Sheet-Pan White Pizza with Ramps and Oyster Mushrooms
Ramps, also called wild leeks or wild garlic, have an oniony, garlicky flavor that can't be beat. This simple but delicious sheet-pan pizza makes the most of them by pairing them with oyster mushrooms and creamy ricotta and mozzarella cheeses. The edges turn crispy, making it an irresistible combination .
Servings: 4 to 6 people
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.
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