Ramp and Nettle Pizza Recipe


  • 4 ounces pancetta, chopped
  • 1 Premade pizza crust or large flat bread
  • 1 tablespoon extra virgin olive oil, plus more to taste
  • 1 cup ricotta cheese
  • 3 ramps, ends trimmed
  • Flaky finishing salt
  • 1 spring onion or 1/4 red onion, thinly sliced
  • 1/2 teaspoon lemon zest
  • 2 tablespoons Nettle and Ramp Chimichurri
  • OR
  • 2 tablespoons Nettle Walnut Pesto


  1. Preheat oven to 500°F.
  2. In a skillet over medium to medium-high heat, fry pancetta until slightly crisp. Remove pancetta to paper towel-lined plate to drain.
  3. Place pizza crust on lightly oiled baking sheet. Brush 1 tablespoon olive oil over crust. Dollop small spoonfuls of ricotta and small spoonfuls of chimichurri or pesto evenly over crust. Sprinkle with pancetta. Lay whole ramps over other toppings. Brush ramps with oil and sprinkle with salt. Scatter spring onion over all.
  4. Bake 2 to 3 minutes, until toppings are hot and crust is crisp.
  5. To serve, drizzle olive oil over the top and sprinkle with lemon zest. Cut into wedges or squares and serve warm.


Amount Per Serving (based on 4 servings)
Calories: 580
Saturated Fat: 10 g
Trans Fat: 0 g
Total Fat: 29 g
Cholesterol: 45 mg
Sodium: 680 mg
Carbohydrates: 58 g
Fiber: 2 g
Added Sugars: 0 g
Total Sugar: 4 g
Protein: 21 g
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