Garlic Scape Pizza on the grill
Garlic scapes are in season here. Oh my goodness, they are delicious! Like a green onion, except garlicy and a bit chewier, like the texture of asparagus. (The curly heads are also edible, but ours were getting old and were large, so I cut them off.)
We decided to try the scapes on a grilled pizza (our first attempt at this, I know - we are a few years behind). The result was great, definitely demanding a repeat performance.
I purchased a pre-made, whole wheat pizza dough at my grocer. It's just a lump of dough in a bag. Let it rise for 30 min, and then shape into a pizza crust. I first cooked the bottom side of the pizza crust on the grill, about 4 minutes until it was bubbly and solid on the bottom. Then I flipped it and added the goodies (potatoes, garlic scapes, walnuts and blue cheese). The secret seems to be to have all the toppings pre-cooked. The dough finishes off too quickly to allow the toppings to do their full bit of cooking, so you just want to warm them.
(And let it be know that I was doing the cooking while the DH offered a helping had to flip the crust - and the rest of time, practiced not giving cooking advice. ;-)
We gobbled this up!