I’ve tried a lot of new ingredients since I started this blog a few years ago. When people raved about squash blossoms, I scoured the farmer’s markets until I finally got my hands on some. Fiddleheads became an obsession of mine for the months that they were in season. And now I’ve moved on to garlic scape, which has found a very special place in my foodie heart.
The first time I’d heard about garlic scape was on the blogosphere this time last year but I never made the effort to track some down. Thankfully, with the help of our CSA, I have had a formal introduction.
One way to look at the garlic scape is as a shoot. These shoots grow out of the garlic bulb that we are most familiar with as it develops in the ground. When the garlic is harvested, the shoots, earthy green hued with whimsical curls, can be separated from the bulb and be consumed either raw or cooked. It’s flavor is not as potent as the garlic we are used to, making it wonderfully versatile.
As soon as I got my eyes on these beauts, my mind was immediately fluttering with dishes I wanted to try. The good thing is that garlic scape goes a long way and this allowed me to really play around with them: a walnut and cilantro pesto, a summer pasta salad, and this insanely quick and easy pizza. Eric and I devoured the majority of it within minutes, between sips of white wine, of course. We even saved some for the next morning and served it with a fried egg on top. It really doesn’t get much better than that.
Garlic Scape and Zucchini Pizza
Pizza dough ingredients
1 (1/4 ounce) package yeast
1 cup warm water
1 tablespoon oil
2 1/2 cups all-purpose flour
1/4 tsp salt
1 zucchini, thinly sliced into circles
4 garlic scape
1/2 cup feta, crumbled
1 tablespoon dried oregano
salt and pepper, to taste
Sprinkle yeast into warm water until it has dissolved. Add oil, flour, and salt and mix until it forms into a dough. Shape into a dough ball and cover the bowl with a kitchen towel. Let rise for 15 minutes over the stove while it is preheating at 375 degrees.
Spray a baking sheet (or use a non-stick pan) with cooking spray and spread out the dough on top.
Top with thin slices of zucchini, the garlic scape, feta, salt, pepper, and oregano. Drizzle with olive oil. Bake for 30 minutes at 375 degrees, or until the edges and the top have turned golden brown. Cut into pieces and serve as an appetizer or for lunch.