Arugula Garlic Scape Pesto & Roasted Potato Pizza

Pesto made with arugula and garlic scapes (from CSA Week #2 and Week #3) + roasted potatoes = really delicious pizza.

Bonus recipe: Potato Chips (see below)

Arugula Garlic Scape Pesto (can be made ahead of time and frozen)
2 cups arugula
2 garlic scapes
2 olive oil & basil cubes
1/4 cup pine nuts
1/4 cup walnuts
1/2 cup olive oil
2 tablespoons nutritional yeast (nooch)

Combine in processor. Adjust salt and nooch. Freeze (in cubes) until ready to use, about 2 cubes per pizza.

Roasted Potatoes
3 organic golden potatoes
Olive oil

Preheat oven to 400. Slice the potatoes about 1/4″ thick. Toss with olive oil and roast for 30 minutes. Take them out and set aside.

Pizza Dough (makes 2 or 4 crusts depending on how thick you want your pizza)
3 1/2 to 4 cups of bread flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus extra

Combine the bread flour, sugar, yeast, and salt in the bowl of a stand mixer and combine  While the mixer is running, add the water and 2 tablespoons of olive oil and beat until dough forms a ball. If too dry, add more water 1 tablespoon at a time; if too wet, add more flour 1 tablespoon at a time. Scrape dough onto a floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and put in a warm area and let it double in size, about an hour. Turn the dough out onto a floured surface and divide into 2 to 4 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

To make the pizza, place your pizza stone in the oven and preheat to 500. Let it sit at 500 for at least 10 minutes before you put your pizza in.

Roll out the dough. Make sure there is flour on the rolling pin and the work surface. Put some flour on a pizza peel and transfer the dough onto it. Poke a few holes with a fork. Place dough in the oven for a few minutes to cook by itself. Using the pizza peel, take the dough out and brush with olive oil. Spread out the pesto and potatoes and place back into the oven.

When the crust is puffy and looking like pizza, take it out and top with coarse sea salt and a drizzle of olive oil. Enjoy!

Bonus Recipe: Homemade Potato Chips
6 organic golden potatoes
Olive oil

Preheat oven to 400.  Slice the potatoes about 1/4″ thick.  Toss with olive oil and roast for 45 to 50 minutes.  Take them out and sprinkle with salt immediately. Enjoy!

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