This white pizza was a recipe we made all the way back in 2015 and didn’t publish for some reason. I’m not sure why because it’s so good!
Sheet pan pizzas are one of our favorite weeknight dinners. Sometimes we make our own dough (usually using this method from Kenji Lopez-Alt), and sometimes we buy a pre-made dough from the store. In order to keep the flavors of the ramps and mushrooms as distinct as possible, we opt for a white pizza (no tomato sauce). Of course you could add a layer of tomato sauce if you prefer, but we find that overpowers the delicate ramps.
This is essentially a three-cheese pizza: a layer of creamy ricotta, mozzarella for that gooey cheese pull and a sprinkle of Pecorino Romano (or Parmesan) for that sharp, salty bite. The garlicky ramps are quickly sautéed until they soften and the mushrooms get our favorite treatment: caramelized to a deep golden brown, so the edges crisp in the oven.
What are ramps?
Ramps are wild alliums, foraged from shaded, woody areas. They’re one of the first signs of spring, popping up just after the snow melts and sunlight begins to warm the soil. They’re also one of the first Hudson Valley vegetables to hit markets, showing up even before asparagus and green garlic. The flavor, a punchy combination of garlic, onion and leek, is singularly delicious. You can use them anywhere you would use scallions or spring onions. We love making ramp butter, Ramp, Leek & Goat Cheese Tart, Quiche with Ramps, Bacon and Gruyere and so many other things.
Unfortunately ramps are in danger of being over-harvested. Since they are very slow to cultivate and difficult to farm, foraging (or buying from a forager) is still the main way to find them. If you’re harvesting them yourself, the most sustainable way is to cut only one leaf of each plant, leaving the bulb and the second leaf to continue growing. This is least impactful on the soil, the plant, and the colony as a whole. The recipe below uses only the ramp leaves, which is what you’ll find available for purchase from sustainable vendors.
If you happen to have bulbs (some lucky folks have enough on their own property to pull some out), just chop them and add them to the pan along with the leaves.
How to clean ramps
Ramps are usually very muddy and need to be cleaned well before using. Here’s how: cut off the root and if the outer layer is dry or slimy, gently peel it back to a clean layer. Plunge trimmed ramps into a large bowl or salad spinner filled with cold water and swish them around gently, but make sure you get all the mud and dirt out of the crevices. If they’re really dirty, change the water several times.
How to store ramps
Ramps are expensive, so don’t buy more than you think you’ll use. You can also pickle them or make them into compound ramp butter which will allow you to keep them for months. Fresh ramps are very perishable so after you clean them, dry them well and wrap them in several layers of dry paper towels. Place them in a sealable plastic bag but don’t seal it all the way. They should keep in the fridge for a few days.
How to make a ramp sheet pan pizza
It’s easier to work with room-temperature dough, so if it’s refrigerated, take it out about 30 minutes before you’re ready to use it. Heat your oven to 475ºF and place a rack in the middle.
Drizzle a little olive oil on a sheet pan and spread the dough out to fit loosely into a sheet pan, stretching and pressing it with your fingers to fit as well as it can.
Heat a tablespoon of oil in a medium skillet set on medium-high heat. When hot, add the ramps and sauté until the bulbs (if you have them) are lightly browned and greens are just wilted, 3-4 minutes. Sprinkle lightly with salt and pepper. Remove them and set aside.
If the pan is dry, add another tablespoon of oil. Add the mushrooms in a single layer and let them brown without moving them around too much. Turn once or twice until lightly caramelized. Sprinkle lightly with salt and pepper. Remove them and set aside with the ramps.
Spread a layer of ricotta onto the dough, leaving about an inch free around the edges. Top with the mozzarella. Scatter the ramps and mushrooms over the top and bake until the dough is fully cooked and the cheese is brown and bubbly, about 15-20 minutes.
Remove from the oven and sprinkle with pecorino romano and chili flakes, if using.
Sheet-Pan White Pizza with Ramps and Oyster Mushrooms
Equipment
- 1 rimmed sheet pan
Ingredients
- 1 16oz / 450g homemade or store-bought pizza dough
- 2 tablespoons extra-virgin olive oil plus more for sheet pan
- 12 to15 ramps trimmed of roots and cleaned
- 6 oz 170g oyster (or other) mushrooms, roughly chopped
- 1 cup 230g ricotta cheese, whole milk
- 1 1/2 cups 170g grated mozzarella cheese
- 1/4 cup 20g grated pecorino romano cheese
- Red chili flakes optional
Instructions
- Preheat oven to 475ºF and set a rack in the middle.
- Roll out dough to fit loosely into a sheet pan. Drizzle a little bit of oil onto the pan and lay dough onto pan, stretching it to fit as well as it can.
- Heat oil in a medium skillet on medium-high heat. When hot, add the ramps and sauté until the bulbs are lightly browned and greens are just wilted, 3-4 minutes. Sprinkle lightly with salt and pepper. Remove them and set aside.
- If pan is dry, add another tablespoon of oil. Add the mushroom in a single layer and let them brown without moving them around too much. Turn once or twice until lightly caramelized. Sprinkle lightly with salt and pepper. Remove them and set aside next to the ramps.
- Spread a layer of ricotta onto the dough, leaving an inch free around the edges. Top with the mozzarella. Lay the ramps and mushrooms on top and bake until brown and bubbly, about 15-20 minutes.
- Remove from oven and sprinkle pecorino and chili flakes, if using.