Ramp Pesto Pizza

Pizza Dough Instructions

Step 1
Combine ingredients in a mixing bowl with a dough hook, adding water last.

Step 2
Set steam oven to “proof” on high.

Step 3
Proof dough in steam oven until doubled in size (about 1 hour).

Step 4
Separate into 2 dough balls.

Step 5
Cold ferment for at least 24 hours.

Step 6
Remove dough from the fridge when ready to use and hand form 2 pizzas to 12-inches and to desired thickness.

Walnut Pesto Ingredients
1 bunch ramps
½ cup toasted walnuts
½ cup Parmesan cheese
1/3–1/2 cup Olive oil
Salt & Pepper to taste

Walnut Pesto Instructions

Step 1
Separate ramp leaves from bulbs.

Step 2
Rough chop bulbs and set aside

Step 3
Bring pot of water to boil

Step 4
Blanch leafy greens for 1-2 mins until soft and dark green, put immediately into ice bath.

Step 5
Sautee bulbs on med in olive oil with salt and pepper until lightly caramelized, set aside for pizza topping.

Step 6
Toast walnuts in hot pan until fragrant

Step 7
Add ramp greens, walnuts and grated parmesan cheese to food processor.
Slowly drizzle in in olive oil until a sauce forms. Taste and adjust seasoning and texture (more oil for a smoother and silkier pesto, a little bit of water for a looser pesto).

Pizza Assembly Instructions

Step 1
Place pizza stone in Steam Oven and preheat 450ºF using *Steam Convection Mode. (If using traditional main oven, use the convection bake setting).

Step 2
Add Toppings, first spread the pesto sauce on the pizza, then add mozzarella and caramelized ramps.

Step 3
Once oven has completed preheat, cook at 450ºF for 12 minutes.