So here’s another gem from Food & Wine Cookbook 2013. Their original version of this recipe is “Pizza with Garlic Cream & Nettles” but unfortunately I’m not sure exactly where I could buy nettles or green garlic bulbs around these parts — so we went with their alternative suggestions in the dish and used baby arugula and scallions as substitutions.
Here I listed the recipe with the alternatives that we used, but if you have access to NETTLES (which I didn’t even know what was until I saw this recipe) then YOU GOT IT. And here’s the link to whatever the hell nettles are so you don’t have to google it yourself. :) But be careful, they can cause skin irritation before cooking! Heck, just go with the arugula — easily accessible and safe. ha!
We use store-bought Publix crust, but make it every once in a while. Publix crust works just as well though, it’s located right in the fresh deli section in a small fridge by the breads (in our store anyway). This recipe is for two medium-size pizzas. Try to find baby arugula, we just had to pick through our “arugula mix” for the babies. ha!
Also, the way this recipe is cooked made the perfectly crispy perfectly perfect crust. A pizza stone is required, and makes all the difference!
Here’s what you need:
Anyway, here’s how to do it:
Place a pizza stone on the bottom rack of the oven and preheat the oven to 500° for 30 minutes.
Meanwhile, in a small saucepan, combine the butter with 1 tablespoon of water and bring to a simmer. Add the scallions (or green garlic) and cook over moderate heat until softened, about 5 minutes. Add the white wine and cook for 2 minutes. Add the heavy cream and simmer over low heat until reduced by half, about 5 minutes.
On a semolina-dusted work surface, stretch out one of the pieces of dough to a 12-inch round; transfer to a semolina-dusted pizza peel.
Spread half of the garlic cream on the dough, leaving a 1-inch border all around. Top with half of the mozzarella and season with salt and pepper.
In a medium bowl, use tongs to toss the baby arugula (nettles) with the olive oil and season with salt and pepper. Top the pizza with your arugula and turn on the broiler.
Slide the pizza onto the stone and broil for about 5 minutes, until golden brown and bubbling. Transfer the pizza to a cutting board and garnish with shaved Parmigiano. Repeat to make the second pizza.
Recipe courtesy of Curtis de Fede & Tyler Rodde Food & Wine 2013 Cookbook
- Place a pizza stone on the bottom rack of the oven and preheat the oven to 500° for 30 minutes.
- Meanwhile, in a small saucepan, combine the butter with 1 tablespoon of water and bring to a simmer. Add the scallions (or green garlic) and cook over moderate heat until softened, about 5 minutes. Add the white wine and cook for 2 minutes. Add the heavy cream and simmer over low heat until reduced by half, about 5 minutes.
- On a semolina-dusted work surface, stretch out one of the pieces of dough to a 12-inch round; transfer to a semolina-dusted pizza peel.
- Spread half of the garlic cream on the dough, leaving a 1-inch border all around. Top with half of the mozzarella and season with salt and pepper.Arugula Scallion Cream Pizza
- In a medium bowl, use tongs to toss the baby arugula (nettles) with the olive oil and season with salt and pepper. Top the pizza with your arugula and turn on the broiler.
- Slide the pizza onto the stone and broil for about 5 minutes, until golden brown and bubbling. Transfer the pizza to a cutting board and garnish with shaved Parmigiano. Repeat to make the second pizza.
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