Makes 4 servings / 370 calories per serving
1 serving = 3 thin pizza slices or 1/4 of the pizza

1/2 C. fat-free ricotta cheese
1 tsp. garlic powder
2 tsp. dried pizza seasoning or savory
1 (12") prepared pizza crust
1/2 red onion, sliced
1 large or 2 small tomatoes, sliced
10 to 12 curly garlic scapes
2 oz. fresh part-skim mozzarella cheese, cut into small pieces
1 T. fresh thyme or basil, chopped

Preheat the oven to 450º. In a small bowl, combine the ricotta cheese, garlic powder, and pizza seasoning. Spread the ricotta mixture over the pizza crust. Layer the red onions slices over the ricotta and top with the tomato slices. Cut any tough end off either side of the garlic scapes. Place the full garlic scapes over the tomato slices. Top the pizza with pieces of mozzarella and sprinkle with fresh herbs. Bake for 10 to 15 minutes or until the toppings are hot and the cheese is melted. Cut into 12 slices and serve immediately.

I first learned about garlic scapes last year when I wrote a little book on garlic but I just tasted them for the first time. Last weekend I purchased some scapes from my farmers market and had a good talk with the vendor about all the possibilities. There are only two to three weeks every summer when garlic scapes can be harvested. Scapes are highly sought-after by professional chefs, and I can see why. They have a unique flavor all their own. Their texture is reminiscent of asparagus but they look like curly bright green onions, each with a closed flower bulb on one end. They give the aroma of mild garlic and have a subdued yet sweet garlic flavor. We loved them! In hindsight, I should have used goat cheese instead of mozzarella so I could call this my Scape Goat Pizza.

Garlic scapes have really been hitting up the food blogosphere lately (mostly because this is prime harvesting time), and the most popular application seems to be garlic scape pesto - a good alternative to a regular basil pesto. I also came across a few other suggestions for the scapes, such as adding diced scapes to a bread or biscuit dough, or using them in a stir-fry. The entire scape can and should be eaten and they are only harvested when they are in full curl. After awhile they will straighten again and turn as hard as chopsticks, then dry to the white papery color of the familiar garlic bulbs.