Pizza with Potatoes, Pancetta, and Ramps

Have you noticed the buzz about ramps and wondered what’s up? Ramps are wild onions that taste like mild garlic and when they show up in markets, it’s a sure sign that spring has sprung. Lalalaaa! I suspect that’s why they make spring-fevered foodies a bit crazy.  And like fava beans, morel mushrooms, and fiddle-head ferns, ramps are kinda sexy, uber-trendy, and in the end, just really delicious. I spotted a pile at Whole Foods and decided to work them into the potato pizza I was already planning for dinner. Sorry red onions, ramps are hotter than you.

Lest you think I’m a snooty foodie for my ramp romp, let me point out that the crust pictured is…purchased. I do love to make pizza dough, but my favorite version is best started the day before, and this was a last-minute dinner plan. We’re all (and that’s a miracle, to have the whole family in agreement) loving the Whole Foods brand organic pizza crust, for sale in their packaged bread section, available in both white and whole-wheat. The ingredient list isn’t long or scary and the crusts bake up thin, light, and crisp.

But certainly make or buy your own favorite crust – this topping would be good on almost anything, including nothing. (I had to work hard to not just eat the potatoes off the roasting pan.)

I used fresh oregano and pancetta with the potatoes, but you could substitute your favorite herb(s) and use ham, bacon, or no meat at all. I liked the contrast of chewy, salty pancetta with the soft potatoes and crisp crust.

While you roast the potatoes, saute the ramps and pancetta. It all comes together quickly, fast enough for a weeknight dinner. A simple salad of greens, shallots, and vinaigrette, with plenty of salt and pepper, is perfect alongside.

Pizza with Potatoes, Pancetta, and Ramps
Serves 2-4

1 pizza crust
olive oil
1 lb. small red-skinned potatoes, sliced thinly
2 Tbsp. fresh oregano leaves, chopped
1 clove garlic, chopped
2 bunches ramps, chopped (bulbs and green tops; substitute scallions, sweet onion, or red onion)
2 oz. pancetta, cut into 1/2-inch dice
1 c. shredded mozzarella cheese
salt and freshly ground pepper

Preheat oven to 400 degrees. Put potatoes, oregano, and garlic in a large bowl and drizzle with a few tablespoons of olive oil. Sprinkle generously with salt toss to coat evenly. Spread the mixture on a baking sheet. Roast for 15 minutes, turn potato slices over, and roast for another 10 minutes or until potatoes are tender and lightly browned at the edges.

Meanwhile, heat a large skillet over medium heat. Add 2 Tbsp. of olive oil to the pan, then stir in the ramps. Sprinkle the ramps with a little salt, then saute until wilted, about 5 minutes. Scrape ramps into a bowl and set aside.

Return the pan to the heat and add pancetta. Saute, stirring frequently, until pancetta is browned and crispy. Drain on paper towels.

To assemble the pizza: drizzle a little olive oil on the crust and spread around with your fingers. Arrange potato slices on the crust in two layers. Taste potatoes and if they need a little salt, add some. Top with ramps and pancetta. Scatter cheese over the crust and grind fresh pepper lightly over the pizza. Bake for 12-15 minutes on the rack until cheese is melted and bubbling and crust is crisp.