The Sunday Dish

The The Sunday Dish holds a special place in my heart. Every Sunday, as a child, I would gather around the kitchen table with my family, the air filled with the delicious aromas of freshly baked goods. It was a time for bonding, laughter, and of course, indulging in our favorite recipes. The excitement of waiting for the oven timer to ring was always palpable, and I remember peering through the oven door, watching as our culinary creation came to life. Today, the The Sunday Dish brings back those cherished memories, and I love recreating it for my own family. It’s more than just a meal; it’s a celebration of togetherness and tradition.

Essential Ingredients for The Sunday Dish

The ingredients for The Sunday Dish embody a philosophy of freshness and simplicity. Using seasonal produce and quality staples allows the natural flavors to shine through. Each component plays a vital role in creating a harmonious dish.

• Ramps: A handful of ramps, about a quarter-pound, adds a unique onion-like flavor that elevates the dish.
• Unsalted Butter: One tablespoon of unsalted butter lends richness to the sautéed ramps.
• Extra Virgin Olive Oil: Drizzling with extra virgin olive oil enhances the flavors and adds a lovely finish.
• Kosher Salt: Essential for seasoning, a pinch of kosher salt helps all the flavors pop.
• Freshly Ground Black Pepper: A sprinkle of freshly ground black pepper finishes the dish with a warm kick.
• Nonstick Spray: Lightly coating your pizza pan with nonstick spray ensures easy removal after baking.
• Pizza Dough: One ball of pizza dough serves as the hearty base for this delicious creation.
• Part-Skin Mozzarella Cheese: A few handfuls of grated part-skin mozzarella cheese provide a gooey, melty texture.
• Canned Tomato Sauce: About half a can of tomato sauce acts as a flavorful spread on the pizza base.
• Ricotta Cheese: Six tablespoons of ricotta cheese add creaminess and richness.
• Freshly Grated Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese brings umami and depth to the dish.

Instructions for The Sunday Dish

Making The Sunday Dish is a rewarding experience that anyone can tackle. Follow these simple steps, and you’ll have a delicious meal ready in no time!

1. Preheat your oven to 500°F and set an oven rack on the lowest possible position. This high heat is crucial for achieving a crispy crust.
2. Prepare the ramps by cutting each ramp where the bulb/stem (the white and pink part) meets the leaves. Thinly slice the bulbs and stems, and chop the leaves into bite-sized pieces.
3. In a medium skillet set over medium heat, warm one tablespoon of unsalted butter along with one tablespoon of extra virgin olive oil. Allow the butter to melt completely.
4. Once the skillet is hot, add the sliced bulbs and stems of the ramps with a small pinch of kosher salt. Cook them until they become soft but not browned, about three to four minutes. This will release their natural sweetness.
5. Stir in the chopped ramp leaves and cook for one additional minute, just until they wilt. Season to taste with a bit more kosher salt and freshly ground black pepper, then set this mixture aside.
6. Lightly coat a pizza pan with nonstick spray to prevent sticking. Using your hands, stretch the pizza dough into a large round shape that fits the pan.
7. Drizzle the surface of the stretched dough with a little extra virgin olive oil, using your hands to spread it evenly.
8. Sprinkle a little kosher salt over the dough, enhancing the flavor of your base.
9. Cover the surface of the dough with several handfuls of grated part-skin mozzarella cheese, making sure to distribute it evenly.
10. Spoon tomato sauce over the cheese sparingly, as you don’t want to drown the pizza. Use about half a can for a balanced flavor.
11. Dot the surface of your pizza with tablespoons of ricotta cheese, ensuring pockets of creaminess throughout.
12. Sprinkle the assembled pizza with kosher salt and then evenly distribute the sautéed ramp mixture on top.
13. Finish by dusting with freshly grated Parmesan cheese and adding a light drizzle of olive oil for richness.
14. Place the pizza in the oven on the bottom rack and bake until the crust is golden brown, usually around ten minutes. Keep an eye on it, as ovens vary.
15. Once baked, let the pizza rest for a few minutes before slicing. This resting time helps the cheese set slightly, making it easier to serve.

Helpful Notes about The Sunday Dish

Here are some handy tips to ensure your The Sunday Dish turns out perfectly every time.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days.
• Freezing: Pizza can be frozen for up to two months. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer.
• Pairing: Serve with a light salad or roasted vegetables for a complete meal.
• Variations: Feel free to change up the cheeses or add your favorite vegetables for a personalized touch.
• Reheating: Reheat leftovers in the oven for a crispy crust, avoiding the microwave if possible.

