A delicious way to enjoy garlic scapes, combined with slow-roasted tomatoes, pancetta (optional) and fresh burrata.
Pizza doughhomemade, store-bought
Large bunch of fresh basil
Extra-virgin olive oil
Garlic scapesbulb tip removed and cut into smaller lengths if really long
Optional Pancetta rounds
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.
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