sixty-eight

Flatbread With Ramps & Pecorino

Words, Images & Recipe by Sam Hillman

Don't fret if you don't have ramps, to be honest I didn't even know they were a thing until recently. They're essentially a bit of a green-oniony-garlicky hybrid and very hashtag Brooklyn. If you live in the Southern Hemisphere leeks will do the job.

Recipe

Ingredients

1 cup of Greek Yogurt

1 1/4 cups of self raising flour

pinch of salt

1 cup of finely grated pecorino (or parmesan). More if you’re in for a good time.

3-4 free range eggs

1 bunch of ramps (leeks will also work a treat)

a spoonful of butter

salt and pepper

a dash of olive oil

Method

Preheat your oven to 375 F (approximately 175-180 celsius with a fan forced oven)

In a large bowl, combine the yogurt and the self raising flour.

Turn out onto a lightly floured surface and knead for about about ten minutes. This won’t be fun if you don’t dust your hands and everything the dough might touch in flour. All going to plan, this sticky chaos will soon become soft and obedient.

Roll it out into something resembling a pizza base with a rolling pin. You’re not going to want it more than about 1cm thick. Any more than that and you’re essentially going to end up with bread. Not that this is ever a bad thing.

Meanwhile, sauté the ramps – or leeks – in a little* butter, until soft. Not too soft if using ramps, fairly soft if using leeks. Season with salt and pepper.

Brush a little olive oil over the base. Whisk one of the eggs and spread all over the base with a little melted butter. Sprinkle half the cheese atop. Arrange the ramps/leeks all over that. A little more cheese. Crack two or three eggs around the pizza. The rest of the cheese. Sprinkle with salt and pepper. You can even hurl some parsley on there if you so desire. Or prosciutto. Or extra soft cheese, like mozzarella. The world (pizza) is your oyster (pizza).

Bake for 15 minutes, or until the sides are brown and the eggs are just set. Chop.