California freshness is on the menu with Chef Leah Scurto’s Spear-It of Spring Pizza, topped with California Scamorza and Mezzo Secco cheeses, and a green onion and garlic cream sauce.
Green Onion and Garlic Cream Sauce:
1 cup Real California heavy cream
4 green onions, roughly chopped
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
Roasted Asparagus Spears:
10 asparagus spears
2 tablespoons olive oil
1/2 teaspoon Pimen d’Ville Espelette pepper
1/2 teaspoon kosher salt
Pizza and Garnishes:
10 ounces prepared pizza dough
4 ounces shredded Real California scamorza cheese
35 grams Green Onion and Garlic Cream Sauce
55 grams Roasted Asparagus Spears
6 fresh mint leaves, torn
20 grams baby arugula
20 grams grated Real California Mezzo Secco cheese
1 lemon wedge
To prepare Green Onion and Garlic Cream Sauce, combine cream, onions, olive oil, and garlic powder in a blender or food processor and process until incorporated, 35 to 45 seconds (sauce is best made 12-24 hours in advance).
To prepare Roasted Asparagus Spears, preheat oven to 450°F. Combine asparagus, olive oil, pepper, and salt. Transfer to baking sheet and roast 3 minutes. Set aside to cool, then bias cut asparagus into 1-inch pieces.
To prepare Pizza and Garnishes, preheat oven to 550°F. Spread dough to 12-inch round and top with scamorza cheese, Green Onion and Garlic Cream Sauce, and Roasted Asparagus. Bake until golden brown, 5-6 minutes. Remove to a cooling rack and top with mint, arugula, Mezzo Secco cheese, and a squeeze of lemon.
Recipe courtesy of Chef Leah Scurto, PizzaLeah, Windsor, Calif.
Plant-Forward Category Winner, 2022 Real California Pizza Contest
