Ah, ramps. The rockstars of the allium family. Also known as wild leeks, these slim, pinkish beauties are only available in cooler climates, and even then only for a few weeks a year. And they just happen to be in season now. If you’re lucky enough to be in the presence of ramps, do them a favor and make this pizza. smitten kitchen‘s recipe is beautifully uncomplicated, allowing the mild onion-garlic flavor of ramps and their tender greens to truly shine.
There isn’t even any mozzarella, although I tried the most scant amount on one pie last week and it wasn’t half-bad — but still not necessary. In the oven, the tomato puree cooks into a sauce. The ramps get even sweeter. The edges of the greens crisp like kale chips, but you know, more delicious ones. And when you take it out of the oven, you scatter the whole thing with a salty, nutty aged Romano cheese and wonder how pizza ever got so complicated.
Get the recipe on smitten kitchen
Photo by smitten kitchen
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
