Garlic Scape, Ricotta and Zatar Pizza

Garlicscapericottaandzatarpizza2

I always look for garlic scapes at the farmer’s market this time of year. Apparently I’m not alone. Lots of bloggers have used them lately, including Danielle at Habeas Brulee (scape tartlets), Derrick at SFist (sauteed with favas and fingerlings), and Chip at Cookthink (with a running scape tally).

What is a garlic scape? It is the shoot of a hardneck garlic plant. The flavor is mildly garlicky. You can slice thin and eat them raw, saute, or steam them, but since the Big Green Egg is my new hammer, the scapes looked like a nail. I doused them with olive oil and grilled them (a bit too much as you can see), then built a pizza with Calabro ricotta, grilled the pizza as well, and when it came off I sprinkled the whole thing with lots of Zaatar.

Grilling on the Egg creates some amazing smoky flavors, but I’ve got a learning curve to climb on heat control still. My first attempts to grill pizza right on the grate, or on a stone on the grate got way too hot and burned the bottom before the top started to cook. Now I’ve got an insulating "plate setter" which slowed the heat down almost too much. I guess my next move is to preheat a baking stone on top of the setter, or experiment with grilling the dough on one side before flipping and adding toppings. Any grilled pizza experts out there, please comment and let me know how to improve!

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Posted by Michael Natkin on Tuesday, July 1st, 2008 in Main Courses, Recipes.

3 Responses to “Garlic Scape, Ricotta and Zatar Pizza”

  1. July 1, 2008 at 1:51 pm #

    I recommend the flip method, and pre-cooking any ingredients that need more than a minute or two. Cheese generally melts well on a flipped pizza because the topped side is toasty hot when the toppings hit it, and the crust retains heat even after it comes off the grill. Also, if you put the lid down when finishing, it will help the ingredients on top cook a little faster and more evenly because the heat can circulate.

  2. July 1, 2008 at 7:50 pm #

    That pizza looks really great. I’ve been seeing a lot of scrapes recipes lately. Definitely feel like I”m missing out on something good!

  3. July 1, 2008 at 10:34 pm #

    Love your blog and the pics. I just recently published an entry on my blog where I slow grilled some baby back ribs. Would love for you to check it out and give me your opinion.

    Thanks!!!

    Joe

    http://cookingquest.wordpress.com

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