If you don’t want to make your own pizza crust, I highly suggest cooking this up using flatbread (like naan) instead. This might even be better!
Recipe adapted from Saveur.
This recipe is: vegetarian
- 1 packet yeast
- 1/2 tsp sugar
- 3/4 cup water
- 1 3/4 cups flour
- 1/2 tbsp butter
- 1 oz ramps, stems diced and leaves cut into 2″ pieces
- 2 oz maitake (hen-of-the-woods) mushrooms, or other earthy foraged mushrooms
- 1 tbsp olive oil
- 4 oz mozzarella cheese
- 2 eggs
- freshly ground black pepper and parmesan, for serving
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and 115° water. Let sit until foamy, about 10 minutes. Add flour and salt and mix on medium speed (I use 4 on my Kitchenaid) for about 5 minutes, until dough is in a ball chasing itself around the mixer. Cover the bowl with plastic wrap, place in a warm area, and let rise 30-60 minutes.
- Heat oven to 450°. Melt the butter in a small skillet over medium-high heat. When hot, add the ramp stems and mushrooms, and cook until soft, about 2 minutes. Set aside.
- Divide the dough into 2 balls. On a lightly floured surface, roll each into an 8″ circle, and place onto a parchment-lined baking sheet.
- Divide the oil between the dough, then top with cheese, ramp stems and mushrooms, then ramp leaves.
- Bake for 15 minutes, rotating the pan halfway through. Remove from oven and top each pizza with an egg. Return to the oven for 5 minutes, or until the egg is lightly set.
- Serve immediately topped with freshly ground pepper and parmesan.