Tuesday, February 21, 2012

Cooking: Garlic Scape Pizza

How to make a simple, delicious, pizza, without leaving your house:

 Roll out your favourite pizza dough as thin as you can. 
 (Sometimes I have my own dough in the fridge. Sometimes, like today, I have a thawed batch from Calabria Bakery down the street. Sometimes I use a pizza stone, but sometimes, I just oil a sheet pan, and sprinkle it with cornmeal. Sometimes, I do a lot of things. Sometimes, I read a book all day and eat popcorn. But I digress...)

 Spread the dough with Garlic Scape Pesto, which you found in a little jar in your freezer, where you stashed a few last June when your garlic patch came to life. 

 Tear some whole, home-canned tomatoes into shreds with your hands and sprinkle them on top of the pesto. 

 Top with mozzarella from your fridge (especially yummy when homemade, which this was not) and a light grating of parmesan. Feta is also delish. 

 Tear up some thinly sliced back bacon from Sloping Hill Farm, and add it to half of the pizza, so you can offer your children a slice when they get home from school. You will be loved. 

 Drizzle a bit of olive oil, and a fine pinch of sea salt flakes. 

 450 degrees for 10 minutes, or until it is as crisp as you like it. Please bake on the bottom rack of your oven for the best crust results! 

 Dig in.

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