Potato, Fennel, and Garlic Scape Pizza

–3 small to medium potatoes, scrubbed, skins on
–1 small head fennel, chopped
–1-2 small white globe onions, thinly sliced
–3 garlic scapes, chopped
–about 6-8 oz. strong-flavored white cheese, such as smoked mozzarella or aged brick, shredded
–1 recipe of your favorite pizza crust dough
–salt, fresh ground pepper, and dried or fresh oregano leaves to taste
–chopped fennel leaves, optional

Preheat oven to 400 degrees. If using a pizza stone (recommended), preheat the stone while preheating the oven.

Steam the potatoes in steamer or covered dish in microwave until just tender (about 4 min depending upon size.) Cool enough to handle.

Meanwhile, roll out the pizza dough to 12” round and place on pizza stone or or broiler-safe pizza pan. Bake until just starting to brown, about 10 min. Remove from oven.

Slice the cooked potatoes thinly. Place potatoes, fennel, onions, and garlic scapes on top of pizza crust, distributing evenly. Season with salt, pepper, and oregano. Sprinkle cheese over top.

Set oven to low broil. (If your oven does not have variable broiler settings, make sure rack is about 10 inches from top oven element.) Place the pizza under the broiler and cook until cheese is melted and bubbly, about 4-5 minutes. Garnish with chopped fennel leaves if desired.

Serves 4-6. With a radish and lettuce salad on the side, you have a great CSA meal!