FLAME GRILLED RAMPS
DICED ITALIAN PANCETTA
RED SAUCE
MOZZARELLA & PROVOLONE
WOOD FIRED CRUST
Every year I try to explain to y'all just how much I love ramps. They're a sign of Spring, they're so delicious, nothing else tastes like them, and they're free if you're willing to crawl around the woods! They are simply one of my favorite things in the world. If you haven't had the pleasure, they're a fresh mild garlicky-tasting onion-looking vegetable that grows wild in lower wet areas early each Spring. Typically they pup up beside a water source.
I went foraging this week (just for you!) with my friend Robyn from Park Ridge Organics, and her very helpful daughter, Frances. And because I can't crawl on the ground as long as I once could, I bought the rest of what we needed for this pizza from Dick & Tracy at Olden Organics!
I charred the freshly-foraged ramps over a smokey wood fire to heighten their bright, woodsy, wild garlicky flavor. This year I paired them with some diced Italian Pancetta - unsmoked cured pork belly. Basically the world's fanciest bacon bits. Classic red sauce, wood fired crust, and a blanket of cheese. It's Spring. I really hope you love this one!