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!
“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.”
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.
- 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
- In a large bowl, combine the flour, yeast, and salt. Add the water and mix thoroughly with hands.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Layer marinara sauce, then mozzarella, then the ramps, mushrooms, and however much goat gouda your heart desires onto the prepared pizza dough.
- 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!