This particular recipe is a pizza but it can certainly be tweaked for flatbread, toast or anything in that realm. The ramps were foraged locally a few miles from my home in early April
10 ounce pizza dough
About 3/4 cup sautéed ramps (can be found from April-June)
Burrata cheese - 1 ball
1 cup mozzarella cheese
1/4 cup parmesan cheese
Salt and pepper
First and foremost get a pan with a table spoon of oil and bring it up to medium high heat.
Lightly season your ramps with salt pepper and a little bit of olive oil and put them into the pan. Be gentle and do not overcook them it will not take long you are just looking to wilt them a little bit, then set them to the side
Stretch your pizza dough into your desired shape (I chose a circle)
Evenly spread the mozzarella around your dough and do the same with the ramps
Sprinkle with parmesan cheese and bake
When it comes out add a pinch more parmesan cheese some fresh cracked black pepper and enjoy
For this particular recipe I had access to a woodfired pizza oven you can easily do this with a grill or a home oven, if home preheat oven to 400° and bake for 10-12 minutes
