Grilled Veggie Pizza with Ramp Pesto

Recipe printed from chiknpastry.com

Grilled Veggie Pizza with Ramp Pesto
Loosely adapted from Cooking Light; serves 4

yes, there are multiple steps in this pizza-making process. but let me tell you a few things: it's all easy, and three of the four "components" can be made in advance, and in large quantities. the pesto? you just read all the things I've done with it already. you can also freeze it in little ice cube trays for later. the pizza sauce? you can buy it, or make a batch that'll last through 3-4 pizzas. the dough? double the recipe and freeze one for next time - I should have, because I have another pizza recipe up my sleeve already for 'vegetarian month'. once these are made, the pizza comes together in 30 minutes - perfect weeknight fare!

ingredients
pesto
2 small bunches of ramps, leaves separated from stems/bulbs
1 c grated Parmesan cheese (or other hard cheese)
1/3 c Marcona almonds (or other nut)
1/2 c walnut oil (or sunflower or olive oil)
salt and pepper

pizza dough
2 to 2 1/2 c all purpose flour
1 c warm water, divided
1 packet of active, dry yeast
2 T evoo
1 t sugar
3/4 t salt
cornmeal, for dusting the bottom

pizza sauce
1 T evoo
3 T minced garlic
28-oz can of organic diced tomatoes
1 t fresh cracked pepper
1/2 t salt
1/2-1 t Italian seasoning or other dried spice (parsley, oregano, basil)

pizza toppings
1 baby zucchini, quartered
1 baby eggplant, quartered
1 red bell pepper, quartered
salt and pepper
1 c fontina cheese, shredded

instructions
make pesto.
heat olive oil in large saute pan over med-hi heat. chop ramp bulbs and stems and saute in pan for about 5 minutes to soften. add sauteed ramps, raw ramp leaves, cheese, almonds and a pinch of salt and pepper to food processor and blend. through the top with processor running, slowly drizzle in 1/2 c of oil. will make 1 1/4 cups of pesto. adjust seasoning and sit aside. [can refrigerate or freeze.]

make pizza dough.
Combine water & yeast; let sit for about 5 minutes. By hand or w/ stand mixer (dough hook attachment), combine flour, sugar, salt. Add yeast mixture and oil. Mix until sticky ball forms. Transfer to floured counter and knead until smooth (will probably add more flour as you go because the counter gets sticky and the dough is sticky; add by tablespoons). Total kneading time is 1-2 minutes (you can also do this in the mixer). Put in large bowl that is oiled or sprayed and turn down over to cover with oil/spray. Cover w/ plastic and let rise in warm place (I preheat oven to lowest possible temp, like 100, and then open door to let heat out before putting in; best is about 80 degrees) for an hour, or until about doubled in size. Take dough out, back on floured surface and deflate dough. Roll out to desired shape and dust one side with cornmeal. [alternatively, you can refrigerate dough overnight to let flavor develop. then take out 1 hour before using to let come to room temp, punch down dough, and roll out onto floured surface.]

pizza sauce.
heat olive oil in saucepan over medium heat. add garlic and saute for 1-2 minutes. add tomatoes and their juices, salt, pepper, and spice. bring to boil. reduce to low and simmer for 25 minutes. if you like your pizza sauce clumpy, leave it as is. if you like it smooth (I do, for pizza), blend it in a food processor or break out that handy dandy immersion blender. [refrigerate if making in advance, and if you make a lot, you can can it or freeze it.]

make pizza!
preheat grill (outdoor or indoor). grill eggplant, zucchini, and red pepper chunks until a good char forms. cut eggplant and zucchini into small pieces. place red pepper in ziploc bag for 10 minutes; peel and cut. mix all together in a bowl. plop pizza down onto grill (cornmeal side up) and grill for about 3 minutes; flip and grill 4 minutes. remove from grill.

spread pizza sauce over top of pizza. spread random dollops of ramp pesto around (use ~1/3 c). add mixed veggies, sprinkle with salt and pepper and add cheese. grill for another 4-5 minutes or until cheese melts (if grilling inside, it might help to place under broiler for a couple of minutes unless you like a dark pizza crust). slice into 8 pieces and enjoy!

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