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PROSCIUTTO, PEA & RAMP PESTO BRUNCH PIZZA Photography by David Benthal

Besides being perfectly delicious, pizza celebrates the act of bringing people together to cook and gather at the table. Pizza is meant to be shared, and that’s a beautiful thing! I save time by bringing home fresh storemade pizza dough from Lombardi’s Love Lane Market — it’s one of the most popular things we sell. You can, of course, use your favorite recipe as well; a tried and true one is from the Roberta’s of Brooklyn cookbook. The recipe below is for a full pizza dough, so if you choose to divide the dough in half and make both recipes, you’ll need to adjust the amounts accordingly. 

PROSCIUTTO, PEA & RAMP PESTO BRUNCH PIZZA

Ramps can be hard to find and have a short season; making this pesto lets them linger in the kitchen much longer. Or swap in Sang Lee Farm’s Garlic Scape Pesto. It has such an addictive peppery-garlicky taste that I add it as a secret ingredient to many of my spring dishes. 

PROSCIUTTO, PEA & RAMP PESTO BRUNCH PIZZA

Prep Time 20 minutes
Total Time 45 minutes
Serves 6 people

Ingredients

Pizza

  • 1 storemade pizza dough (aprox. 1-1.5 lbs.) room temp
  • 1/4 cup ramp pesto (see below) or Sang Lee Farm's Garlic Scape Pesto
  • 1 lb fresh mozzarella
  • 4-5 Browder's Birds eggs
  • 1/4 cup spring peas
  • 4 slices of imported Proscuitto di Parma
  • extra virgin olive oil to drizzle
  • sea salt & pepper to taste

Ramp Pesto

  • 3 garlic cloves roughly chopped
  • 1/4 cup pine nuts toasted
  • 2 cups ramp leaves (approx. 2 doz.) washed and dried
  • 1/4 cup Pecorino Romano cheese grated
  • 1/2 tsp salt
  • pinch of black pepper
  • 1/2 cup extra virgin olive oil

Directions

  • Blanch the ramp leaves in large pot of boiling salted water. Submerge them for 1 minute and then remove and cool in a bowl with ice water. Squeeze dry with a paper towel. Chop the leaves and set aside. If you don’t have 2 cups of ramps, a mix of fresh basil leaves and ramps is equally delicious.
  • Using a mortar to make fresh pesto is both an ancient and enjoyable practice, but, of course, if you’d rather use the food processor, there’s no judging here! Start with pulsing the garlic and toasted pine nuts. Add the cheese and ramps. Begin adding the olive oil in a steady stream. Add salt and pepper. The pesto consistency should be a smooth paste. Taste it and add additional salt or pepper if necessary. 
  • Cut the dough in half to make two long flatbread pizzas. Place parchment paper on the sheet pan and drizzle with olive oil. Using your hands, gently stretch the pizza dough into a long flatbread size, about 4 inches by 10-12 inches. Place the dough on the parchment, side by side. Par bake the dough at 450 degrees for 6-7 minutes, until very lightly golden.
  • While the pizza dough is baking, quickly slice about four 1-inch-thick slices of fresh mozzarella and cube them. 
  • Remove dough from oven. Spread a thin layer of pesto on the pizza. Place the mozzarella cubes on the pizza leaving spaces on each pie for the eggs. Make a small “well” for each egg with the mozzarella. Gently crack an egg into each well. Sprinkle with sea salt and black pepper. Scatter the peas on top of the pizza, avoiding the egg yolk. Brush the crust of the pie with olive oil for golden color and crispness. Bake for an additional 8-10 minutes until the pizza is a rich golden color. Egg whites should be set and the yolks runny. 
  • Remove from oven. Drape the prosciutto slices on the pizza. Sprinkle with sea salt and pepper. Serve immediately. 

FRESH RICOTTA, OYSTERPONDS FARM BLACKBERRY JAM, HONEY & THYME BRUNCH PIZZA

FRESH RICOTTA, OYSTERPONDS FARM BLACKBERRY JAM, HONEY & THYME BRUNCH PIZZA Photography by David Benthal

As good as it sounds. This pizza is the perfect sweet and savory addition to brunch at home. If you haven’t tried this locally made jam, now is the time. 

FRESH RICOTTA, OYSTERPONDS FARM BLACKBERRY JAM, HONEY & THYME BRUNCH PIZZA

Prep Time 10 minutes
Total Time 25 minutes
Serves 6 people

Ingredients

  • 1 storemade pizza dough (approx. 1-1.5 lbs.) room temp
  • 1/2 cup fresh ricotta, plus three Tbsp. to dollop on top
  • salt & pepper to taste
  • 1/4 cup Oysterponds Farm Blackberry Jam
  • 6 fresh blackberries
  • 1 Tbsp honey
  • extra virgin olive oil
  • 2 springs of fresh thyme

Directions

  • Cut the dough in half to make two long flatbread pizzas. Place parchment paper on the sheet pan and drizzle with olive oil. Using your hands, gently stretch the pizza dough into a long flatbread size — about 4 inches by 10-12 inches. Place the dough on the parchment, side by side. Par bake for 6-7 minutes, until very lightly golden. 
  • While dough is baking, season the fresh ricotta with salt and pepper to taste. Rinse the blackberries. 
  • Remove pizza dough from oven. Carefully spread a thin layer of seasoned ricotta on the dough. Top with a thin layer of the Oysterponds jam. Sprinkle the fresh blackberries on top. Brush the crust with olive oil for an extra golden finish. Bake for another 10 minutes or until the pizza crust is a rich golden color. Remove from the oven. 
  • Drizzle the honey on top. Strip the thyme leaves off the sprig and sprinkle over pizza. Serve immediately.
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