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Southern Palate: Plate What’s in Season

The beauty of spring often finds its way to the table through dishes that celebrate fresh, vibrant flavors. Whether you’re hosting a garden gathering or simply preparing dinner for two, the season’s bounty makes every meal a chance to savor the moment.

Garden & Gun’s Spring Onion Pizza, created by chef Steven Satterfield, is a vibrant, vegetable-forward creation that’s perfectly suited for spring. This simple yet striking pizza features ingredients that can be gathered straight from the garden. Sweet onions, tender spring leeks, and fresh mozzarella come together on whole wheat dough in a way that is deliciously refined.

For a softer, sweeter touch, indulge in G&G’s Honeysuckle Ice Cream. This dish captures a distinctly Southern flavor in a nostalgic way. Infused with the natural sweetness of honeysuckle, the result is soft and quietly indulgent.

Spring invites you to turn every meal into a memorable moment for the palate, allowing the flavors of the season to shine bright. For a truly local touch, consider sourcing seasonal ingredients from Rosebank Farms at Kiawah River as the ultimate way to bring in flavors of the Lowcountry.

Spring Onion Pizza
Yield: One 12-inch pizza

Pizza
1 whole wheat pizza dough (recipe below)
1 spring onion, thinly sliced
1 spring leek, thinly sliced
1 green garlic stalk, thinly sliced (or 1 small garlic clove, finely chopped)
2 scallions, halved lengthwise and cut into 2-inch pieces
4 ounces fresh mozzarella, cut into 8 pieces
1/2 teaspoon roughly chopped fresh oregano
1/2 teaspoon roughly chopped fresh marjoram
1/2 teaspoon roughly chopped fresh thyme leaves
Extra virgin olive oil
Chopped fresh parsley, to garnish

Pizza Dough
1 1/2 cups unbleached all-purpose flour (can substitute whole wheat flour for half of the all-purpose), plus more for the work surface
1 teaspoon fine sea salt
1 teaspoon active dry yeast
3 tablespoons extra virgin olive oil

Preparation
For the pizza dough:
In a large bowl, combine the 1½ cups flour and salt. In a small bowl, combine the yeast and ½ cup lukewarm water, and let sit for 1 minute. Gently stir 2 tablespoons of the olive oil into the yeast mixture, and add the liquid to the dry ingredients. Using a sturdy spoon, stir the dough until just combined. Transfer the dough onto a floured surface, and knead until a cohesive ball forms. If the dough is difficult to work with, place the large bowl over the dough for a few minutes and allow it to rest.

Pour the remaining 1 tablespoon olive oil into the large bowl. Roll the dough ball in the bowl to coat it with the oil. Cover the bowl with plastic wrap, and allow the dough to rise at room temperature until it has doubled in size, about 1 hour or more.

Put the dough back onto the floured surface and, with the palms of your hands, punch out the air from the dough. Re-form a ball and return the dough to the bowl. Cover and set aside for 20 to 25 minutes to rest. Return it to the floured surface one more time and roll it out.

For the pizza:
Place a pizza stone in the oven or on the grill and heat to 500°F.

On a lightly floured surface, roll out the pizza dough to fit the pizza stone. Transfer the dough to a lightly floured cookie sheet or upside-down baking sheet. This will be the vessel to help transfer the pizza to the hot stone. Scatter the onion, leek, garlic, and scallions evenly across the surface of the dough, leaving 1-inch border. Place the mozzarella pieces randomly across the pizza with space in between them. Sprinkle the oregano, marjoram, and thyme over the pizza. Drizzle the pizza lightly with olive oil.

With a long, wide spatula, transfer the pizza carefully onto the hot stone. If grilling, close the lid to the grill. Let cook 10 to 15 minutes until the dough is fully cooked and crispy on the edges and the toppings are beginning to lightly brown. Cooking time will vary, depending on your grill or oven and the thickness of the crust. If baking in the oven, and the dough is done but the toppings are not, turn on the broiler to finish baking.

When the pizza is ready, remove with a long, wide spatula, and transfer back to the cookie sheet or upside-down baking sheet to cool slightly. Slice the pizza and garnish with fresh parsley.

Spring for Honeysuckle Ice Cream
Honeysuckle Ice Cream
Yield: 2 quarts

1 cup loosely packed honeysuckle blossoms, rinsed and patted dry
5 cups milk
1 cup heavy cream
1½ cups sugar
8 egg yolks, whisked
¾ cup nonfat milk powder

Preparation
Add blossoms and milk to a medium pot and heat over medium until the milk begins to steam. Turn off the heat, cover, and let the blossoms steep for 15 minutes, then strain the milk. Return the infused milk to the pot along with heavy cream and sugar, and heat until the mixture reaches 170°F. Slowly pour in whisked egg yolks and continue heating until the mixture reaches 185°F. Whisk in nonfat milk powder to finish the ice cream base. Remove from heat and mix well with a whisk, or, preferably, an immersion blender to ensure everything is well incorporated.

Cover and transfer to the refrigerator to cool—stirring occasionally—for at least 4 hours or, ideally, 24 hours to allow the base to mature (you can store it in the refrigerator for up to 5 days before churning). Pour the base into your ice cream maker and churn according to the manufacturer’s instructions. Serve immediately or store in the freezer until ready to use.