Continuing on with recipes from my wife’s Ramp Forage Haul, we have a white pizza! We made our own pizza crust, and we spruced up some ricotta cheese with a bit of garlic powder. Then, we layered the rest of our toppings on and finishing it all off with fresh mozzarella. The ramps added a bit of garlickiness to the party (and some nice colour too)…and the ricotta brought some creaminess to counter the crunch of the pizza crust!
If you’re looking for a little different take on a pizza with ramps, try our Wild Spring Pizza!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 35 Minutes
Ingredients:
- Pizza Crust (store bought, or Make Your Own!)
- Ricotta Cheese
- Garlic Powder
- Tomato
- Ramps
- Fresh Mozzarella
Method:
- Place your pizza stone in your oven, and preheat to 425 degrees F.
- Slice your ramps into ribbons, and sauté to wilt in a little olive oil.
- As your ramps cook, slice your tomatoes and mozzarella. Also, combine your garlic powder with some ricotta cheese.
- When your ramps are wilted, and your oven is preheated, remove your stone from the oven.
- Arrange your pizza crust atop the pizza stone. We like to place our dough on parchment paper and roll it out there before placing it on the pizza stone.
- Spread a layer of ricotta cheese atop the crust.
- Arrange your sliced tomato and sauteed ramps on the ricotta, and finish it off with some fresh mozzarella.
- Bake for 20-25 minutes until your crust is crispy to your liking.
- Plate, devour, and enjoy!
