Pizza with Ramps, Maitake, and Egg

I had never had ramps until my advisor brought me some from her yard this week, and now I understand why people love them so much. I need more!

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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the oil between the dough, then top with cheese, ramp stems and mushrooms, then ramp leaves.
  5. 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.
  6. Serve immediately topped with freshly ground pepper and parmesan.

Serves 2.


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