Yum! I love this pizza. I saw this recipe for thin crust pizza using tortillas and it's amazing. I highly recommend it! I decided to try it with a white pizza to showcase the great ramps I got at the market. It's crispy, salty, gooey, has bite from the ramps and savory chewiness in the bacon.
Ingredients:
10 ramps, cleaned and roots removed
2 large flour tortillas
1 ball fresh mozzarella
1 cup freshly grated pecorino
2 slices bacon
fresh pepper
Directions:
Preheat the oven to 200.
Cut the bacon into 1 inch pieces and cook them until they are just cooked but not crispy. Drain on paper towel.
Blanch the ramps for one minute and run them under cold water.
Spin them in a salad spinner and dry then on a paper towel.
Grate the mozzarella (it's easiest if you pop it in the freezer for 15 minutes or so beforehand).
Heat up a large skillet (just big enough to fit the tortilla) over medium-high. Pour in about 1-2 tbsp of vegetable oil. Wipe it out so there's just enough for it to not to stick. Put in the tortilla, little bubble side down.
Top it with half of the mozzarella and half of the pecorino. Try to get some of the pecorino on the edges - it forms a delicious crispy crust.
Top that with half the ramps and bacon. Sprinkle liberally with freshly ground pepper.
Turn on the broiler and put the whole pan underneath. Keep it under until it browns. The ramp leaves start to bubble and brown.
Keep it in the oven (set back to 200) while you make the second one.
Slice it up and serve.
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