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+ servings
Wild Ramp Pizza

Wild Ramp and Ricotta Pizza

Servings 8 slices
Author Brandon Matzek


  • A handful of ramps (about 1/4 pound), rinsed thoroughly and root ends trimmed
  • 1 tablespoon unsalted butter
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Nonstick spray
  • 1 ball of pizza dough (I get mine from a local pizzeria)
  • Grated part-skin mozzarella cheese (a few handfuls)
  • Canned tomato sauce (I used about 1/2 a can per pizza)
  • 6 tablespoons ricotta cheese
  • Freshly grated Parmesan cheese


  1. Preheat an over to 500°F and set an oven rack on the lowest possible position.
  2. Cut each ramp where the bulb/stem (white and pink part) meets the leaves. Thinly slice the bulbs/stems, and chop up the leaves. Warm butter plus 1 tablespoon olive oil in a medium skillet set over medium heat. Once the skillet is hot, add the sliced bulbs/stems with a small pinch of salt, and cook until soft, but not brown (3 to 4 minutes). Stir in the chopped ramp leaves, and cook for 1 more minute. Season to taste with kosher salt and black pepper. Set aside.
  3. Lightly coat a pizza pan with nonstick spray. Using your hands, stretch the dough out into a large round that fits the pizza pan. Drizzle the surface of the dough with a little olive oil, and spread the oil around evenly with your hands. Sprinkle the dough with a little salt. Cover the surface of the dough with several handfuls of grated cheese, and spoonfuls of tomato sauce. I don't like to drown my pizza in sauce, so I spoon sparingly. Dot the surface of the pizza with tablespoons of ricotta cheese, then sprinkle the sauce and cheese with kosher salt. Spoon the sautéed ramp mixture evenly over the pizza, followed by a dusting of Parmesan cheese and a light drizzle of olive oil.
  4. Bake on the bottom rack until the bottom of the pizza is golden brown (for me, this is 10 minutes). Let rest for a few minutes, then slice and serve.