the other day i posted our first cartoon drawn up by my friend loc hong, inspired by the ramps that we’re cooking with now and preserving to use into the summer. well, here’s the recipe to the flatbread i told you we’d be making, with a ramp pesto on it too, piece by piece…

good luck making this at home! and for the dough itself, just use your favorite recipe or even use ready made dough from your market or pizza place. would love to hear from anyone who gives it a shot on my facebook page. and check back next week for asparagus!

goat chorizo flatbread
yield: 1 pizza

1 ea. pizza dough
¼ cup all purpose flour
1/8 cup semolina
1/3 cup goat chorizo (or your favorite other chorizo)
1/3 cup fresh ricotta cheese
1 tbsp. fat from chorizo
2 tbsp. roasted garlic aioli
2 tbsp. grilled ramp pesto
2 tbsp. smoked toussaint cheese, shaved (this is a domestic smoked cheese usually available at whole foods, can substitute idiazabal or parmesan, if necessary)
2 tbsp. pickled rhubarb

- roll out flatbread, dusting with flour to prevent moist dough from sticking to surface.
- dust a baking sheet, or pizza stone with semolina. place flatbread on the stone and top with chorizo, ricotta and fat.
- bake for about 8-10 minutes at 450°f until crust is browned and the bottom holds up well when lifted.
- when the pizza comes out top with garlic aioli, pesto, cheese, and pickled rhubarb.

fresh ricotta
yield: 1 cup

2 2/3 cup whole milk
1 tbsp. white distilled vinegar
salt, to taste

- heat milk in a non-reactive pot to 184°f.
- add vinegar and stir until the milk separates.
- let rest for 20 minutes, strain through a cheesecloth and season with salt.
- let drain overnight in refrigerator.

grilled ramp pesto
yield: 1 cup.

2 oz. ramps, cleaned.
1 tbsp. gordal olives, finely chopped
2 tbsp. capers, minced
2 tbsp. basil
2 tbsp. cilantro
2 tbsp. mint
about 2 tbsp. extra virgin olive oil
salt and pepper, to taste

- toss ramps in canola oil and season with salt. grill until wilted and slightly colored.
- in a food processor pulse all ingredients together and add oil slowly until the pesto becomes loose enough to spread on a plate.
- season with salt and pepper

pickled rhubarb
yield: ¼ cup

1/2 stalk rhubarb, sliced thin on a long bias (about 4 cups)
1/3 cups rice wine vinegar
¾ tsp. salt

- bring vinegar and salt to a boil and pour over sliced rhubarb.
- let cool to room temperature with rhubarb completely submerged in the pickling liquid.
- keep refrigerated.

roasted garlic aioli
yield: 1 cup.

1 ea. egg yolks
1/2 tbsp. dijon mustard
1 cloves roasted garlic
½  cup + 2 tbsp. canola oil
1/3 cup garlic oil
salt, to taste

- in a food processor add egg yolks, dijon, and garlic.
- blend until ingredients are well incorporated and slowly drizzle in oils. if the aioli becomes too thick, add a spoonful of water until it smooths out and finish adding oil.
- season with salt.