• Liz Talley - Urban Graze

Asparagus, Ramp, and Watercress Pizza

3-4 ramps, including tops

Olive oil

2 c. asparagus pieces (about 1"-2" long)

Salt and pepper

1 prepared pizza crust, store-bought is fine

4 oz. spreadable soft cheese*, like goat, cream, or ricotta

4 oz. shredded mozzarella or Swiss

1 1/2 - 2 c. watercress, trimmed

Thinly chop the ramp bulbs, and ribbon cut the dark green leaf tops. Keep separate.

Saute the bulbs in 2 tsp. olive oil for 2-3 minutes, add leaves; cook just until wilted, about 1 minute more.

Toss the asparagus with 1-2 tsp. olive oil. Season with salt and pepper. If you like your asparagus to be a little soft, add to saute pan with ramp leaves.

Very lightly brush the entire pizza crust with olive oil, all the way out to the edges. Spread with soft cheese, leaving a 1/2" border. Top with ramps and asparagus, scatter with shredded cheese. Bake according to package directions, until crust is golden.

When the pizza is done, sprinkle with the watercress. The hot cheese will cause greens to wilt.

*I also love this pizza with pureed tomato in place of the spreadable cheese. Simply puree a tomato or two in a mini food processor or blender, and season to your taste (or use canned tomatoes).

Another terrific addition to this pizza is a couple of sauteed, sliced morels.

Recipe created or adapted by Liz Talley, Urban Graze

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#entree #pizza

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