Taste Tested: Ramp Pizza

One of the shortest (but sweetest) perks of springtime are fresh ramps, otherwise known as wild leeks. This week, Chloe forages for flavour with her ramp-ed up pizza!

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“As a pizza fanatic, I’ve tried it all: from cheap, to late night, to gourmet pizza, I’m a true addict. But once I discovered how easy and delicious it is to make pizza right at home, I’ve never looked back. With a bunch of ramps harvested from Forbes Wild Foods, I decided to ‘leek’ one of my favourite springtime pizzas.”

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Recipe: Pizza Dough

This is Jim Lahey’s No-Knead Pizza Dough recipe: a true gem, but make sure to plan ahead! It takes 18 hours to rise.

Ingredients

  • 3 A? cups all-purpose flour, plus more for shaping
  • 1/4 teaspoon active dry yeast
  • 2 teaspoons fine sea salt
  • 1 A? cups water

Instructions

  1. In a large bowl, combine the flour, yeast, and salt. Add the water and mix thoroughly with hands.
  2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours, until it has more than doubled. Remember: it will take longer in a cold room and shorter in a warm one.
  3. Scrape dough onto a floured work surface. Divide it into 4 equal parts and shape them into balls. To shape a ball, fold the four corners of the dough to the center, then flip over and gently mold into a ball. Dough should not be sticky, so dust with flour if needed. Once you have four balls, let them rest for another hour under a damp kitchen towel or plastic wrap. The dough can be refrigerated for up to 3 days, but make sure to let the dough come to room temperature 2-3 hours before use.
  4. To make the pizza, pre-heat your oven to its hottest setting (for me, that’s 500 degrees). If you’re using a pizza stone, make sure to preheat the stone in the oven for a half hour. If you’re using a baking tray, no need to pre-heat, just cover the bottom with cornmeal so the pizza doesn’t stick.
  5. On a floured surface, gently stretch the dough into a 10”-12” circle. The best way to do this is to lift the disk in the air and stretch it by rotating it on your knuckles.
  6. Add your ingredients and cook the pizza in the oven for 5-7 minutes on a pizza stone, or 10 minutes on a baking tray, until the dough is brown and crispy.

Preparation time: 20 hour(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4 pizzas

Recipe: Ramp Pizza

Ramps have an amazing garlicy-onion flavour, which pairs well with…well pretty much anything! Feel free to play around: I used Ontario mushrooms and Monforte goat gouda for this recipe.

Ingredients

  • 1 ball of fresh pizza dough
  • 1 bunch Ontario ramps, chopped (about 6 ramps per pizza. Remember to use the bulbs and the green stems)
  • 1/2 cup wild Ontario mushrooms, sliced
  • 3 tbsp marinara sauce
  • 1 cup shredded mozzarella
  • Chunks of Monforte Goat Gouda

Instructions

  1. Pre-heat your oven to its hottest setting (for me, that’s 500 degrees). If you’re using a pizza stone, make sure to preheat the stone in the oven for a half hour. If you’re using a baking tray, no need to pre-heat, just cover the bottom with cornmeal so the pizza doesn’t stick.
  2. Layer marinara sauce, then mozzarella, then the ramps, mushrooms, and however much goat gouda your heart desires onto the prepared pizza dough.
  3. Cook the pizza in the oven for 5-7 minutes on a pizza stone or 10 minutes on a baking tray, until the cheese is bubbling and the dough is brown and crispy.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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    One Response to Taste Tested: Ramp Pizza

    1. […] Looking for tasty ways to incorporate your ramps into recipes? Try your hand at our Taste Tested Ramp Pizza! […]

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