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Lemon Cucumbers & Garlic Scapes

Lemon cucumber & garlic scape pizza

Lemon cucumber & garlic scape pizza

Ricotta, homemade cumin vinaigrette, roasted beets, lemon cucumbers, sautéed garlic scapes



Ingredients: 1 ball of pizza dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 3-4 lemon cucumbers, chopped (these are a milder, sweeter type of yellow cucumber) 2-3 beets, trimmed 1 bunch garlic scapes, trimmed & cut into 2-3 inch pieces Ricotta cheese

For the cumin vinaigrette: 1 ½ teaspoons cumin seeds 3 tablespoons red wine vinegar ½ cup olive oil

Directions: Preheat your oven to 400° F. Place the beets in a roasting pan (or any baking dish that fits them) and drizzle with olive oil. Add about 2/3 cup of water to the pan and cover with foil. Roast the beets until tender, about 45 minutes.

Let the beets cool and increase the oven temperature to 550° F. When they are cool enough to handle, you can rub the skin off with your fingers (or a paper towel if you don’t want to have red-stained hands), and cut them into wedges.

While the beets are roasting, you can sauté the garlic scapes. These look a little like green beans once you’ve cut them, but they taste like garlic (albeit a little milder than garlic proper).

To sauté them, just melt a tablespoon of butter in a pan over medium heat, then add the scapes and a pinch of salt. Stir them frequently, until they are crisp-tender, about 5 minutes.

Next you can make the vinaigrette. To start, toast the cumin seeds in a dry skillet over medium heat for about 2 minutes. Then grind about ¾ of them with a mortar & pestle (or spice mill), leaving the rest whole. Whisk the ground and whole seeds together with the vinegar and olive oil.

Now you can toss the beets, cucumbers & scapes in the vinaigrette, and then begin to prepare the dough using the instructions on the right. Once you’ve baked your dough for a minute, take it out and brush it lightly with olive oil.

Top your pizza with clumps of the ricotta, followed by the beets, lemon cucumbers & scapes, and pop it in the oven. Bake until the beets are sweating and the crust is a nice golden brown. Then take it out, drizzle with a squirt of lemon juice (optional), and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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