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Preheat oven to 425 degrees. Wash and trim the ramps.
For the pesto, roughly chop ramps and walnuts and put them in your food processor or blender. Pulse and add the cheese, if using and a good dash of salt and pepper. While the motor is running, slowly pour in the olive oil and process contents until they combine to desired consistency. Taste for seasoning and add a healthy squirt of lemon.
Coat a baking sheet with 1 tablespoon olive oil. Stretch the dough on it to form a 16x6" oval. Spread asparagus on a separate baking sheet and drizzle with olive oil. Place both sheets in the oven. Remove pizza crust when it’s golden brown and puffed, 8–10 minutes. Remove asparagus when tender, 10-12 minutes. Spread a thin layer of ramp pesto over pizza, leaving a crust; top with mozzarella and asparagus and place back in oven until cheese is slightly melted. Remove, top with baby mustard greens, cut into slices and serve.