Caramelized Ramp & Ribboned Asparagus Pizza
half of this pizza dough recipe (for a thin crust pizza)
cornmeal for dusting (or parchment paper)
1 small bunch of ramps (approximately a dozen)
half a dozen medium-sized asparagus, shaved into ribbons, remaining heads and stems reserved
handful of baby kale (or another green of your preference)
1/3–1/2 cup of Greek yogurt
1/3 cup of freshly grated parmesan
1/3 cup of freshly grated fontina
agave or honey
pinch of smoked sea salt
red pepper flakes
olive oil (no more than 2–3 tbsp should do it)
healthy pinch of kosher salt
To caramelize the ramps:
Wash ramps thoroughly to remove any dirt. Cut bulbs from ramps a little bit below where the leaves begin. Make a second cut separating the section where the bulb meets the leaves. Finally, chop remaining greens into large-ish pieces.
Heat one tablespoon of olive oil in a cast iron skillet over low heat. Add ramp bulbs and sprinkle with the healthy pinch of kosher salt. Cook, stirring often, for 10–15 minutes, or until bulbs begin to soften and lightly brown. Add the stem-meets-bulb sections to the pan along with the reserved heads and stems of the asparagus. Cook for another 7–10 minutes, or until the bulbs have become quite soft and nicely browned. Add remaining greens and cook until thoroughly wilted. Remove from heat and set aside.
To make the pizza:
Preheat oven with your pizza stone to 500°. (If you don’t have a pizza stone, you can bake your pizza on the back of a baking sheet. [I actually had to do this to make this pizza, because my pizza stone was MIA! Turns out it was in the stairwell storage space. I put it there during Easter and then forgot about it……] Just preheat the baking sheet in the oven for about 15 minutes, then carefully slide the pizza right onto the back of it. I recommend using parchment paper if you follow this method, since it just makes things so much easier.)
Toss asparagus ribbons and baby kale with a drizzle of olive oil and the smoked sea salt. Set aside.
Dust your pizza peel with cornmeal. Shape dough, getting crust as thin as possible without tearing. Spread Greek yogurt over the surface, then dot with agave or honey and sprinkle with fresh thyme. Add some small bits of goat cheese (I made mine a little larger than pea-size and spaced them about an inch and a half-ish from each other.) Spread half of the parmesan and fontina over the pizza, then evenly distribute ramps, asparagus, and baby kale. Sprinkle with red pepper flakes and top with the remaining cheese.
Combine one tablespoon of olive oil and one tablespoon of agave/honey in a bowl and whisk to combine. Brush onto crust.
Bake pizza for about 12 minutes, or until crust is golden brown. Remove from oven and let rest for a few minutes. Top with a drizzle of balsamic reduction to make things extra delicious!