I was on the phone with Jimmy, and as soon as I said "I have ramps," he said, "We must make ramp pizza immediately! What are you doing tonight?"
So, we made ramp pizza, and it was amazing. And simple.
As I walked uptown carrying my bag o' greens, I pondered the best way to make the rampiest pizza we could. Answer: coat the dough with a purée. So, we threw half a bunch (about 12-15 of them) in a food processor--stems and leaves--about 3 tablespoons of olive oil, and a generous pinch of Maldon salt. We spread the result all over the dough, then added a layer of some slightly-aged pecorino and slices of a medium-hot pepper. Into the oven and voilà! One of the best pizza's we've made!