When I heard ramps were available at the farmer’s market, I made plans to rush over there, baby and all, and buy some right away! But then I realized that I was going away for Pesach and not cooking for more than a week, so that wouldn’t have been a good idea. Then, I found out Fresh Direct has ramps! So I made sure to place an order to be delivered the second I got home from Florida. I would need to restock my kitchen, anyway, but I did it mostly for the ramps.
They were sooo stinky. Every time I opened my fridge I was assaulted with the smell of what can only be described as rotting feet. I’ve cooked with ramps before, and I didn’t remember it being so offensive. I mean, I know they’re a cousin of onions, but yuck!
So I had to cook them right away, and luckily they taste way better cooked than they smelled raw.
Since I have a new pizza stone, and I missed using it over Passover, I was very excited to make ramp pizza. This is a springtime twist on my signature caramelized onion white pizza that I make probably as often as I make margarita pizza. Yeah, we like pizza in this household. (Note to self, blog onion pizza recipe ASAP.)
If I wasn’t sharing this meal with my 13-month-old, I would have left the leaves of the ramps whole instead of chopping them like the stems (but, choking hazard!) and sauteed some red pepper flakes right before adding the ramps to the pan (too spicy!). I might not have used whole wheat dough, either. But there’s nothing wrong with some whole grains for grown ups, right?
Ramps, previously: Ramp Risotto
Lemony Ramp White Pizza
- 1 pizza dough
- olive oil
- 1 bunch ramps, stems and leaves separated
- 1/2 cup ricotta cheese
- zest of 1 lemon
- juice of 1 lemon
- Parmesan cheese
- red pepper flakes (optional)
- Preheat your oven and pizza stone to 500
- Chop the ramps, keeping the leaves separate from the bulb and stem.
- In a medium pan, heat up the olive oil and add the chopped ramp stems and bulb. Cook until soft, about 10 minutes. Add the leaves and cook for another 1 to 2 minutes, until wilted and bright green. Season with salt and pepper to taste.
- Meanwhile, mix the ricotta with the lemon zest and juice. Set aside.
- Roll out the dough. Spread the cheese mixture evenly over the pizza, leaving a little room at the edges for the crust.
- Top with ramps and bake for about 10-12 minutes, until crust is cooked through and cheese is browning. Slice and serve, topped with parmesan cheese and red pepper flakes if desired.