Zucchini and Garlic Scape Pizza

You might have noticed that our garlic has started sprouting strange stalks.  (Or you might not have; our garlic tends to be walked right by!)  That means it’s garlic scape season!  While most people plant whole cloves of garlic in the fall to get bigger, earlier bulbs, garlic plants do make seeds each season.  They put up a scape, which at first grows straight, then curls fully around, then straightens up again and bulbs out at the top.  Inside the big part of the scape are tiny garlic bulbs, which can be planted to make other tiny garlic bulbs or you can eat them!  I like to eat them raw, standing in the field to get the most health benefits (I guess you could eat them raw standing in your kitchen…or sitting too.), but if that’s a little too intense of a flavor for you, here’s my second-favorite way to use scapes!

Garlic Scape and Zucchini Pizza

Makes 2 pizzas

Pizza dough:

4 cups flour

1 1/3 cups water (warm)

1 package of yeast

1 teaspoon of salt

1 teaspoon of sugar

1 tablespoon olive oil

Mix your dough ingredients together in a big bowl until you get the dough pulls away from the bowl.

Knead the dough  on a lightly floured surface for 6-8 minutes, or until it feels springy and alive in your hands.

Lightly oil a bowl and let the dough rise until it has doubled in size (30 minutes to 1 hour)

Roll the dough onto your pizza pans.

This is where things get messy in this recipe, because there’s really no way to go wrong.

Roast the  full scapes or chop them up and sprinkle them raw onto your dough.    Thinly slice the zucchini and lightly sautee it (or don’t).  Spread red or white sauce on your dough, or forge ahead sans sauce (If I go this route, I usually sprinkle some more olive oil over the dough).  Put some cheese on (or skip it for a vegan meal).  Add anything else you think will be delicious like fresh oregano, or parsley.

Bake in the oven at 425 for 20 minutes or so.

 

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