The idea of ramp pizza is certainly not new; Otto in New York is known for their take, a classic margarita pizza with plenty of charred ramps and (sometimes) a poached egg on top. This is a more pared-down version, a white pizza boasting three cheeses: stretchy mozzarella, tender ricotta, and nutty parmesan. The crust is adapted from Peter Reinhart's Artisan Breads Every Day. While you can use any dough for this recipe, I like the contrast between the savory cheese and the slightly sweet crust. The ramps play a supporting role, giving the pizza a savory, smokey flavor. I'm slightly addicted to it. The best part? You don't even need a pizza stone. Which is a good thing, 'cause I don't have one.
Oct. 1, 2021, 11:50 a.m.
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Для доступу до цієї функції необхідно увійти в свій обліковий запис. Будь ласка, авторизуйтесь або зареєструйтесь, якщо у вас ще немає акаунту.
Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.
Створіть новий пароль.
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