I was really excited to try green garlic pizza. I was afraid the garlic would be overwhelming, but it was really milder that I would have liked. I liked having a white pizza for a change and the goat cream cheese was an awesome and subtle touch!
Green garlic is immature garlic that hasn't yet grown the familiar garlic bulb and is much milder that mature garlic.
Premade pizza crust
2 tbsp goat cream cheese (I used Bodega Goat Cheese Green Onion & Garlic)
2 tbsp pesto
1 tbsp butter
3 green garlic, white parts and lightest green, thinly sliced
8 oz mushrooms, wiped and sliced
2 tbsp white wine
2 handfuls baby spinach
Salt and pepper
red pepper flakes
6 oz grated mozzarella
Olive oil
Preheat oven to 450. Spread the premade crust with goat cream cheese, then the pesto.
Take a large non-stick skillet and melt butter. Add green garlic and cook for 4 minutes. Add the mushrooms and cook 2 minutes. Add the wine and cook an additional 4 minutes until mushrooms have released their juices and mixture is almost dry.
Turn off heat and stir in baby spinach, which will wilt without cooking.
Spread the garlic-mushroom-spinach mixture over the crust and season and sprinkle with red pepper flakes. Add the grated mozzarella on top, brush the outer rim with olive oil, and bake for 8-10 mins, until cheese is starting to spot.
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