Ramp & Mushroom White Pizza

Ingredients

Yield:

1 Pizza

• Pizza Dough

  • 1/2 Cup All Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Yeast
  • 1/4 Cup Warm Water
  • 1 1/4 tsp Olive Oil

• Ramp Pistou

  • 8 Ramps
  • 1 1/2 Tbsp Honey
  • 3 tsp Olive Oil
  • Salt to Taste

• Cep Mushrooms

  • 1 Fresh Cep Mushroom
  • 1/4 Cup Butter

• Pizza Assembly

  • 2 Large Farm Fresh Eggs
  • 1/2 Cup of Mozzarella Cheese
  • 1/4 Cup of Shaved Grizzly Gouda
  • Maldon Salt
  • Fresh Ground Black Pepper
  • Olive Oil

Preparation

Difficulty:

Medium

Time:

60 Minutes

 

1. PIzza Dough

   1. Add the yeast to the water and let sit for fifteen minutes.
   2. Sift the salt and the all purpose flour into a bowl.
   3. Combine the water and yeast mixture, and the olive oil to the flour and salt and knead the mixture into dough.
   4. Brush with a bit of olive oil and cover with a towel to proof for 20 minutes.
   5. Kneed the dough again and form into a ball, let sit covered with the towel for another 30 minutes until ready to roll.

2. Ramp Pistou

   1. Place the ramps, olive oil and honey and puree it until smooth.
   2. Season with salt.

3. Cep Mushrooms

   1. Melt the butter in a frying pan on medium-low heat and pan poach the mushroom in the butter on both sides until they are just starting to brown.
   2. Remove the mushrooms and set on a tray until needed.

4. Pizza Assembly

   1. Preheat the oven to 475˚ and place a pizza stone on the middle rack, let it get super hot.
   2. Roll the pizza dough on a flat surface with a rolling pin, using a blend of semolina and flour to keep the dough from sticking to any surface (roughly 9 inches) and dock the dough with a fork.
   3. Smear the pistou with the back of a spoon all over the top of the dough leaving a quarter inch boarder for the crust.
   4. Top with the mozzarella and butter poached ceps.
   5. Place the pizza on the stone in the preheated oven and bake for 5-7 minutes.
   6. As soon as the crust starts to brown gently crack the eggs in the middle of the pizza.
   7. Bake for another 5 minutes or until the egg white has set, and the yolk is still runny.
   8. To finish, brush the crust with the olive oil, and drizzle a bit more on the eggs and on top of the pizza.
   9. Season with the Maldon salt and fresh ground black pepper.