At Seward Co-op, organic ramps are like robins or the first day of baseball for some: Traditional signs of spring that we dream about longingly in winter.
But ramps might be unknown to many folks. That’s why we found this great recipe, to spread the love we have for ramps — a green, delicate, but oh-so pretty celebration of springtime.
RAMP PESTO PIZZA
Step One. Take this terrific recipe for Ramp Pesto from the Rodale Institute’s Organic Life website.
2 bunches ramps, washed, trimmed, and roughly chopped
1/4 cup Italian parsley
1/4 cup pine nuts, toasted
1/4 cup grated Asiago cheese
1/4 lemon juice
1/4 cup extra-virgin olive oil, plus more if more needed
Salt and pepper to taste
1. In a food processor, mix together Ramps, parsley, pine nuts, Asiago, and lemon juice until you get a chunky puree.
2. With a machine running, add olive oil in a slow stream, until mixture is smooth; add more oil if necessary. Season with salt and pepper.
3. Store covered in the refrigerator. Makes about 1 cup.
Step Two. Use the finished Ramp Pesto in this pizza recipe.
(1) 24 oz ounce pizza dough, Sunrise Flour Mill (from Frozen Section at Seward), thawed
1 cup Ramp pesto (see above)
2 cups spinach, chopped roughly (fresh overwintered Savoy spinach from Gardens of Eagan Farm!)
2 cups artichoke hearts, jarred, drained, chopped
2 cups Mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1. Preheat the oven to 450 degrees F.
2. Divide thawed dough evenly in two on a lightly floured surface. Using a rolling pin, roll the doughs out into two circles to form two pizza crusts. Move pizza crusts to pizza pan or stone. Spread crusts evenly with Ramp pesto, then arrange spinach, artichokes, mozzarella, and Parmesan cheese on top.
3. Place the two pizzas in the hot oven and bake for 18-22 minutes or until pizza crust is golden and cheese is melted. Remove the pizzas from the oven and let the pizza cool for a few minutes. Cut into slices and serve.
As always with material on the Seward Co-op wesbite, call ahead if you’re making a special trip for ingredients to make sure we have them in stock!