Pizza with celeriac base
- 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
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.