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June’s Pizza: Garlic Scapes, Sangha Farm Trappiste Cheese, Fennel and Bacon

June's pizza includes two vegetables that are special to early summer: garlic scapes (the flower bud of the garlic plant) and fennel, which starts making flowers and seeds and loses its bulb when the heat of summer comes. Seize the moment and make a pizza! For pizza crust recipes (including gluten-free) please go to the Tuesday Market Website.

1 recipe of pizza dough (from scratch or the store) -- some pizza crusts require pre-baking before adding the toppings
Corneal for pizza stone
3 Tbsp olive oil
Dash of vinegar
3 garlic scapes, minced
1 container Trappiste Cheese from Sangha Farm
2 bulbs fennel, sliced into long thin slices
2 sprigs fresh thyme with leaves pulled off the stem
Salt and pepper to taste
4-5 slices bacon (optional)

1. Roll out your pizza dough on a cutting board, then transfer it to a pizza stone or baking sheet covered in a fine layer of cornmeal.

2. Saute your garlic scapes and fennel in 2 Tbsp oil or butter adding salt, pepper and a dash of vinegar to the vegetables. Remove from the pan when they are still firm. If you are using bacon you can cook it in a separate pan, being sure that it is fully cooked. Chop or crumble bacon into small pieces.

3. Drizzle 1 Tbsp olive oil on top of your crust and add all the veggies followed by the cheese (and if you’re using it, bacon). Add the fresh thyme and place the pizza in the oven at 500 degrees until done (about 15 minutes).

•    Spread a thin layer of tomato sauce on the crust
•    Add sautéed greens to your pizza, or a freshly sliced tomato when you add the other toppings
•    Crumble seasoned tempeh over the pizza in place of the bacon

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