Chorizo and Ramp Pizza

27 04 2015

I recently enjoyed a tasty chorizo and ramp pizza at Michael Symon’s Lolita restaurant. When I received ramps in our CSA grab bag this past week I knew instantly I’d be recreating that Lolita pizza! Thanks for the idea, Michael!

Chorizo and Ramp Pizza

The following makes one pizza (compliments of This Girl’s Gotta Eat):

  • Ground chorizo
  • Whole wheat pizza dough
  • Cornmeal
  • Extra Virgin Olive Oil
  • Ricotta
  • Fresh basil
  • Salt and pepper
  • 1 shallot, sliced
  • Ramps
  • Sharp white cheddar cheese, shredded
  • Eggs
  • Hot sauce for garnish, optional

Preheat oven to 450.

Brown the chorizo in a skillet until just cooked through. Remove from heat and set aside.

With some cornmeal on your counter, roll out the pizza dough to your desired thickness.

Put a little cornmeal on a pizza stone, then carefully transfer the rolled out dough onto the pizza stone and brush with olive oil. Bake the crust for 5-7 minutes. Remove from the oven to add your toppings.

Mix a little ricotta with olive oil and chopped basil. Season with salt and pepper to taste. Eyeball it, you just need enough ricotta to spread on the pizza to create a sauce.

Spread the ricotta evenly on the pizza dough. Top with cooked chorizo and the sliced shallots. Use as much of each ingredient as you like.

Return to the oven and bake for 5 minutes or so. Remove and add the ramps and shredded cheese, again as much as you like of each. Return to the oven to finish baking, another 5 minutes or so. Just keep an eye on the oven to make sure everything is cooked through, hot and the cheese has melted. Remove from the oven.

Fry up some eggs to your desired likeness, I recommend one egg per slice of pizza and making sure to leave it runny to help create a sauce.

Slice pizza and serve each slice with a fried egg on top and hot sauce if desired.

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