Description
A great summer pizza recipe
Ingredients
Units
Scale
Pizza Dough (your favorite recipe)
Preserved Lemon and Mozzarella Variation
- olive oil
- 4 oz (115g) garlic scapes
- 4 oz (115g) mozzarella
- 2 chopped quarters of a preserved lemon, (rind only, rinsed)
- grated parmesan
- pepper
Prosciutto variation
- olive oil
- 4 oz (115g) garlic scapes
- 4 oz (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
- Category: Pizza
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320