Pickled garlic scape and chantarelle pizza in a cast iron skillet

If you’ve never enjoyed pickled garlic scapes, we’re jealous. You are about to discover a new favorite. Add a few to your next Bloody Mary, toss some into a salad, or throw a few on top of your next pizza. They are equally at home on a charcuterie board or minced into your favorite aioli.



  • Cory Hinkel’s Pizza Dough

  • 3 tbsp Extra Virgin Olive Oil for brushing

  • 6 oz Fresh Shiitake Mushrooms | stemmed + thinly sliced

  • 4 oz Pickled Chanterelle Mushrooms

  • 1 cup shredded Oaxaca Cheese or Mozzarella 

  • 2/3 cup Freshly Grated Parmesan Cheese

  • 1/2 cup crumbled SHF Goat Feta

  • Pickled Garlic Scapes | to taste

  • 6 Asparagus Spears (if you happen to have our Pickled Asparagus, use it here & save your fresh asparagus for another dish!)

Special tools for best success: 

Large (12 or 14 inch) Cast Iron Skillet | Grater 

Notes from the test kitchen:

Hands down the best pizza we’ve ever had!


Preheat oven to 450 degrees F. Place rack in middle of oven.

Heat 1 tbsp oil (spread with paper towel) in a large skillet over medium heat to warm the skillet.

Begin shaping your pizza dough, stretching out while turning as you go, until it’s large enough to cover most of the skillet. Continue to press it out in the pan until the pan is covered (be careful the skillet is more than warm but hopefully not hot!

Brush the pizza dough with oil.

Sprinkle the oaxaca (or mozzarella cheese over the dough).

Sprinkle parmesan.

Top with both mushrooms & dot with feta.

Place asparagus spears + Pickled Garlic Scapes in the center of each potential slice.

Bake until crust is nice & brown on the edges & bottom, use a metal spatula to look & check if in doubt. 

Remove from pan ASAP or the bottom will sweat & become soft.

Sprinkle with chopped chives & devour our Pickled Asparagus. Enjoy!

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.