Ramp Pizza
 
Prep time
Cook time
Total time
 
Category: Pizza, Main Dish
Yield: 8 slices
Ingredients
For the Crust:
  • 2 cups (11 ounces) bread flour
  • ¾ tsp salt
  • ¼ cup warm (110 degree) water
  • 1⅛ tsp instant/rapid rise yeast
  • ½ cup plus 2 Tbsp room temperature water
  • 1 Tbsp olive oil
  • Cooking spray
  • Cornmeal
Toppings:
  • ½ cup canned tomato puree
  • 1 clove garlic, minced
  • 1 tsp red wine vinegar
  • 1 Tbsp olive oil
  • Pinch red pepper flakes
  • 6 ounces (3 bunches) ramps
  • 4 ounces part-skim low moisture mozzarella, sliced into very thin rounds
  • ⅓ cup shredded or grated romano cheese
Instructions
Make the Crust:
  1. In a large bowl or the bowl of a stand mixer, stir flour and salt together.
  2. Add yeast to the ¼ cup warm water and let stand five minutes, until foamy. Add the rest of the water and stir in the olive oil.
  3. If using a stand mixer, turn to low and, with the paddle attachment, slowly add the liquid until mixture forms a cohesive dough. If preparing by hand, stir in slowly.
  4. Switch to the dough hook (or begin kneading by hand). Knead for 5-6 minutes. Dough should be elastic and smooth, and should not stick to your fingers.
  5. Transfer to a lightly oiled bowl and cover. Let rise in a warm place for 75-90 minutes, until doubled in size. Remove cover and punch down the dough.
  6. Sprinkle a work surface (I use a pizza peel covered with parchment) with cornmeal and turn out the dough. Cover with a damp paper towel and allow to relax for 10-15 minutes. Coat a rolling pin with cornmeal or flour and roll into a large round or rectangle. Lightly brush edges with olive oil.
For the Pizza:
  1. Preheat oven to 500F. If you have a pizza stone, leave it in there to preheat.
  2. Combine tomato puree, garlic, and vinegar in a small bowl and set aside.
  3. Rinse ramps thoroughly in cold water and pat dry. Thinly slice the white and purple bulbs, and cut the greens into ¾ inch ribbons. Set the greens aside.
  4. Heat olive oil in a skillet over medium heat. Add red pepper flakes and cook, stirring constantly, for one minute.
  5. Add the sliced ramp bulbs and saute for 4-5 minutes, until softened and fragrant. Add the greens and cook for one minute, just until wilted. Remove from heat.
  6. Thinly spread the tomato puree on the rolled out crust. Scatter mozzarella coins evenly. Top with cooked ramps.
  7. Transfer pizza to hot baking stone or a baking sheet. Cook for 10-12 minutes, until crust is puffed and browned at edges and mozzarella is slightly charred. Remove and immediately sprinkle with romano. Cut into equal slices and serve.
Nutrition Information
Serving size: 1 slice Calories: 365 Fat: 13g Carbohydrates: 36g Sugar: 4g Sodium: 448g Protein: 20g
Recipe by Baked In at https://www.baked-in.com/2013/05/03/ramp-pizza/