A quick weekday dinner celebrating the first garlic and first greens of the spring season. If green garlic isn’t available, substitute scallions or regular garlic.
- 2 tablespoons Unsalted butter
- 1-2 bulbs Green garlic (or substitute regular garlic)
- 1 tablespoon Dry white wine or vermouth
- 1/2 cup Heavy cream
- 1 12oz ball Cedar Circle Farm Pizza Dough or homemade dough
- 5 oz Mozzarella sliced
- 4 oz Arugula
- 2 tablespoons Extra-virgin olive oil
- Parmigiano-Reggiano cheese shaved
- Course cornmeal, for dusting (optional)
Allow pizza dough to come to room temperature while you prepare the toppings. Thinly slice the white and tender green parts of the green garlic. Combine butter and a few teaspoons of water in a small saucepan and bring to a simmer. Add the green garlic and cook over medium heat until softened, about 5 minutes. Add the white wine and allow it to cook off, another 2 minutes. Turn the heat to low, add the heavy cream, and whisk until reduced by about half.
Meanwhile, heat your oven or broiler as high as it will go.
Roll or stretch dough to ¼” thick. Sprinkle cornmeal on your baking sheet or peel and transfer the rolled dough. Spread most of the garlic cream on the dough, leaving a 1” border all around. Top with mozzarella and sprinkle with salt and pepper. In a medium bowl, toss the arugula with the olive oil and season with salt and pepper. Pile the arugula on the pizza.
Slide the pizza into the oven (or onto the stone, if you are using a stone) and bake for about 8 minutes, until golden brown and bubbling. Transfer to a cutting board and sprinkle with shaved Parmesan cheese over the top while still warm. Cut into slices and eat immediately.