White Pizza with Ramps
I have to be honest. I have enough material to blog every day for the next month. What I don’t have is time to blog and cook. So my choices are stop cooking or only blog the very best of what I cook. That being said, this is without a doubt one of the best recipes I’ve made all month! I apologize that not everyone can get ramps. If you can’t get them, use green onions or spring onions or baby leeks.
This recipe was in Food and Wine April 2008. The original recipe was by Tony Mantuano, who wrote my favorite Wine Bar Food and owns Spiaggia’s in Chicago. I fiddled around with it a little. I didn’t have any mozzarella and I don’t really like it on pizza anyway. I had really good, really fresh ricotta cheese. I had ramps, of course, because in my last post I told you that I mail-ordered them. I ordered 3 lbs of ramps. Who knew how many ramps that really was? And then I also bought Vidalia spring onions. So I will be in oniony goodness for days yet to come.
And don’t worry, I’m not going to stop cooking.
White Pizza with Ramps
Adapted from Food and Wine
1 lb pizza dough (I used Artisan Bread in Five Minutes a Day‘s olive oil dough, see recipe below)
2 tbsp olive oil
flour or cornmeal
12-14 ramps, cleaned and roots trimmed. Leave them whole
½ cup fresh ricotta
¼ cup grated parmigiana cheese
3-4 sage leaves
salt and pepper to taste
Additional parmigiana cheese for sprinkling
Preheat the oven to 500º. If you have a pizza stone, put it on the bottom shelf of the oven.
Roll out the pizza dough into an oblong. Sprinkle flour or cornmeal on a very thin cookie sheet and then lay the dough over the flour. Spread the olive oil over the dough.
Blanch the ramps in boiling water for 1-2 minutes, until leaves turn bright green, then plunge them into an ice water bath. Pat dry.
Mix together the ricotta, parmigiana, and sage. Add salt and pepper to taste.
Spread the cheese mixture over the dough, leaving a 1 inch border all the way around.
Lay out the ramps, alternating root to leaf.
Sprinkle parmigiana cheese over the entire pizza.
Bake for 10-12 minutes, until the crust is golden brown and crisp and the ramps are just caramelized.
Olive Oil Dough
Makes 4 lbs of dough, can be halved
2 ¾ cups lukewarm water
1 ½ tbsp yeast
1 ½ tbsp salt
1 tbsp sugar
¼ cup extra virgin olive oil
6 ½ cups unbleached all-purpose flour
- 1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container.
- 2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, although it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.