I LOVE green garlic. I look forward to it the beginning of every year.
Poking around the Internet, I came across a recipe for green garlic pesto by Molly Watson. She put it on pasta, but it is perfect for a nice simple pizza. I have modified the recipe slightly but you could use her's as well.
This is a simple recipe that you can get creative with. You can add leftover chicken or saute some thinly sliced potatoes for a more hardy pizza. You could even crack an egg on top.
If you have never seen green garlic before, here is a photo I took at the farmers' market last Saturday.
Green Garlic Pesto Pizza
1 bunch green garlic, chopped (you can use the whole thing)
1/4 cup walnuts (pine nuts or any other nut you have on hand will work too)
salt and pepper
olive oil
1 cup shredded pecorino cheese (I used fresh pecorino, but any hard salty, goat cheese will work too)
Chop green garlic and saute until soft, about 7-10 minutes. Let cool.
Toast walnuts in a sauce pan over medium heat for about 5 minutes, until you can smell their aroma. Remember to stir or shake occasionally to avoid burring. Let cool.
Combine green garlic, walnuts, salt and pepper in a food processor with a little olive oil. Turn on the food processor and continue to drizzle in olive oil until you have a nice consistency.
Roll out the pizza dough and spread with pesto mixture. Top with cheese and bake on the bottom rack of a 500 degree oven for 7-10 minutes.
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