Garlic Scape Sungold Pizza
Garlic Scape Sungold Pizza
Farmers get three crops from garlic: first comes spring garlic, then garlic scapes, and finally the mature cloves. Scapes hold a special place in my heart—they’re the harbinger of July’s harvest, with a mellow garlic flavor that’s everything garlic wants to be, minus the bite. Toss them on top of a pizza and they char up beautifully, turning tender and sweet, with a soft, subdued garlic essence.
Ingredients
- Pizza dough
- Garlic scapes
- Sungold sauce
- Kalamata olives
- Pecorino Cheese
Instructions
- Crank your oven to its highest setting—ideally 500–550°F. If you have a pizza stone or steel, preheat that as well.
- Generously flour your work surface and stretch the dough into a 10-inch round. Be gentle and keep it rustic—no need for perfection.
- Ladle on a thin layer of sungold tomato sauce.
- Artfully lay the garlic scapes across the surface—let them fall where they may.
- Nestle in the halved kalamata olives.
- Finely shave pecorino over everything, like a dusting of salty snow.
- Transfer the pizza to the oven and bake for about 2–3 minutes (depending on your oven’s power). Keep a close eye—you're aiming for bubbling cheese and a lightly blistered crust.
- For extra char and crisp, finish under the broiler for 30–60 seconds.
- Remove from the oven, drizzle with a thread of good olive oil, and give it one last fine shaving of pecorino before slicing.