5 Ingredients or Fewer

Ramp and Chèvre Pizza with Red Pepper Pesto and Spelt Crust

by:
April 23, 2012
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
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat the oven to 425° Fahrenheit.
  2. First roll out the spelt pizza dough. Do this right on your pizza stone or (lightly oiled) baking sheet, if you can.
  3. Rinse off and slice the wild leeks into four or five pieces.
  4. Spread the red pepper pesto evenly over the pizza dough
  5. Crumble your chèvre over top.
  6. Drizzle with the garlic-infiused olive oil.
  7. 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!
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I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!