It seems ubiquitous that when one has copious quantities of garlic scapes – or even ten – that they be turned into pesto! I’m just never sure what to do with so much of the stuff, but today, pizza seemed to be a great idea. It’s the Fourth of July Weekend, not too hot and the perfect time to practice my pizza making skills! The great thing about making pizza is to leave the toppings out and have everybody make their own. This allows for a long relaxing meal on the deck because we can only do one pizza at a time. They each take about 8 minutes in a 500 degree oven, so just enough time for salad and conversations with guests as some are in the kitchen and others on the deck. It’s my secret weapon for really making entertaining relaxed!
Some of you are probably wondering why I am doing the pizzas in the oven. Well, we sold our property where we built our last pizza oven and have yet to make our wood-burner at the farm. That project is in queue!
Last year I left a few onion sets in the ground over winter to go to seed this year. We have these very architectural beauties decorating the garden beds, and the seed heads, like garlic scapes, carry the flavor of their parent plant. Onion flowers have a mild onion flavor that is great on salads, pizza or enchiladas. Here you can see the little white flowers along with a few of the green onions chopped up and tossed on top of the pie.
This is the same crust recipe that I have used in the past, however I was out of the sprouted wheat, so used only white flour. This crust was good, but didn’t have the chewy texture I get with the sprouted variety. I am no expert, but flour really makes a difference to a good pizza dough. In five years of making dough, I don’t think the dough was ever the same twice. There is something about humidity and water flour ratio that can really have an impact. The most important thing to remember with this cold fermentation dough is to leave it just a tad bit stickier than bread dough. Here’s the recipe with the sprouted wheat.
As for the pesto, garlic scapes make it simple. No peeling garlic needed. You just toss a bunch of the scapes in a food processor with all of your other pesto ingredients and voila! This spread can not only add flavor to pizza, but is a great sandwich spread or veggie dip. Enjoy!
- 10-12 garlic scapes
- 1 cup fresh basil
- 1/2 cup almonds, walnuts or pine nuts
- 1 cup parmesan cheese
- salt and pepper to taste
- olive oil to bring together
- 1 lemon zested and juiced