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Author Notes: This is a spin on my all-time favorite pizza, the bacon and onion pie. Sautéing the ramps brings out their sweetness, taming the beast, if you will. But if you’re not afraid of wildly stinky breath, then lay ‘em on uncooked. They taste great either way! I especially like the way some of the ramp tops puff up and get real crispy on the pizza, almost like fried spinach. I’ve adapted the dough recipe from the cookbook The Silver Spoon. And in case you're wondering, foraging for the ramps was an adventure. We tramped over the river and through the woods to fetch them – hence the name of this recipe. - mrslarkin - mrslarkin
Food52 Review: Now this is a tasty pie. Every part of this pizza is homemade without being overwrought, including the simple homemade sauce. The crust is springy and focaccia-like -- puffed, oily and chewy with a crisped bottom. Though the pungent ramps partner swimmingly with the crisp bacon, mrslarkin is smart to suggest red onions as an alternative to oft-unavailable ramps. One suggestion: I found that the dough rose most quickly on the back of the stove as I was warming the oven and using the stove to make the other components. - Kristen - A&M
Serves 2 or 3
for the pizza dough
- 2 1/2 cups all-purpose flour (about 11.25 oz., or 319 grams; I use King Arthur All-Purpose Unbleached)
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon active dry yeast (not rapid rise), or 3 grams fresh yeast (about a dime-size ball)
- 8 ounces or 227 grams lukewarm water
- olive oil
- These instructions are for a stand mixer, but you can do it all by hand, if you so choose. In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt together.
- Dissolve yeast into warm water. Stir in the oil. With mixer on low speed, pour the liquid into the flour until dough comes together.
- Scrape off the paddle and switch to the dough hook. Knead for 5 or so minutes.
- Scrape mixer bowl and hook, and gather dough into a ball. Place in a well-oiled bowl. Cover bowl tightly with plastic wrap, lay a dish towel over it and place in a warm spot, like in the microwave. Sometimes, before putting the dough in, I heat a mug-full of water, to get the microwave nice and warm.
- Let rise for 1 hour. Punch dough down, and let rise for another hour.
- This step is totally optional, but worth it if you have all day. Punch dough down again and let rise for 2 - 3 more hours. Alternatively, you can stash the dough in the fridge overnight after the first rise. Bring refrigerated dough to room temperature about an hour before forming pizzas.
for the sauce and pizza
- 3 tablespoons olive oil
- 1 large garlic clove, sliced
- 1 can (about 28 oz.) or box (about 26 oz.) good quality tomato puree
- 1 teaspoon sea salt
- 3 large basil leaves
- fresh cracked black pepper
- Pizza dough, about 10 ounces
- 4 ounces mozzarella, sliced
- Freshly grated Parmigiano Reggiano
- 1 cup crisp cooked bacon, coarsely crumbled (say that 3x fast)
- 1 tablespoon unsalted butter, divided
- 1/2 cup fresh young ramp bulbs, sliced into rounds
- 1 cup fresh young ramps leaves, cut into 3 pieces
- olive oil
- sea salt
- Heat olive oil in a medium saucepan over medium/low heat. Add garlic clove and sauté for a few minutes until very fragrant. Do not brown the garlic!
- Add tomatoes, salt and basil, and stir. Bring to boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add pepper and stir. Taste for salt. Turn off heat. Leftover sauce can keep in the fridge for several days, or freeze for longer keeping.
- Alternatively, use a good-quality store-bought pizza sauce.
- In a sauté pan, heat ½ tablespoon unsalted butter and 1 teaspoon olive oil. Add chopped ramp bulbs and cook to just softened. Sprinkle with salt and remove to a bowl. Add another ½ tablespoon of butter and teaspoon of oil and sauté the ramp leaves until just softened. Sprinkle with salt and place alongside the ramp bottoms. Alternatively, omit the ramp tops and just use the ½ cup of raw chopped ramp bulbs (or thin-sliced red onion), without sautéing.
- Place a pizza stone on bottom-most rack in oven. Preheat oven to BROIL, at highest heat, at least a half hour before you will bake the pizza.
- Cut dough from above pizza dough recipe into two equal pieces, about 10 ounces each, weighing it with a kitchen scale if you have one. Place the second piece of dough in a freezer bag and freeze, or make a second pizza of your choosing.
- Flatten dough very slightly, and fold in top, bottom, left side, right side, towards center. Turn over, and gently form into a round. Place on lightly floured parchment-lined sheet pan, sprinkle with flour and cover with a kitchen towel. Let rest 10 minutes.
- Lightly oil (just a dab to keep the paper in place) a 12" pizza pan. Line with a piece of parchment paper, and lightly dust paper with flour. Place dough on paper. Dust dough lightly with flour and press down with your fingertips as you turn the pie and spread the dough evenly in all directions until you have a nice thin layer, about 1/4" thick. It probably won't cover the entire pan; that’s okay. If dough is not cooperating, it helps to let the dough rest for a few minutes.
- Alternatively, flour your fists very well, and the ball of dough. Stretch dough over your fists and move your fists along the outside edge of the dough, stretching it out. Lay the dough on parchment-lined pizza pan. Tug edges slightly to form a rough circle.
- Spoon about 1/4 cup sauce over the pizza. Gently spread around, leaving about a ½ inch border for the crust.
- Place mozzarella on next, followed by a sprinkling of Parmigiano Reggiano.
- Scatter some of the sautéed ramp tops and bottoms over the pizza. You’ll have leftovers, perfect for a frittata or something, or just wolf the rest down like I did. Or if you’re using raw ramp bulbs, or plain ol’ red onion slices, add them now. Next, lay on the crispy bacon.
- Drizzle a little olive oil and a scattering of salt over the top and you’re ready to bake your pie!
- Place pan directly on pizza stone. Or, if you've got a pizza peel and aren't afraid to use it, flour the peel lightly and pull the parchment and pizza onto the peel, then slide parchment and pizza directly onto pizza stone. Switch from BROIL to BAKE, 550 degrees F, and bake for 5 to 8 minutes, or until crust is nicely browned and crisp, and bottom of pizza has some nicely browned spots as well. Use a long-handled metal spatula, or the pizza peel, to lift up the pizza and take a peek underneath. Cheese should be bubbly, and the bottom crust should have some brown patches.
- Remove from oven using the pizza peel if you have one. Long-handled tongs are helpful to pull the pizza out.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Pizza