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Ramp and Wild Mushroom Pizza

April 16, 2018

The ramps really shine in this earthy pizza. Cremini mushrooms are the perfect partner to go with these garlicky, oniony specimens foraged from the springtime forest. A little cheese and eggs on top makes this pizza special, whether serving it for dinner, an appetizer or a snack.

It’s that easy: Rolling or stretching the pizza dough thinly and then getting it in the oven quickly after topping it will result in a thinner crust. If you allow the pizza to sit for even 10 minutes after rolling it out, it will rise higher in the oven, resulting in a more “bready” pizza. So, if you prefer a cracker-like crust, work fast.

Ramp and Wild Mushroom Pizza

Ingredients

  • 1-lb frozen pizza dough, thawed
  • 2 tablespoons unsalted butter
  • 5 or 6 ramps, trimmed, stems thinly sliced and leaves cut into 2-inch pieces, separated
  • 8-oz shiitake or a mix of wild mushrooms, thinly sliced
  • 1/4 teaspoon salt plus more for sprinkling
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups grated mozzarella
  • 3 large eggs
  • 1/4 cup grated Parmesan

Instructions

  • If you have a pizza stone, place it on the bottom rack and preheat oven to 450°F.
  • Remove the dough from the refrigerator and let sit at room temperature while you prepare the toppings.
  • Heat a large skillet over medium high heat and add the butter. When the butter has melted and the skillet is hot, add the ramp stems and mushrooms to the pan along with 1/4 teaspoon salt and a few grinds of pepper. Sauté the vegetables until tender, about 4 minutes. Remove from the heat.
  • Roll or stretch out the dough on a lightly floured surface into a 16-in circle and place it on a sheet of parchment paper. Drizzle the oil over the dough and spread it around with your fingers. Spread the ramp/mushroom mixture evenly over the dough, scatter the ramp leaves and top with the mozzarella. Slide the dough onto a pizza peel or rimless cookie sheet and slide the pizza, still on the parchment, onto the heated pizza stone in the preheated oven. Bake for 7 minutes. (If you don’t have a pizza stone skip this step and just bake it on a parchment lined cookie sheet. It won’t be as crispy on the bottom and may take a few more minutes to bake but it will still be delish.)
  • Slide the peel under the pizza to remove it from the oven and carefully crack the eggs on top then sprinkle with salt and pepper. Return to the oven and bake another 2 or 3 minutes or until the whites of the eggs are lightly set (a runny yolk is good as it creates a kind of sauce). Sprinkle with Parmesan and serve immediately.

In the glass: Let’s stick with an Italian theme and go with a Chianti Classico or Sangiovese.

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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