Use any pizza dough you like. My preference, as you know, is the Lahey recipe. See notes and recipe here.
Ramps hardly feel like a find anymore, but if you can’t find ramps, use basil or a mix of herbs: parsley, tarragon, chives, etc.
Burrata is now available at most big grocery stores, but if you can’t find it, use fresh mozzarella or ricotta instead. I use half of one ball per pizza.
My favorite tool for making great pizza at home is the Baking Steel.
for the pesto:
- 4 oz. ramp greens, about 8 cups
- 2 oz. Parmigiano Reggiano, cut into 4 chunks
- 1/4 cup pine nuts
- 1/3 cup olive oil
- 2 tablespoons white balsamic vinegar
- pinch salt
for one pizza:
- 1 round pizza dough
- olive oil
- 2 oz burrata
- sea salt
- ramp green pesto
- white balsamic vinegar
- Make the pesto: Combine ramp greens, cheese, nuts, oil, vinegar and pinch salt in food processor. Pulse until smooth or until it’s the consistency you like. Taste. Adjust seasoning as needed with more salt, vinegar, oil, etc. Transfer to storage bowl. Store in fridge.
- For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; spread burrata evenly overtop. Sprinkle with nice salt. Drizzle with olive oil.
- Bake pizza until top is blistered, about 5 minutes. Meanwhile, spoon a heaping tablespoon of pesto into a bowl. Thin it with another tablespoon of olive oil and 2 teaspoons vinegar. Taste it and adjust sauce as needed with more vinegar or oil or salt. Transfer pizza to a cutting board. Spoon and spread sauce overtop. Cut and serve immediately.