Having spent much of my week in meetings, I find myself home alone on Friday night desperately attempting to catch up on emails and a couple of writing projects. This is not as bad as it sounds when you consider the fact that I went a little overboard on the ramps during Monday’s farmers’ market expedition and had the foresight to pick up a ball of pizza dough on my way home this afternoon.
It seems that Friday night pizza is officially a thing.
Ramp, Feta & Mint Pizza
- 10-12 ramps, dirty ends trimmed
- 1 tablespoon butter
- 1 small ball pizza dough
- 1 tablespoon olive oil
- 1/3 cup ricotta cheese
- 2 ounces feta cheese, crumbled
- 20 or so fresh mint leaves
- salt and pepper
- Turn your oven up as high as it will go and remove the pizza dough from the refrigerator.
- Bring a large cast iron skillet up to medium heat with the butter. Add the ramps, placing the bulb ends in the skillet and draping the greens, which will cook faster, off the side. When the bulbs are starting to brown, flip the ramps over, When the other side has some color, slide the greens portions in as well. Flip one more time to cook the greens thoroughly, sprinkle with a little salt and set aside.
- Give the skillet a quick rinse and pop it in the oven. When the oven is pre-heated, remove the skillet and swirl a little olive oil inside.
- Slowly stretch your dough into a circle approximately the size of your skillet by working your hands around the edges, pulling gently and allowing gravity to assist. Place the dough in the skillet, drizzle a little more olive oil on top and then spread the ricotta cheese in a layer. Add some black pepper, the ramps and the feta cheese.
- Pop the pan in the oven and let cook for 7 to 11 minutes until the edges of the crust are browned. Sprinkle the hot pizza with the mint leaves before serving.
This should probably be enough for two people, but I’m having a hard time resisting the half that’s sitting on my cutting board.