Celeriac-pizza

Pizza with celeriac base

Nutty celeriac with classic Italian-style toppings

By , 26 September 2018

(6 votes)

Pizza with celeriac base
  • Cook: 35 Mins
    plus cooling

  • Serves: 6

  • Price: 91p per serving

Nutritional Info
Each 225g serving contains
  • Energy

    923KJ

    221KCAL

    11%
  • Fat

    14.0g

    med

    20%
  • Saturates

    3.6g

    med

    18%
  • Sugars

    4.3g

    low

    5%
  • Salt

    1.22g

    med

    20%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 1 whole celeriac, peeled and chopped
  • 1 medium egg, beaten
  • 1 clove garlic, crushed
  • 20g Parmesan, grated
  • 75g ground almonds
  • 5tbsp Asda Tomato and Basil Pizza Topper
  • ¼tsp oregano
  • 100g reduced-fat mozzarella, torn
  • 6 pitted black olives, chopped
  • 30g wild rocket
  • 6 slices Extra Special Parma Ham
  • 10g Parmesan, shaved
Method
  • Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.

  • Blitz the celeriac to a purée in a food processor. Put in a glass bowl, cover, and microwave on high for 4 mins. Cool completely then tip into a clean tea towel and squeeze out as much liquid as possible.

  • Transfer to a bowl. Stir in the egg, garlic, grated Parmesan and ground almonds.

  • Spoon the mixture onto the baking tray. Shape into a 30cm x 20cm rectangle. Bake for 20 mins. Remove from the oven and cool.

  • Spread the pizza topper over the base. Add the oregano and mozzarella and bake for 5-6 mins.

  • Top with the black olives, wild rocket, Parma ham and shaved Parmesan. Season with black pepper and serve immediately.