Ramp and Chèvre Pizza with Red Pepper Pesto and Spelt Crust

By Shalini • April 23, 2012 • 0 Comments

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Ramp and Chèvre Pizza with Red Pepper Pesto and Spelt Crust — 1 of 2 Photo by Shalini

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Author Notes: Let's be clear: This pizza is assembled from store-bought ingredients. If you'd like to make your own spelt crust and red pepper pesto, it will be amazing. The spelt dough I buy weighs about a pound and generally yields two thin pizzas, so it would be easy to double. - Shalini

Makes 1 9 by 13 inch thin crust pizza

1/2 pound spelt pizza dough
1 bunch ramps or wild leeks
1 pound soft chèvre
1/4 cup red (bell) pepper pesto
1 drizzle garlic-infused olive oil

Preheat the oven to 425° Fahrenheit.
First roll out the spelt pizza dough. Do this right on your pizza stone or (lightly oiled) baking sheet, if you can.
Rinse off and slice the wild leeks into four or five pieces.
Spread the red pepper pesto evenly over the pizza dough
Crumble your chèvre over top.
Drizzle with the garlic-infiused olive oil.
Put the pizza in the oven for 10-12 minutes and sprinkle with black pepper if you like when it comes out. Cut into squares and serve!