Wood-fired pizza on a wooden paddle with a glass of red wine, stacked plates, and a wooden salad bowl on a rustic wooden table.

Ramp Pesto Pizza

Name: Ramp Pesto Pizza | Thermador
Ingredients: Serving Size: 2 12-inch pies; 266g Flour; 6.7 g Kosher Salt; 0.7 g Instant Yeast; 3.7 g Sugar; 5 g Oil; 165 g Water; 1 bunch ramps; 1/2 cup toasted walnuts; 1/2 cup Parmesan cheese; 1/3 - 1/2 cup Olive oil; Salt; Pepper

Ramp pesto pizza: bright walnut‑Parmesan pesto and caramelized ramps on a cold‑fermented dough that yields a light, textured crust. With Thermador, use Proof Mode for controlled rising and Steam‑Convection with a pizza stone to achieve consistent browning and crispness. It’s a seasonal twist that brings restaurant-quality pizza to your home kitchen.

Ingredients

4 servings:

Pizza Dough:

Serving Size: 2 12-inch pies

266g Flour

6.7 g Kosher Salt

0.7 g Instant Yeast

3.7 g Sugar

5 g Oil

165 g Water

Walnut Pesto:

1 bunch ramps

1/2 cup toasted walnuts

1/2 cup Parmesan cheese

1/3 - 1/2 cup Olive oil

Salt

Pepper

Instructions

Pizza Dough

Step 1: Combine ingredients in a mixing bowl with a dough hook, adding water last.

Step 2: Set steam oven to “proof” on high. Then, proof dough in steam oven until doubled in size (about 1 hour).

Step 3: Separate into 2 dough balls and cold ferment for at least 24 hours.

Step 4: Remove dough from the fridge when ready to use and hand form 2 pizzas to 12-inches and to desired thickness.

Walnut Pesto

Step 1: Separate ramp leaves from bulbs, rough chop bulbs and set aside

Step 2: Bring pot of water to boil and blanch leafy greens for 1-2 mins until soft and dark green, put immediately into ice bath.

Step 3: Sautee bulbs on med in olive oil with salt and pepper until lightly caramelized, set aside for pizza topping.

Step 4: Toast walnuts in hot pan until fragrant. Add ramp greens, walnuts and grated parmesan cheese to food processor.
Step 5: Slowly drizzle in in olive oil until a sauce forms. Taste and adjust seasoning and texture (more oil for a smoother and silkier pesto, a little bit of water for a looser pesto).

Pizza Assembly

Step 1: Place pizza stone in Steam Oven and preheat 450ºF using *Steam Convection Mode. (If using traditional main oven, use the convection bake setting).

Step 2: Add Toppings, first spread the pesto sauce on the pizza, then add mozzarella and caramelized ramps.

Step 3: Once oven has completed preheat, cook at 450ºF for 12 minutes.