- 1 spelt sourdough pizza crust from Apple Ridge Farm
- 2 tablespoons olive oil
- ¼ pound ramps
- 2 tablespoons unsalted butter
- ¾ cup Fulper Family ricotta cheese
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
Preheat the oven to 450°F.
Cut the garlic-bulb-like ramp stems from the leafy tops. Slice the stems thinly and set aside, then slice the top green parts into thin strips and set aside in a separate pile.
Sauté the ramp bulbs over medium heat in a skillet with 1 tablespoon of olive oil for 3 to 4 minutes, until they start to soften a little. Remove from the heat.
Spread 1 tablespoon of olive oil across the top of the pizza crust in a thin layer.
In a small bowl, combine the ricotta with half of the lemon zest and juice until it becomes spreadable. Add salt and freshly ground black pepper to taste.
Spread the lemony ricotta on top of the pizza crust. Scatter the ramp bulbs and greens on top. Bake at 450°F for 7 to 8 minutes or until the cheese starts to soften and the edges of the pizza become slightly browned. Remove from the oven and sprinkle the rest of the lemon zest and juice over the top.