Ever since I had my first taste of garlic scape pesto last summer, I have been obsessed. I couldn’t wait for garlic scape season to roll around so that I could make more pesto.
So, as soon as I found a stand at the farmer’s market that had bunches of garlic scapes, I stocked up and bought two bunches. They were large bunches, too. I had no idea when I would find more garlic scapes, and I was taking no chances! That evening, I made a big batch of pesto (using only one of the bunches of scapes), and the hubby and I devoured it on some homemade sourdough bread. It was fabulous. But, I still had a big bunch of scapes in the fridge!
Naturally, after the big scape stockpile, what arrives in our CSA box the following week? If you’re thinking garlic scapes, you’d be right! And, of course, it was an even bigger bunch than the one I had hanging out in the fridge. I was in scape heaven!
So, over the past few weeks, we’ve been eating lots of dishes made with garlic scapes and garlic scape pesto. Of course, that means you’ll be seeing quite a few recipes here on the site that use garlic scapes. That’s perfectly fine with me, because I just love the flavor… And, I hope you will too!
This pizza couldn’t be easier to make, and it’s just packed with flavor. It was inspired by this Portobello Pesto Pizza from Brown Eyed Baker that I spotted a few weeks ago. As soon as I saw it, I knew that I would have to use some garlic scape pesto to make a pizza of my own. If you already have the pesto on hand (and, I recommend making some and just dipping some good crusty bread in it!), this pizza will come together in no time. Even if you have to make the pesto (which was the case at my house since I had already devoured the previous batch), it’s an easy dish that is sure to please!
Garlic Scape Pesto and Mushroom Pizza
(Makes 1 large pizza, inspired by Brown Eyed Baker)
- Dough for one large 15-inch pizza
(1/2 of my favorite pizza dough recipe)
- 1 cup garlic scape pesto
- 4 ounces mozzarella cheese, shredded
- 2 ounces grana padano (or parmigiano reggiano) cheese, grated
- 4 ounces sliced portobello mushrooms
- Pizza seasoning or Italian seasoning
Place a pizza stone on the middle rack of the oven an preheat to 475°. If necessary, prepare the garlic scape pesto.
On a large piece of parchment paper, spread the pizza dough out to be as thick or thin as you like. Spread the pesto on top of the dough. Then, top with the mozzarella and grana padano cheeses, and arrange the mushrooms on the top of the pizza. Sprinkle the pizza seasoning (or Italian seasoning) on top of the pizza.
Use a pizza peel to transfer the pizza (still on the parchment paper) to the preheated pizza stone. Bake for 12 – 15 minutes, until the pizza crust is golden and the cheese is bubbly.