Fresh Tomato & Garlic Scape Pizza

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May 13, 2013 by Casey

This pizza was made quickly to welcome home Clay from his tour and get him feed after a long day of traveling. For some reason the dough didn’t want to get as thin as it normally does but that helped it stand up the to moisture in the ingredients. I am attempting to use my the garlic scape pesto left in the back of our freezer in preparation for a new batch coming from our garden garlic sometime in June. This pizza was filling, flavorful and colorful. What more could you want in a meal?

Making this pizza made me want for homegrown tomatoes. I am so glad I purchased quick maturing cherry tomatoes so that we will hopefully have some fruits before the end of June. Tomatoes in our region taste great when grown locally and I can’t wait to enjoy them.

Fresh Tomato & Garlic Scape Pizza

• 1 pre-made pizza dough
• 2-3 Tablespoons Cornmeal (as needed)
• 1 large Tomato thinly sliced
• 4 Tablespoons Garlic Scape Pesto
• 6 oz Ricotta cheese
• 2 Tablespoons Parmesan Cheese

1. Preheat the oven and pizza stone to 450°.
2. While your stone is heating, lightly salt tomato sliced to draw out some of their moisture, set aside on paper towels.
3. Roll out premade pizza dough to desired thickness, I aim for about 12″ so the crust cooks quickly and is crisp.
4. Check that your pizza stone and oven have preheated, about 30 minutes.
5. Pull stone out of the oven and dust with cornmeal. Transfer prepared dough to stone.
6. Spread garlic scape pesto over dough.
7. Top with ricotta cheese. Followed by tomato slices. Finish topping with parmesan cheese.
8. Cook pizza until cheese is melted and crust is at desired doneness. Depending on your taste this should take 8-12 minutes.
9. After taking pizza out of the oven.
10. Slice pizza and enjoy!

What is your favorite way to use up ingredients?

This post has been added to the Fresh Foods Wednesday link up