FOOD OF THE WEEK!

GARLIC SCAPE AND BURRATA PIZZADelicious garlic scape and burrata pizza, with a basil pesto base, sauteed garlic scapes, oven-roasted cherry tomatoes, pancetta roses and a fresh burrata on top.          Garlic Scape and Burrata Pizza

 

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

A delicious way to enjoy garlic scapes, combined with slow-roasted tomatoes, pancetta (optional) and fresh burrata.

Author: Jennifer

Recipe type: Pizza

Serves: 4

Ingredients

• Pizza dough (homemade, store-bought)
• Large bunch of fresh basil
• Extra-virgin olive oil
• Garlic scapes, bulb tip removed and cut into smaller lengths if really long
• Cherry tomatoes
• (Optional) Pancetta rounds
• 1 ball burrata

Instructions

1. Preheat oven to 275° F. Scatter cherry tomatoes on a baking sheet (I like to line with parchment) and slow-roast until soft and wrinkled, 60-75 minutes. Set aside (Cover and refrigerate if making well ahead).
2. Heat a bit of oil in a skillet over medium-heat on the stove-top. Add garlic scapes and saute with a bit of salt and pepper until they have softened and are starting to brown in spots. Remove from skillet to a bowl and set aside. (Cover and refrigerate if making well ahead).
3. Preheat oven to 500° with a pizza stone in it, if you have one.
4. Form pizza dough into a large round. Place about 2 cups of fresh basil leaves in a food processor. Add 1-2 Tbsp. of olive oil and process into a chunky paste. Spread over base of pizza. Top with garlic scapes and cherry tomatoes. Drizzle a bit of olive oil over the pizza and add a bit of salt and pepper.
5. If using pancetta, take about pancetta slice and place on the counter. Place another over-top, overlapping by about 2/3 (1/3 of the bottom one should be uncovered). Continue with a total of 6 slices. Starting with the first (bottom-most) slice, roll up the slices, then cut in half in the middle to make two pieces. The cut edge is the bottom. Using your fingers, loosen the top a bit to look rose-like. Place on pizza.
6. Bake pizza in pre-heated oven for 10-15 minutes, or until crust is baked. Remove from oven and immediately top with torn burrata. Finish with a bit of freshly ground pepper.