Having to hang around the house, it’s the perfect time to tackle making pizza dough from scratch (or not); and to celebrate spring with ramps from the Market. You might even take a hike and keep an eye out for morels.
Ramp and Morel Pizza for Two
recipe by Farideh Sadighen for Saveur
- 1 packet active dry yeast
- 1⁄2 tsp. sugar
- 1 3⁄4 cups flour, plus more for dusting
- 1⁄2 tsp. salt
- 1 tbsp. unsalted butter
- 1 oz. ramps (about 5), trimmed, stems diced and leaves cut into 2″ pieces
- 1⁄8 oz. morels or other mushrooms (about 10)
- 1 tbsp. olive oil
- 4 oz. mozzarella cheese
- 2 eggs
- Freshly ground black pepper, to taste
- Grated Parmesan, for serving
- In the bowl of a stand mixer fitted with a hook, combine yeast, sugar, and ¾ cups water heated to 115°; let sit until foamy, about 10 minutes.
- Add flour and salt and mix on medium speed until dough forms. Increase speed to medium-high and knead until dough is smooth, about 5 minutes.
- Cover bowl with plastic wrap and let rise 30 minutes.
- Heat oven to 450°. Melt butter in a small skillet over medium-high; cook ramp stems and morels until ramps are soft, 2 minutes, and set aside.
- Divide dough into 2 balls. On a lightly floured surface and working with one ball of dough at a time, roll dough into an 8″ circle about ¾” thick.
- Place onto a parchment paper-lined baking sheet. Divide oil between dough, then top with cheese, ramp stems, morels, and ramp leaves.
- Bake 15 minutes, rotating pans halfway through; remove from oven and top each with an egg. Cook 5 minutes more, or until egg is lightly set. Finish with black pepper and Parmesan and serve immediately.
Of course, you could use pre-made pizza dough or crust, but making your own is so satisfying and delicious. Foraging for wild mushrooms is also a fun activity that will get you out in the fresh air for some exercise. But if you can’t get your hands on morels, try another kind of mushroom.
When they’re in season, substitute ramps for onions and leeks in all kinds of dishes and the reverse is true too. You can substitute leeks or spring onions for the ramps in this recipe when spring has come and gone.