3 to 5 garlic scapes, cut up into 2 inch pieces
2 large cloves of garlic, minced (or two heads of spring garlic, chopped)
small bunch of sautéing greens, chopped (spinach, kale, chard, or broccoli rabe would all work, depending on your preference)
1 cup of whole milke
2 tablespoons unsalted butter
2 tablespoons flour
a few tablespoons of yellow cornmeal
1.5 cups shredded mozzarella (or fresh mozzarella sliced)
a couple tablespoons of freshly chopped herbs
1. Preheat oven to 500 degrees. If you have a pizza stone, place it in the oven now. We usually just use a baking sheet.
2. Gently heat milk in a small saucepan until just barely simmering. Remove and keep covered.
3. In a separate saucepan, melt butter. Add garlic and sauté over medium low heat. When foam from butter subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add a ¼ teaspoon of salt and a ¼ teaspoon of cayenne pepper and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat, transfer to a small bowl, and cool slightly.
4. Meanwhile, heat some oil in a pan and throw in the garlic scapes. Saute for 5 minutes until they begin to soften. Add in your chopped greens and sprinkle a little salt and cook for a minute longer, when the greens will be lightly softened.
5. Sprinkle a couple tablespoons of cornmeal on the bakers peel or baking sheet. Roll out pizza dough on prepared sheet.
6. Spread cooled sauce over pizza, leaving ¾ in border. Place sauted greens evenly around. Sprinkle cheese on top. Bake for 8 to 10 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from oven, sprinkle with chopped herbs, and enjoy!