Primavera pizza with ramp pesto

By Lynn Crawford
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Primavera pizza with ramp pesto

This gluten free friendly primavera pizza with buffalo mozzarella, morel mushrooms, fiddleheads served with a basil ramp pesto has "spring" written all over it. The dough is made with millet flour, chickpea flour, arrowroot starch and xanthan gum for a base that is springy yet firm.




  • 1 cup millet flour, plus more for dusting
  • 1 cup garbanzo flour
  • 1/2 cup potato starch
  • 1/2 cup arrowroot starch
  • 5 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 1 cup plus 2 tablespoons warm water
  • 4 teaspoons active dry yeast
  • 4 teaspoons honey
  • 2 tablespoons cider vinegar
  • 1/4 cup olive oil, plus more to grease bowl

Morel and fiddlehead topping

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 small shallots, thinly sliced
  • ½ pound morel mushrooms, washed well, dried and cut in half
  • ½ pound fiddleheads
  • 1 teaspoon chopped thyme
  • Salt and pepper
  • 1 (8 ounce) piece buffalo mozzarella, water drained

Basil ramp pesto

  • ½ cup walnuts, toasted
  • 3 cups fresh basil leaves, packed
  • 4-6 ramps, cleaned well (or 4 cloves garlic)
  • ¾-1 cup extra virgin olive oil
  • 1 cup grated Pecorino Romano or Parmesan cheese
  • Salt and pepper



  1. In the bowl of a stand mixer fitted with the paddle attachment, combine all of the dry ingredients and mix well to combine. In a large measuring cup, whisk together water, yeast, honey, cider vinegar and olive oil.  Let stand until yeast starts to bloom, about 10 minutes. With the mixer running on low, pour wet ingredients into flour mixture. Increase speed to medium and mix dough for two to three minutes. Transfer to greased bowl, turn dough to grease all over.  Cover top of the bowl with plastic wrap. Allow it to rise for two hours or until doubled in size at warm room temperature.
  2. Once the dough has risen, place the pizza stone onto the bottom of a cold oven and turn the oven to 500*F.
  3. Punch down dough and divide into six pieces. On a lightly millet floured surface, roll out dough into 12-inch circle. Sprinkle the flour onto a pizza peel and place the dough onto the peel. Shake the pizza on the peel to be sure that it will slide onto the pizza stone.
  4. Brush the rim of the pizza with olive oil. Spread the ramp pesto evenly onto the pizza. Sprinkle morels and fiddleheads on top of pesto. Rip the mozzarella into pieces with your hands and distribute them on top.  Slide the pizza onto the hot stone and bake for 12-15 minutes until the crust is golden and crisp and cheese is bubbly.  Let rest for a minute before slicing.

Morel and fiddlehead topping

  1. In a large skillet, over medium high heat, add the olive oil and butter and cook until butter starts to bubble. Add the shallots and morels and continue to cook until morels have softened, about two minutes. Add fiddleheads and thyme and cook two minutes, season with salt and black pepper. Remove from heat.

Basil ramp pesto

  1. Place the walnuts in the bowl of a food processor fitted with a steel blade. Process for 30 seconds until finely chopped. Add the basil leaves and ramps. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the cheese and puree for a just a second to mix. Season with salt and pepper. Store the pesto in the refrigerator or freezer with a thin film of olive oil on top.


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