Author Notes
This gluten-free pie is loaded with ramp pesto, za'atar roasted tomaotes, and topped off with a runny egg. If you can’t find ramps or they are out of season, simply swap in arugula, kale, blanched broccoli, or classic basil. —Miranda Hammer
Ingredients
- For the za'atar roasted tomatoes:
-
1
pre-made, gluten-free pie crust
-
2 cups
cherry tomatoes, halved
-
1 tablespoon
olive oil
-
1 tablespoon
za'atar spice blend
-
Pinch
salt
- For the ramp pesto and to assemble the pizza:
-
4 ounces
ramps
-
1/4 cup
shelled pistachios, toasted
-
2 tablespoons
Pecorino cheese, grated
-
3 tablespoons
olive oil
-
1/2 teaspoon
chile flakes
-
1 tablespoon
lemon juice
-
1 teaspoon
lemon zest
-
Pinch
salt
-
2 tablespoons
goat's milk cheddar, shredded (for topping)
-
1
egg (for topping)
-
2
scallions (for topping)
Directions
- For the za'atar roasted tomatoes:
-
Preheat the oven to 375°F. Line a sheet tray with parchment paper. Toss tomatoes with olive oil, za’atar, and a pinch of salt, and spread out evenly on the sheet tray. Roast for 50 minutes to an hour, rotating the pan halfway through cooking.
- For the ramp pesto and to assemble the pizza:
-
Coarsely chop the ramp bulbs and place them into a food processor. Add the ramp greens, pistachios, Pecorino, olive oil, chile flakes, lemon juice, and zest, and process until a coarse paste is formed. Season with a pinch of salt.
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Line an additional sheet tray with parchment paper. Place the pre-made, gluten-free crust on the tray. Spoon a generous amount of pesto over the crust. Scatter roasted tomatoes and cheese, if using, on top. Bake for 7 minutes at 375°F. Remove the pie, set aside, and turn your oven to broil. Crack the egg into a ramekin and slide the egg onto the center of the pie. Put the pie back in the oven and broil for an additional 2 minutes, or until the egg is cooked to your liking. Finish with a scattering of scallions.
Miranda Hammer is a New York City based Registered Dietitian, and founder of the clean-eating, healthy-living website Crunchy Radish.
Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. She received her clinical training at New York University and culinary training at the Natural Gourmet Institute for Health and Culinary Arts.
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