopped oregano
- ⅓ cup chopped parsley
- 2 tsp minced garlic
- 1 ½ tbsp capers
Preheat oven to 500 degrees, with a rack placed in the center.
Peel and very thinly slice celery root (about 1/8-inch slices). Peel and thinly slice onion. Combine in a bowl and toss with 2 tbsp olive oil, plus a pinch of salt and pepper.
Place pizza crust on a baking sheet and bake 5 minutes, to crisp up.
Meanwhile, slice mozzarella into rounds. After 5 minutes, remove pizza crust from oven and top with mozzarella, celery root, onion and parmesan. Bake 10 to 15 more minutes, until cheese is melted and crust is golden.
Bring a pot of salted water to boil over medium-high heat. Trim ends off green beans. Add to the boiling water and cook 4 to 6 minutes, until tender. Drain and add to a bowl.
Meanwhile, combine 2 tbsp oregano in a blender or food processor with the parsley and garlic, along with a pinch of salt and pepper. With the motor running, stream in remaining 4 tbsp olive oil. Season with additional salt and pepper to taste. Add herb oil to the green beans and toss to coat.
Remove pizza from the oven and top with capers and remaining 2 tbsp oregano. Enjoy with herbed green beans.