A ramp is one of the first green veggies to sprout up in springtime. It is also known as wild leek or spring onion, which is fitting since it adds a sweet onion and a bit of garlicky flavor to various dishes. Add ramps to pep up a dish; they are ideal for soups, eggs, potatoes, and seafood. One of my favorite ways to prepare a ramp is grilled, which brings out its natural sweetness. It is ideally served atop a grilled pizza.
The how-to is simple, Grilled Ramp: After cutting off the stem end, wash the whole ramps and dry them. Drizzle olive oil over the whites and greens, season with sea salt and freshly ground black pepper, and grill on high heat until lightly charred. Cool, then place on pizza before baking as you would add any topping.
Do you lack time to make the dough? Then, top with my easy Nann-style flatbread pizza recipe with grilled ramps. But I encourage you to make time and toss the dough on my flatbread pizzas, as seen on the George Hirsch Lifestyle TV series.
Grilled Three-Cheese Naan Pizza
Makes four appetizer servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 pre-baked Naan Bread Crust
1/2 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1/2 cup goat cheese or feta
6 fresh basil leaves, lightly torn
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Fresh ground black pepper, to taste
Preheat grill to medium or an oven to 400 degrees F.
Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around the crust. Place Naan on the grill's top shelf or bake on a pizza pan for about five minutes until the crust is crisp and the cheese is melted. Remove and top with fresh basil and pepper, and serve immediately.
