Green Garlic Pesto

Ingredients:
• 1/2 pound green garlic
• 1 Tbsp. vegetable oil
• 1/2 tsp. salt, plus more to taste
• 1/4 cup pine nuts or pistachios
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly shredded Pecorino cheese or other hard, flavorful grating cheese

Directions
• Trim and discard root ends of green garlic.
• Finely chop green garlic, rinse thoroughly and pat or spin dry.
• In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes.
• Let cool to warm room temperature.
• In a blender or food processor, pulse pine nuts or pistachios to chop. Set aside.
• Add green garlic and process, scraping down sides as necessary, until bright green and smooth.
• With motor running, drizzle in olive oil.
• Pulse in reserved nuts and cheese. Taste and add more salt if you like.

GREEN GARLIC PIZZA
Janet Fletcher, San Francisco Chronicle
Ingredients:
• The Dough
• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• Approximately 1 3/4 cups unbleached all-purpose flour
The Topping
• 1/3 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 tablespoons olive oil + olive oil for brushing dough
• Salt and freshly ground pepper to taste
• 1/2 pound green garlic, leafy greens removed, white and pale green parts sliced lengthwise, then into 1/2-inch widths
• Coarse cornmeal (polenta) for dusting baking sheet
• 1/2 pound whole- milk mozzarella, coarsely grated
• 3 ounces goat cheese, crumbled
• 2 teaspoons minced fresh thyme
• Pinch hot red pepper flakes
Directions
• To make the dough: Sprinkle the yeast over the warm water in a large bowl. Let stand for 2 minutes. Stir with a fork to dissolve the yeast. Let stand for 10 minutes.
• Whisk in the oil and salt. Add 1 1/2 cups of the flour, stirring with a wooden spoon.
• Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 6 to 8 minutes, adding as much of the remaining
• 1/4 cup flour as needed to keep the dough from sticking.
• Shape into a ball, transfer to an oiled bowl, turn to coat with oil, and cover tightly with plastic wrap.
• Place in a warm spot and let rise for 2 hours.
• Punch down dough, then reshape into a ball. Cover with plastic wrap and let rise for 4 hours. To make the topping:
• Preheat the oven to 400 degrees. Toss the sliced potatoes with 1/2 tablespoon of the olive oil, then season with salt and pepper. Arrange on a baking sheet in a single layer. Bake until the potatoes are done but not brown, about 10 minutes. Watch carefully as they burn easily. Use a spatula to transfer them to a plate
• Increase the oven temperature to 550 degrees and preheat a baking stone for at least 20 minutes
• Heat 1 1/2 tablespoons olive oil in a skillet over moderately low heat, add the green garlic, season with salt and pepper and saute until softened, 5 to 8 minutes. Let cool.
• Dust a rimless baking sheet with cornmeal. Punch down dough. On a lightly floured surface, roll the dough into a 13- to 14-inch round. Transfer to the baking sheet.
• Working quickly so the dough doesn’t stick, top first with mozzarella, then with sliced potatoes, green garlic, crumbled goat cheese, thyme and optional hot pepper flakes. Brush the rim with olive oil.
• Carefully slide the pizza onto the hot baking stone.
• Bake until the crust is browned and the topping is bubbling, about 8 minutes.
• Use baking sheet to transfer pizza to a cutting board.
Serves 4.