Wild Things

My loving, darling husband has a stupid-crazy-job these days. He works harder than anyone I know (certainly harder than me), and he’s in school two nights a week to get yet another degree so he can work even harder (but hopefully bring in more cash for that B&B he’s gonna buy for me in Napa one day…). I miss him a whole bunch, and those nights we get to watch TV together are extra special lately since there’s not an abundance of them.

This week, we ate veggie pizza together and watched a movie. It was nice.

We watched Where the Wild Things Are, a movie I’ve been wanting to sit through for a while now. It’s relatively short, in movie terms, and perfect for a weeknight. It made me a little weepy, but those movies are the best – the ones that touch you, make you think, and make you relish the good moments. It makes you remember how hard growing up can be, and how in our adult lives we take so many things for granted. I think that little guy took things for granted too, and eventually realized he had to “go home”. His friend, who I assume was an alternative version of him, experiences a similar realization, and the unity at the end of the film was really something. Like I said, weep-worthy.

It didn’t hurt that I got to hear the voice of Sopranos star (the best series ever) James Gandolfini throughout, and it made me chuckle to myself every time I pictured him in strip clubs, NJ gangster-style but then saw him on screen as a frumpy, troubled creature trying to find his way in the world while throwing sticks and pouting cliffside.

For dinner, I made pizza. Veggie pizza. Grilled veggie pizza. Grilled veggie pizza with ramp pesto. That’s more like it, right? You see, I’ve been waiting patiently for ramps since I first used them last year. Wild things in their own right, they are so pungent, so fragrant that, even a year later, I still remember the taste of ramps in the way that I remember the taste of my gramma’s lemon pound cake – it’s always there, though the frequency of consuming it isn’t, and that’s a sad fact.

I whipped up a batch of pesto with my first supply of ramps (ask Jennifer about my excitement when I saw them in the store; I think I embarrassed her), and used some of it to toss with some potatoes earlier in the week. I used a little more on this here pizza, and thank goodness, there’s still plenty left and with that, I made this egg omelet sandwich and still have more. You’d think it was regenerating or something, but it’s not; I’m just really making it last. Plus, ramps aren’t something you need to eat in large amounts, unless you’re hoping the resulting bad breath might keep your landlord or your in-laws, or perhaps even your spouse, away. I don’t have a landlord, I love my in-laws, and as for my spouse, I like to keep him as close by as possible.

Of course, that’s another story when he tries to steal my pizza. Which he did. Try, that is; I tend to have ninja-like reflexes when it comes to my food. Steal it from me, and you’re liable to wind up with a black eye, or maybe a missing finger if my fancy Japanese knife is nearby. Just don’t try it, for your sake and mine. I try to stay out of jail these days.

Although, with pizza that tastes as good as this one, a black eye or missing digit might be worth it. Just maybe.

Got any fancy pizza plans coming up? Share your favorites with us – don’t be shy🙂.

Grilled Veggie Pizza with Ramp Pesto
Loosely adapted from Cooking Light; serves 4

yes, there are multiple steps in this pizza-making process. but let me tell you a few things: it’s all easy, and three of the four “components” can be made in advance, and in large quantities. the pesto? you just read all the things I’ve done with it already. you can also freeze it in little ice cube trays for later. the pizza sauce? you can buy it, or make a batch that’ll last through 3-4 pizzas. the dough? double the recipe and freeze one for next time – I should have, because I have another pizza recipe up my sleeve for ‘vegetarian month’. once these are made, the pizza comes together in 30 minutes – perfect weeknight fare!

printable version

2 small bunches of ramps, leaves separated from stems/bulbs
1 c grated Parmesan cheese (or other hard cheese)
1/3 c Marcona almonds (or other nut)
1/2 c walnut oil (or sunflower or olive oil)
salt and pepper

pizza dough
2 to 2 1/2 c all purpose flour
1 c warm water, divided
1 packet of active, dry yeast
2 T evoo
1 t sugar
3/4 t salt
cornmeal, for dusting the bottom

pizza sauce
1 T evoo
3 T minced garlic
28-oz can of organic diced tomatoes
1 t fresh cracked pepper
1/2 t salt
1/2-1 t Italian seasoning or other dried spice (parsley, oregano, basil)

pizza toppings
1 baby zucchini, quartered
1 baby eggplant, quartered
1 red bell pepper, quartered
salt and pepper
1 c fontina cheese, shredded

make pesto.
heat olive oil in large saute pan over med-hi heat. chop ramp bulbs and stems and saute in pan for about 5 minutes to soften. add sauteed ramps, raw ramp leaves, cheese, almonds and a pinch of salt and pepper to food processor and blend. through the top with processor running, slowly drizzle in 1/2 c of oil. will make 1 1/4 cups of pesto. adjust seasoning and sit aside. [can refrigerate or freeze.]