How to Serve The Sunday Dish

Serving The Sunday Dish is as much about presentation as it is about taste. Here are some ideas to enhance your dining experience:

• Slice into wedges: For a traditional pizza feel, slice your pizza into wedges and serve it hot.
• Pair with a fresh salad: A crisp salad with a tangy vinaigrette complements the richness of the pizza perfectly.
• Serve with dips: Consider offering garlic aioli or a spicy marinara sauce for dipping.
• Occasions: This dish is perfect for casual family dinners, game nights, or a cozy date night at home.
• Seasonal sides: In the spring, pair it with asparagus or a light herb salad for a refreshing contrast.

FAQ

Conclusion

The Sunday Dish is truly a celebration of flavor and family. Its combination of fresh ingredients and simplicity makes it a standout recipe in any home. I encourage you to gather your loved ones and try making this delightful dish together. You’ll not only end up with a delicious meal, but also create lasting memories in the kitchen.

The Sunday Dish

The ultimate comfort food, The Sunday Dish combines fresh ramps, creamy cheeses, and a delicious tomato sauce for a satisfying meal. Perfect for family gatherings or cozy nights in, this easy weeknight dinner will have everyone asking for seconds!

Print Recipe Pin Recipe

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ¼ pound Ramps A handful of ramps, rinsed thoroughly and root ends trimmed
• 1 tablespoon Unsalted Butter
• Extra Virgin Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• Nonstick Spray
• 1 ball Pizza Dough I get mine from a local pizzeria
• a few handfuls Part-Skin Mozzarella Cheese
• ½ can Canned Tomato Sauce I used about ½ a can per pizza
• 6 tablespoons Ricotta Cheese
• Freshly Grated Parmesan Cheese

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Mixing Bowl
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. 1. Preheat your oven to 500°F and set an oven rack on the lowest possible position. This high heat is crucial for achieving a crispy crust.
2. 2. Prepare the ramps by cutting each ramp where the bulb/stem (the white and pink part) meets the leaves. Thinly slice the bulbs and stems, and chop the leaves into bite-sized pieces.
3. 3. In a medium skillet set over medium heat, warm one tablespoon of unsalted butter along with one tablespoon of extra virgin olive oil. Allow the butter to melt completely.
4. 4. Once the skillet is hot, add the sliced bulbs and stems of the ramps with a small pinch of kosher salt. Cook them until they become soft but not browned, about three to four minutes. This will release their natural sweetness.
5. 5. Stir in the chopped ramp leaves and cook for one additional minute, just until they wilt. Season to taste with a bit more kosher salt and freshly ground black pepper, then set this mixture aside.
6. 6. Lightly coat a pizza pan with nonstick spray to prevent sticking. Using your hands, stretch the pizza dough into a large round shape that fits the pan.
7. 7. Drizzle the surface of the stretched dough with a little extra virgin olive oil, using your hands to spread it evenly.
8. 8. Sprinkle a little kosher salt over the dough, enhancing the flavor of your base.
9. 9. Cover the surface of the dough with several handfuls of grated part-skin mozzarella cheese, making sure to distribute it evenly.
10. 10. Spoon tomato sauce over the cheese sparingly, as you don’t want to drown the pizza. Use about half a can for a balanced flavor.
11. 11. Dot the surface of your pizza with tablespoons of ricotta cheese, ensuring pockets of creaminess throughout.
12. 12. Sprinkle the assembled pizza with kosher salt and then evenly distribute the sautéed ramp mixture on top.
13. 13. Finish by dusting with freshly grated Parmesan cheese and adding a light drizzle of olive oil for richness.
14. 14. Place the pizza in the oven on the bottom rack and bake until the crust is golden brown, usually around ten minutes. Keep an eye on it, as ovens vary.
15. 15. Once baked, let the pizza rest for a few minutes before slicing. This resting time helps the cheese set slightly, making it easier to serve.

Notes

• Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to three days.
• Tip 2: Pizza can be frozen for up to two months. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer.
• Tip 3: Serve with a light salad or roasted vegetables for a complete meal.
• Tip 4: Feel free to change up the cheeses or add your favorite vegetables for a personalized touch.
• Tip 5: Reheat leftovers in the oven for a crispy crust, avoiding the microwave if possible.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.