FOR THE PESTO:
4 oz. ramp greens, about 8 cups
2 oz. Parmigiano Reggiano, cut into 4 chunks
1/4 cup pine nuts
1/3 cup olive oil
2 tablespoons white balsamic vinegar
pinch salt

FOR ONE PIZZA:
1 round pizza dough
olive oil
2 oz cheese
sea salt
ramp green pesto
white balsamic vinegar

Make the pesto: Combine ramp greens, cheese, nuts, oil, vinegar and pinch salt in food processor. Pulse until smooth or until it’s the consistency you like. Taste. Adjust seasoning as needed with more salt, vinegar, oil, etc. Transfer to storage bowl. Store in fridge.

For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; spread cheese evenly overtop. Sprinkle with nice salt. Drizzle with olive oil.

Bake pizza until top is blistered, about 5 minutes. Meanwhile, spoon a heaping tablespoon of pesto into a bowl. Thin it with another tablespoon of olive oil and 2 teaspoons vinegar. Taste it and adjust sauce as needed with more vinegar or oil or salt. Transfer pizza to a cutting board. Spoon and spread sauce overtop. Cut and serve immediately.