Garlic Scape & Morel Mushroom Pizza with Turnips & Bacon
This post is sponsored by Bob’s Red Mill. All opinions are my own.
Well if the title is this post isn’t a mouthful enough for you I will go on to say that not only does this delicious pie have blistered garlic scapes, morel mushrooms, bacon and turnips, BUT we went as far as to make a pesto/green sauce with the turnip greens just to take things up a notch. The result is one of the best pizzas we’ve ever made and I’m so excited to share it with our CSA members this week because they’re getting all the ingredients for this recipe in their shares. I hope wherever you all live, that you’re able to head to your local farmers market this weekend and grab the ingredients for this seasonal pie. And if you can’t get your hands on morel mushrooms feel free to substitute with another mushroom. Cheers to the spring bounty!
Garlic Scape & Morel Mushroom Pizza with Turnips & Bacon
Prep Time: 20 minutes Cook Time: 18 minutes Serves: 4-6
Pizza Dough- 1 tablespoon sugar
- 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting (bob's red Mill)
- 1 1/2 teaspoons salt
- 1 bunch of turnip greens, roughly chopped (can substitute with arugula or mix in arugula to bulk up the greens a bit)
- 1 garlic scape (can sub with 1 clove of garlic) chopped
- 1/4 cup pine nuts
- 1/4 cup freshly grated parmesan cheese
- 2 Tablespoons lemon juice or red wine vinegar
- 1/2 cup extra virgin olive oil + more to thin if necessary
- salt and pepper to taste
- 1 ball of homemade or store bought pizza dough (see recipe above)
- 4 slices of bacon
- 6 ounces morel mushrooms (or any mushroom you can get your hands on) chopped
- olive oil as needed
- 2-3 small salad turnips, thinly sliced
- handful of freshly grated mozzarella cheese
- handful of freshly grated Parmesan cheese
Preparation
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month
- Preheat the oven to 475F.
- In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper. If the pesto is too thick add more oil until you reach your desired consistency.
- Roughly chop the bacon and fry it in a large cast iron skillet over medium-high heat. Once cooked, remove with a slotted spoon to a paper towel lined plate to drain. Reserve the bacon fat and add the mushrooms to the skillet. Cook, stirring occasionally until lightly browned and tender, about 6 minutes. Remove the mushrooms from the pan.
- Toss the garlic scapes with a little olive oil and add them to the pan. Cook, flipping every once in a while until lightly charred. Remove the scapes from the skillet.
- Roll out your pizza dough on a lightly floured surface. Spread a generous layer of the pesto over the crust. Then layer on the mushrooms, sliced turnips, crumbled bacon and garlic scapes. Top with the cheeses and place in the oven. Bake until the crust is browned and the cheese is bubbly. About 12-15 minutes.
Notes
Crust recipe is adapted from the Food Network
Just made this minus the bacon and oh my delicious! Thanks! Was looking for something interesting to do with my scapes…