Description
A great summer pizza recipe
Ingredients
Scale
Pizza Dough (your favorite recipe)
Preserved Lemon and Mozzarella Variation
- olive oil
- 4 ounces (115g) garlic scapes
- 4 ounces (115g) mozzarella
- 2 chopped quarters of a preserved lemon, (rind only, rinsed)
- grated parmesan
- pepper
Prosciutto variation
- olive oil
- 4 ounces (115g) garlic scapes
- 4 ounces (115g) prosciutto
- 1 chopped quarter of a preserved lemon (rind only, rinsed)–optional
- grated parmesan
- pepper
Instructions
- Prepare pizza dough according to your favorite pizza recipe. About a half hour before baking, preheat the oven to its hottest setting (500F or higher).
- Rinse the garlic scapes and pat dry. Coat the bottom of a large skillet with olive oil. When hot, add the scapes and sprinkle with salt. Turn heat to medium and sautee for 5-10 minutes, until the garlic scapes turn deep green. Remove from heat.
Assembly
- Arrange either mozzarella or prosciutto over the dough.
- Place the scapes, all in a clump, on top and flatten the mound to evenly cover the surface.
- Scatter the preserved lemon over the pizza, if using. Sprinkle with grated parmesan and freshly ground black pepper.
- Bake for 8-10 minutes, or until the pizza dough is crusty and cooked through.
Notes
Prep time does not include dough. Use your favorite recipe. I used my taken on Mark Bittman’s basic pizza dough, with a 1:3 mix of whole wheat and bread flour.
Instead of preserved lemons, try olives or anchovies or another intense, briny flavor. Or play up the garlic theme with roasted garlic.
If you have a pizza stone, assemble the pizza on parchment paper so you can easily slide it onto your pizza peel and then into the oven. (If you don’t have a pizza peel, use the back of a baking sheet or a rimless baking sheet).
- Prep Time: 20 mins
- Cook Time: 10 mins