serves 4 people, 4hrs largely unattended, 30min prep time
**check out our post about garlic scapes for more info on these Dr Seuss like veggies**
Ingredients
1 ball of Full Belly Farm Organic dough
1 bunch Good Humus organic red chard, stems separated from leaves
1/2 – 1 Refarmery garlic scape, thinly sliced
3 oz gruyere, shredded
2 tbs extra virgin olive oil, some for cooking, some for finishing
Big Sur Salts Tassafari salt blend
Fresh ground black pepper
Instructions
- About 3-4 hours before you want to cook, remove dough from fridge and place in oiled bowl. Cover with a lightly damp towel and set in a warm, draft-free area. You want the dough to return to room temperature so it’s easy to work with.
- Once dough is bouncy, heat oven to 500. Place a pizza stone or inverted baking sheet in the oven.
- Chop the red chard stems into 1/4 – 1/2 inch pieces. Rip or roughly chop the chard leaves. Set both aside, separately.
- In a large sauce pan, heat 1 tbs of oil over low to medium heat. Add the sliced garlic scape, sauté for a couple minutes. Add the chopped chard stems and stir. Sauté for a few minutes.
- Grated the gruyere. I’d use the entire block of what I sent home with you guys, but up to you. Once you’re done grating the cheese, the stems and scapes should be tender and fragrant.
- Add chard leaves to pan and stir. For a few minutes, stir every so often until leaves are wilted. Turn off heat. Add sea salt to taste.
- (If you haven’t worked with dough before, it’s always nice to have some olive oil or flour on hand, set aside, just in case.) Knead the dough for a few seconds, make sure it’s workable. Stretch the dough out to fit your baking sheet or pizza stone but place on parchment paper.
- Brush remaining olive oil on dough. Grind black pepper directly on the dough. Sprinkle a layer of gruyere. Spread the scapes, stems and leaves on the pizza. Cover with remaining gruyere.
- Slide parchment and pizza onto sheet or stone and bake until crust is golden brown, about 12-15 minutes.
- Season with fresh ground pepper and Big Sur Tassafari Salt blend to taste. If you have 43 Ranch Olive Oil from last week’s Bounty Box, sprinkle that on top as well!
- Omg yum! Enjoy!
(adapted from a recipe by Ms. Martha Stewart)
