Garlic Scape Pizza with Hakurei Turnips

Hakurei turnips and garlic scapes are staples of our early CSA shares and now that we're entering our second year of the CSA I want to find non-traditional, tasty ways to utilize these early summer vegetables. I've had this pizza recipe pinned since last year and thought adding the hakurei turnips and garlic scapes to pizza was a novel idea. We used that pin as inspiration and added our own spin on the recipe. Dave and I both loved the mini pizzas and thought it was simple to make. The turnip and garlic scape combination paired nicely together and was complemented by the balsamic reduction. 

Inspired by Thursday Night Pizza.

-4 mini naans
-4 ounces fresh mozzarella thinly sliced (I sliced ciliegine mozzarella balls)
-2-3 hakurei turnips, thinly sliced
-2-3 garlic scapes, sliced into quarter inch pieces
-1/4 cup light alfredo sauce
-Black pepper
-Balsamic drizzle

In a small skillet heat a small amount of olive oil or cooking spray over medium heat and lay the slices of hakurei turnips into the pan in a single layer. Cook for one minute and then flip each turnip slice so that it can cook for one minute on the other side. Once the turnip slices have cooked for a minute on each side remove them from the pan and add the garlic scapes. Cook the garlic scapes for two minutes, tossing occasionally.

Lay out the mini naans on a sheet pan and top them with one tablespoon of light alfredo each and top with black pepper to taste. Layer the alfredo sauce with the sliced mozzarella, followed by the hakurei turnip slices and garlic scapes, and a pinch of salt.

Bake the pizzas for 10 minutes at 350 degrees.

Serve drizzled with balsamic glaze.


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