Delicious 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.
Are you seeing those big bins of garlic scapes at the market lately and wondering what to do with them? May I humbly suggest this pizza! Loaded with flavour, it is a great way to use and highlight those wonderful garlic scapes.
I started with a homemade pizza dough, but a store-bought or even a flatbread base would work nicely. I quickly sauteed the garlic scapes and popped the cherry tomatoes in to a low oven for an hour before assembling my pizza. A couple of handfuls of fresh basil leaves are quickly processed with some olive oil and act as the “sauce” for my pizza. Top with sauteed garlic scapes, the oven roasted tomatoes and a drizzle of olive oil. It’s then baked off and topped with fresh torn burrata cheese.
I added some pancetta, since I had some in the fridge I needed to use up. It’s completely optional, if you’d rather keep this pizza meatless. I had the thin-sliced pancetta rounds, so I simply rolled them up, then cut the roll in half in the center to make the pancetta roses.
Burrata cheese is finally available locally and easily for me, but it’s still a bit of a luxury, as it’s not cheap. I like to splurge on it once in a while, but a nice fresh mozzarella would work here as well. I think either one is best added cold to the hot pizza, to retain that fresh taste.
Cook’s Notes for Garlic Scape and Burrata Pizza
I am a huge fan of Jim Lahey’s No-Knead pizza dough, the recipe for which is all over the internet if you’re looking for a great dough. It does need to be started well ahead, but if you’re getting a late start, simply increase the yeast to 1 tsp. and let sit for 8 hours or so (means you can mix it up in the morning, instead of the night before). It’s not quite as good, but still very nice.
As mentioned above, fresh mozzarella is a good substitute if burrata is unavailable or too expensive.
Saute up a bunch of garlic scapes and freeze what you don’t use immediately to extend the season and enjoy them later in the year.
Garlic Scape and Burrata Pizza
- 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
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).
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).
Preheat oven to 500° with a pizza stone in it, if you have one.
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.
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.
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.