Garlic scape season is still in full swing.&#160; Add this recipe to your growing repertoire. <strong>Crust Dough:</strong> <ul> <li><strong>2 1/4 cups bread flour</strong></li> <li><strong>3/4 tsp salt</strong></li> <li><strong>1/2 tsp instant yeast</strong></li> <li><strong>2 Tbsp olive oil</strong></li> <li><strong>7-8 oz ice cold water</strong></li> <li><strong>cornmeal for dusting</strong></li> </ul> <strong>Toppings:</strong> <ul> <li><strong>8 oz brie cheese</strong></li> <li><strong>8-10 garlic scapes, thinly sliced</strong></li> <li><strong>Salt and pepper</strong></li> <li><strong>Olive oil</strong></li> </ul> Begin by preparing the pizza dough. &#160;Stir together flour, salt and instant yeast with an electric mixer. &#160;Add the oil and cold water. &#160;Stir on low until all the flour is absorbed into the liquids. &#160;Switch mixer attachments to the dough hook and mix the dough on medium speed for 5-7 minutes or until the dough is smooth, but sticky. &#160;It should clear the sides of the bowl, but stick somewhat to the bottom. Transfer the dough to a floured work surface. &#160;Line a baking dish with lightly oiled parchment paper. &#160;Cut the dough ball into 4 equal pieces. &#160;Round each piece of dough and place on the prepared baking dish. &#160;brush or spray with oil and cover with plastic wrap. Refrigerate the dough overnight (or up to three days). &#160;This period at low temperature is important for developing flavour and resting the flour. &#160;If not all dough balls are going to be used immediately, they can be frozen at this point. Remove the dough from the refrigerator and rest at room temperature for 2 hours. &#160;Flatten the dough into a disk, roughly 5 inches in diameter. Place a pizza stone in your oven and turn it to the hottest setting, at least 500 degrees. Stretch your pizza dough to the desired thinness and place on an inverted pan dusted with cornmeal. Cover the dough with brie and sprinkle with garlic scapes.&#160; Season with salt, pepper and a drizzle of olive oil. Carefully slide the pizza from your inverted pan on the pizza stone and cook until the bottoms are just golden and the toppings are bubbly. Remove and let cool for 5 minutes before slicing. <strong>Recipe and photo from loveandoliveoil.com. &#160;See the original post <a href="http://www.loveandoliveoil.com/2010/06/brie-and-garlic-scape-pizza.html" target="_blank">here</a>.</strong>