What’s Cooking in Gail’s Kitchen? Elevated Edibles: Flatbread Gone Wild! Have you ever peeked through the window on the oven door while food is baking? Of course you have. Everyone does. The surprise you’ll find when baking wild ramps is the leaves puff up as though filling with air like a balloon animal at a child’s birthday party. It’s fun to see and totally unexpected. They almost seem to take on a life of their own. If you’re worried about the leaves popping, take a cake tester and pierce them beforehand, just to be sure. Personally, I like to roast wild ramps long enough to char the edges for a subtle hint of smokiness.
FLATBREAD GONE WILD
1 prepared flatbread
1-2 tablespoons olive oil
1 tablespoon cornmeal
1/4 cup marinara sauce
1/2 cup mozzarella cheese, shredded
1/4 pound wild ramps, washed and patted dry
1/2 teaspoon sea salt
1/2 teaspoon crushed oregano
Preheat oven to 400°. Brush the bottom of the flatbread with olive oil. Sprinkle with cornmeal. Bake for 5 minutes on a pizza stone. Remove from oven, brush the top of the crust with olive oil. Spread on the marinara sauce, stopping before the edges. Layer mozzarella cheese over sauce. Arrange wild ramps lengthwise over cheese. Sprinkle with sea salt and crushed oregano. Bake 20 minutes until the cheese bubbles and the edges are crisp.