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.
