Spring Ramp & Kale Pizza
This week’s pizza features locally foraged ramps (Nick was out in the woods Thursday morning gathering these gems), baby kale from the farm, Adirondack Red Potatoes from Burnt Rock Farm, and or course, great fixings from Folino’s in the City.
The salad portion of the share includes our seasonal salad mix, D’Avignon radishes, and radish shoots. A tip for the veggie adventurous, slice up a few of D’avignon radishes and put them on your pizza. They soften and sweeten when roasted!
Now, on to the recipe:
Slice the potatoes thin and fry until slightly crispy
Chop the ramp stems finely, and the greens coarsely
Spread out the dough and add the sauce. Season with a few pinches of salt to taste
Spread a thin layer of baby kale
Add the cheese
Sprinkle in the finely chopped ramp stems
Add the potato and ramp leaves
*For the bold, add a few thinly sliced radishes
Bake at 450F until the cheese is bubbly and just begins to brown
Serve & Enjoy!