Ah, summer, the ultimate season for what-grows-together-goes-together meals . . . and, of course, pizzas. For this week's creation, I paired garlic scapes with Hakurei turnips and micro herbs. The scapes become tender and sweet (think garlicky green beans) after a quick sear on the stove, the turnips add a peppery and buttery undertone, and those delicate micro herbs add color, crunch, and grassy, front-of-the-mouth flavor.
This one was so pretty that I couldn't stop taking pictures. I mean, just look at those garlic scapes. How could any pizza not be beautified by these twirly-whirly shoots?
Garlic Scape Pizza with Hakurei Turnips, Pepperoni, and Micro Herbs
Makes one 12-inch pizza
- 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 Basic Pizza Dough (or pre-made pizza dough)
- 1 cup shredded aged Gouda cheese
- 2 or 3 small Hakurei turnips, trimmed and very thinly sliced
- 1/4 to 1/3 cup finely diced pepperoni
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.
To prep the toppings: 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.
To stretch/roll out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less).
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: 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.
To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown in spots. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese begins to brown in spots.
Remove the pizza from the oven and immediately drizzle with the remaining cream. Let it rest for 5 minutes, then sprinkle on the micro herbs; slice and serve.