Ramp Green Pesto Pizza with Burrata

Name: Ramp Green Pesto Pizza with Burrata
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 oz Ramp Greens (4 oz. ramp greens, about 8 cups); 2 oz Parmigiano Reggiano (2 oz. Parmigiano Reggiano, cut into 4 chunks); ¼ cup Pine Nuts (1/4 cup pine nuts); ⅓ cup Olive Oil (1/3 cup olive oil + olive oil); 2 tbsp White Balsamic Vinegar (2 tablespoons white balsamic vinegar + white balsamic vinegar); 0 pieces Table Salt (pinch salt); 1 piece Pizza Dough (1 round pizza dough); 2 oz Burrata (2 oz burrata); 0 pieces Sea Salt (sea salt); 0 pieces Ramp Green Pesto (ramp green pesto)

A quick 15-minute pizza featuring a ramp green pesto and creamy burrata, baked at high heat for a blistered crust.

15 minItalian

Servings2

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Vegetarian
Pescatarian

Steps

1Make the pesto: Combine ramp greens, cheese, nuts, oil, vinegar and pinch salt in food processor. Pulse until smooth or until it’s the consistency you like. Taste. Adjust seasoning as needed with more salt, vinegar, oil, etc. Transfer to storage bowl. Store in fridge.
2For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; spread burrata evenly overtop. Sprinkle with nice salt. Drizzle with olive oil.
3Bake pizza until top is blistered, about 5 minutes. Meanwhile, spoon a heaping tablespoon of pesto into a bowl. Thin it with another tablespoon of olive oil and 2 teaspoons vinegar. Taste it and adjust sauce as needed with more vinegar or oil or salt. Transfer pizza to a cutting board. Spoon and spread sauce overtop. Cut and serve immediately.