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:

  1. Slice the potatoes thin and fry until slightly crispy

  2. Chop the ramp stems finely, and the greens coarsely

  3. Spread out the dough and add the sauce. Season with a few pinches of salt to taste

  4. Spread a thin layer of baby kale

  5. Add the cheese

  6. Sprinkle in the finely chopped ramp stems

  7. Add the potato and ramp leaves

  8. *For the bold, add a few thinly sliced radishes

  9. Bake at 450F until the cheese is bubbly and just begins to brown

  10. Serve & Enjoy!