| Level: | Easy |
| Total: | 50 min |
| Prep: | 35 min |
| Cook: | 15 min |
| Yield: | four 6-inch pizzas |
Ingredients
- 1 pound pizza dough
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 6 ounces ramps or scallions, trimmed
- Kosher salt
- 1 cup ricotta cheese
- 1 teaspoon grated lemon zest
- Coarse sea salt
- Coarsely ground black pepper
- 1/4 cup fresh basil leaves
- Grated parmesan cheese, for topping
Instructions
- Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.
- Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.
- Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.
- Top the pizzas with basil, parmesan and a drizzle of olive oil.
Nutrition Facts
| Calories | 441 |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 31 milligrams |
| Sodium | 812 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 6 grams |
| Protein | 16 grams |
| Sugar | 3 grams |
Reviews
Your new format blows!!!!! I’ll stick with cooking channel then.
Very easy, I didn’t have any scallions on hand, so I used tomatoes, came out pretty good
OH……MY…..GOD! These are honkin amazing. I made them with leeks because, really…ramps? Be for real.
I should have cooked the dough a few min less, rolled it thinner and used my better olive oil. I also would have doubled the amount of lemon zest. And I added two ingredients: pesto on top of the pie and bay shrimp on top of it all with a hint of pesto on top of that. It was good. But I’m interested to do it again to see if I could kick it up to the 5 star mark.
I made this pizza several times and my family loved it. It’s different and light. Perfect name for it because it reminds you of spring. Very tasty. This is definitely one of my favorites!