Garlic Scape Pizza with Hakurei Turnips and Pepperoni
1 tablespoon extra-virgin olive oil, plus more for brushing the dough
5 garlic scapes, bud ends trimmed off
1 (14- to 16-ounce) ball pizza dough
4 ounces aged Gouda cheese, shredded (or substitute with mozzarella, smoked cheddar, or other non-sharp cheddars)
2 or 3 small Hakurei turnips, trimmed and very thinly sliced
¼ to ⅓ cup finely diced pepperoni
¼ cup heavy cream
Fine sea salt and freshly ground black pepper
1 handful of herbs chopped (ex: fresh basil, parsley, oregano, etc.)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to broil on high.
- Heat the oil in a large skillet over medium-high heat. Place the garlic scapes in the hot skillet in a single layer, if possible, pressing them down so they lay flat. Cook for 3 to 4 minutes per side, or until they are charred a little.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil. Sprinkle on half of the cheese, then arrange the turnip slices on top, followed by the garlic scapes. Sprinkle with the pepperoni and the remaining cheese, and drizzle on half of the cream. Season with salt and pepper.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and immediately drizzle with the remaining cream. Let it rest for 5 minutes, then sprinkle on the herbs, slice, and serve.
Recipe adapted from Peggy Paul Casella, Thursday Night Pizza
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