make pizza dough.
Combine water & yeast; let sit for about 5 minutes. By hand or w/ stand mixer (dough hook attachment), combine flour, sugar, salt. Add yeast mixture and oil. Mix until sticky ball forms. Transfer to floured counter and knead until smooth (will probably add more flour as you go because the counter gets sticky and the dough is sticky; add by tablespoons). Total kneading time is 1-2 minutes (you can also do this in the mixer). Put in large bowl that is oiled or sprayed and turn down over to cover with oil/spray. Cover w/ plastic and let rise in warm place (I preheat oven to lowest possible temp, like 100, and then open door to let heat out before putting in; best is about 80 degrees) for an hour, or until about doubled in size. Take dough out, back on floured surface and deflate dough. Roll out to desired shape and dust one side with cornmeal. [alternatively, you can refrigerate dough overnight to let flavor develop. then take out 1 hour before using to let come to room temp, punch down dough, and roll out onto floured surface.]

pizza sauce.
heat olive oil in saucepan over medium heat. add garlic and saute for 1-2 minutes. add tomatoes and their juices, salt, pepper, and spice. bring to boil. reduce to low and simmer for 25 minutes. if you like your pizza sauce clumpy, leave it as is. if you like it smooth (I do, for pizza), blend it in a food processor or break out that handy dandy immersion blender. [refrigerate if making in advance, and if you make a lot, you can can it or freeze it.]

make pizza!
preheat grill (outdoor or indoor). grill eggplant, zucchini, and red pepper chunks until a good char forms. cut eggplant and zucchini into small pieces. place red pepper in ziploc bag for 10 minutes; peel and cut. mix all together in a bowl. plop pizza down onto grill (cornmeal side up) and grill for about 3 minutes; flip and grill 4 minutes. remove from grill.

spread pizza sauce over top of pizza. spread random dollops of ramp pesto around (use ~1/3 c). add mixed veggies, sprinkle with salt and pepper and add cheese. grill for another 4-5 minutes or until cheese melts (if grilling inside, it might help to place under broiler for a couple of minutes unless you like a dark pizza crust). slice into 8 pieces and enjoy!

11 thoughts on “Wild Things

  1. Our life mirrors yours exactly! My husband is on a similar track….CPA, soon-to-be MBA (Sepember! woo hoo!), and CFA Level II candidate. No idea where all that ambition comes from. And I aspire to one day have a B&B too (hopefully husband brings in loads of money one day with all those letters after his name). I’m starting to worry that he might eternally be a student though….law school has been mentioned. AND, we rented Where the Wild Things Are this past weekend (but did not make it through the film…we both fell asleep!). We’ll have to re-rent soon.

    As usual, great writing.

    Kenna – too funny! and kinda creepy huh? Hubs is supposed to graduate in December, but i think he might be putting it off another quarter – AGAIN! you keep me posted about that B&B – I of course think it’s a GREAT idea! oh, and definitely re-rent the movie – it is so good, and so cute🙂. – HW

  2. Jennifer says:

    This looks healthier than my Peapod party pizzas! I’ll have to give it a try…and no, you didn’t embarrass me when you were jumping up and down over ramps. I just didn’t know why you were so excited for what looked like onions. Glad you liked WTWTA…one of my favorites!

    I dunno if its healthier or not Simps – but there’s something to be said for homemade pizza😉

  3. Leslie Cave says:

    Yummy, Yummy, Yummy! We are definitely going to have to try this one. We love to make our own pizza on the grill. Have no idea what ramps are, but willing to try them after seeing your excitment over them🙂

    Les – hi!! I’m sure you can find ramps down there – ya’ll will love them if you love garlic! xoxo – hw

  4. Leslie Cave says:

    Absolutely love garlic! Do we just replace ramps for garlic in recipes? Can’t wait to try it. By the way, Matt wants to know what’s up with the “food porn”?!?! Love ya!

    You certainly could just replace ramps for garlic. I tend to replace them for scallions (green onions) and not use garlic, if it’s called for in a recipe. If you make pesto, you can use it for anything – pizza, pasta, eggs, whatevs. Tell Matt he’s silly! (and to answer his question, that’s what they call food photography in the food world, which is a little strange….)

  5. really looks good babe but what are ramps and can we get them in the south??? love, mom

    thanks mama! ramps, to me, are like a mix between green onions and garlic. since they’re hugely popular in WVa, I’m almost certain you can find them in NC. probably at whole foods or a farmers’ market – like the big one near NCSU campus in Raleigh??

  6. Leslie Cave says:

    Really good friends of ours are from WVa and they actually have a ramps festival every year!! She said it’s huge🙂

    I’ve heard about that – sounds interesting! Have you looked for any in NC yet? I don’t know how hard they are to find elsewhere…

  7. Leslie Cave says:

    Not yet…I was hoping to have made it to the farmer’s market before Kyle’s ball game this past Saturday but it didn’t happen. Matt said he has never seen them in the stores, but he’s also never heard of them until now either.i’ll let you know.

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