Yesterday I picked the first real harvest of baby arugula from our garden--just enough to put on a pizza. The ramps and bacon came from the farmers market (and this will be the last of the bacon for a while, now that I have finally used up the package that I opened for the first of the bacon dishes this week!).
1 14-inch pizza crust
Olive oil
1/4 - 1/3 cup tomato sauce
1-2 cups loosely packed arugula
2-3 slices cooked bacon, finely chopped
1 bunch ramps (about 6 oz.), white part only, in thin rounds
3-4 oz. shredded mozzarella
Preheat the oven to 450 degrees.
Lightly paint the pizza crust with olive oil, then top spread the tomato sauce over it. Spread the arugula over the sauce, then sprinkle the bacon and ramps on top. Sprinkle mozzarella over everything.
Bake for 15-18 minutes, until crust is done and cheese begins to brown.
Serves 3-4.
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