Trying to salve your conscience with home-cooked food and leafy greens doesn’t need to be pain-inducing anymore, particularly with spectacular gourmet pizza with ramps recipe you can whip up in less than an hour!
Ready to cook a classy pizza for your family of 4 tonight?
Cooking Time for the Recipe: 30mins
- Pre-made pizza dough, 12oz (store-bought works)
- Olive Oil, 1Tbsp
- Red pepper flakes (optional but recommended)
- 1 clove of garlic (finely minced)
- 4oz ramps
- 3-4oz Mozzarella Cheese
- 1/3rd – ½ c. tomato puree, either from fresh or canned tomatoes
- 1/4th c. pecorino Romano cheese
- Red wine vinegar (optional)
- Pinch of sugar (optional)
- Trim the ramps and remove the hairy ends of it, separating the bulbs or stems from the leafy section.
- Chop the leafier side into ½-in thick ribbons; keep separately. Chop stems finely into thin slices.
- Bring out a heavy skillet and heat some olive oil. Add pepper flakes and sliced ramp bulbs.
- Next, you’ll have to sauté the ramps slightly until slightly translucent but retaining its crispness, for about 4-5 minutes, before adding the leafier end of the ramp.
- As soon as the leaves look like they’re wilting, take off the heat. It is essential to season with a little salt at this step – but remember to only add a pinch.
- Preheat your oven to its highest temperature setting.
- A little cornmeal sprinkled onto your pizza stone or baking sheet (pan) helps keep your pizza from sticking (you may use flour at this step, but cornmeal provides a crunchier texture to the crust).
- Next, create a thin round or rectangular shape of about 11-12 inches in size by stretching the dough, and place it on a pizza stone/sheet.
- Take the pureed tomatoes (or puree them if you have the whole variety), add your seasonings (salt and pepper flakes), the minced or crushed garlic, and a drop of vinegar here or a dash of sugar there if you feel like it.
- Spread your homemade pizza sauce thinly over the stretched dough. (Recommended: 1/3rd-1/4th c. only. freeze the rest if required.)
- Assemble the pizza, adding the thinly sliced mozzarella. Add the prepared ramps, drizzle on a little more olive oil and add seasonings.
- Bake for about 10-12 minutes until the crust is golden all over, and the cheese is bubbling (or slightly burnt)!
- Remove immediately, sprinkling a generous amount of Romano cheese on top.