Sun-dried Tomato and Garlic Scape Pesto Grilled Pizza

I just love garlic! We start the produce season with green garlic, milder and sweeter. We are now at the second gift from our vendors of garlic growers, scapes!! There are many things you can do with scapes, one of course being pesto. Make it now, keep in the freezer. (I have ice cube trays that I use to freeze the pesto in, giving me about a 1/4 c with 4 cubes. Now I can grab a cube or two to add to whatever I am making**)

I paired sun-dried tomatoes with this pesto, becasue they bring a nice sweetness to the scapes. I also carmaelize the scapes slightly and the fresh mozzerella brings in a nice creaminess. You can easily bake this pizza in the as you would any pizza, but grilling offers a wonderful crispness and slighlt smokey flavor.

                                                    copyright cmacera2012

4-5 sundried tomatoes*
1 c chopped garlic scapes (8-10 scapes), white flower tip removed
1/2 c grated hard cheese (I like Jones Family Farm Marguerite, but you use a parmesean)
3/4 c olive oil
1 tbsp lemon juice
1/4 c toasted walnuts
s/p

1/2 lb fresh mozzerella, cubed

pizza dough

If you are using sun-dried tomatoes that in olive oil, drain the chop. If you a ones that just dried, cover them with boiling water and let stand for about 15 minutes. Drain.

In a large skillet saute scapes in about 2 tbsp olive oil, until tender and slightly colored. Remove from heat and allow to cool.

Place scapes, tomatoes in a blender or food processor with about 1/4 c olive oil and lemon juice. Blend until fairly smooth. Scrap down sides. Add in walnuts, pulse about 5-6 times. With the machine running, slowly drizzle in the remaining oil. Stop the machine and scrape down the sides, add the cheese and pulse about 5-6 times (don't over blend the machine could melt the cheese). Taste and adjust the seasoning with s/p.

Store in an air-tight container, pour just a thin layer of olive oil over top. This will last for several months in the refrigerator.

Preheat grill on high.

Lightly oil a baking sheet pan; set aside. Roll out dough about to about 1/4". Place dough on baking sheet. Transfer to the grill oil side down. Turn heat to low and close lid, let grill for about 5 mintues, (lift the dough with a spatula to see how golden it is). Lightly oil the top of dough. Using spatula under the middle to flip, carefully. Evenly spread pesto over cooked side. (I used 1 c) layer out the cheese evenly. Close the lid and finishing cooking for about 4-5 minutes, or until cheese just starts to melt.

Slide on to a bking sheet or cutting board. Allow to stand for about 5 minutes or so.

**Once the pesto cubes are frozen, pop them out into a freezer bag. Add to sauces,soups even mashed potatoes!!