ramp pesto, manila clams, and lemon zest pizza

A flavorful twist on everybody's favorite food.
Prep Time
25 mins
Cook Time
30 mins
Ready in
55 mins
Ingredients (Serves 8)
  • 2 handfuls of ramp tops, washed nd spun dry
  • 1/4 cup freshly grated Parmesan
  • salt to taste
  • 1/4 cup pine nuts, lightly toasted until golden
  • 1/3-1/2 cup + 3 tablespoons extra virgin olive oil, divided
  • 1 12" unbaked pie crust
  • 1 pound Manila clams
  • 1/2 cup white wine
  • zest of 1 lemon
Directions
  • Place ramp tops, Parmesan, and salt in a food processor until ramps start to break down.
  • Add pine nuts, and slowly add 1/3 to 1/2 cup of olive oil while processing until nearly smooth.
  • Spread the pesto over the unbaked crust and bake according to crust instructions
  • Place a large stockpot over high heat and add the last 3 tablespoons of olive oil and clams.
  • Use a wooden spoon to mix and add white win to and cover.
  • Steam until clams open 3 to 4 minutes remove stock pot from heat and move clams and cooking liquid to a bowl.
  • Place clams over the baked shell and drizzle a couple of tablespoons of the cooking liquid over the top.
  • If clams have cooled at all return the pizza to the oven for 1 to 2 minutes to reheat.
  • Scatter zest over the pizza.
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