Ramp (Wild Leek) and Kale Grilled Pizza

IMG_1530 Up here, in zone 4, spring is just starting. The hills are coming alive with muted-fall colors. A soft tinge of reds, whites, golds, and oranges are popping out and traveling up in elevation daily. It is just beautiful! One of the first plants to come out of the ground in this area, besides crocuses and daffodils, are ramps (aka wild leeks). I ventured down to the garden to start cleaning up and to toss a few lettuce seeds into the soil and noticed these gorgeous lime green leaves springing from crunchy fall debris. I yanked on a set of leaves only to be intoxicated with this amazing garlic and onion scent. I picked a bunch, took them home, made sure they were what I thought, and returned to pick some more. IMG_1515 Ty expressed a little fear in eating them, thinking that clearly they must be poisonous. I pointed out that he eats wild berries ALL the time and technically all vegetables were once wild! I think his previous feelings about wild plants went out the window when he saw this pizza! Woo wee, it was delish! A whole grain crust, topped with local baby kale, freshly foraged ramps, and smoked pepperoni = so so good!

Ramp and Kale Pizza

1 large pizza dough

1 can crushed tomato

fresh or dried basil and oregano

crushed red pepper

1 ball or log of fresh mozzarella, sliced thin

15 or so slices of smoked pepperoni

10 or so ramps, diced (use ALL of the ramp)

2 cups baby kale, any tough stems removed


1. Preheat your grill to high heat. Roll out your pizza dough. Any shape will do as long as it fits your grill.

2. Over medium heat on the stove, toss your ramps and kale together and saute with a little olive oil until just starting to wilt. Remove from heat.


3. Lower heat on your grill to medium/medium-low and coat one side of the dough with olive oil. Here comes the fun part. Grab your dough, and flip it onto the grill grates- oiled side down (if it folds up, oh well.. grilled pizzas are pretty no matter what!). Close the lid and let it cook for about 5 minutes. Check after about 3 minutes for bubbles, pop if needed. When you get nice grill marks on the underside, slide the dough onto a cutting board or pizza paddle. 4. Oil the not-yet grilled side of the dough and flip over. Assemble your pizza on the grilled side. Spread a generous amount of tomatoes, sprinkle with basil, oregano, and a little crushed red pepper. Arrange the sliced mozzarella and pepperoni atop the sauce. Spread out the kale and ramps evenly on top. 5. Return the pizza to the grill. Grill for another 5-7 minutes or until the bottom is cooked nicely. Slide the pizza off, cut, and enjoy! IMG_1525 IMG_1526 …. I’m thinking of pickling some ramps next……

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