Green Foraged Ramp and Wild Mushroom White Pizza
This white pizza is built on a base of homemade creamy ramp sauce, topped with wild mushrooms and fontina cheese, and baked until bubbly and golden. It’s a truly seasonal pizza — one that can only be made for a few short weeks in early spring when ramps are at their peak. If you’ve never cooked with ramps before, this is one of the best ways to start. The flavor is bold, garlicky, and completely unlike anything you’d get from a standard white pizza.
Why You Need to Make This Pizza
Ramps have a pungent, garlicky flavor that mellows beautifully when cooked into a cream sauce. Used as a pizza base instead of tomato or standard white sauce, they bring a depth of flavor that feels both wild and refined. Wild mushrooms add an earthy contrast, and fontina — which melts into a silky, slightly nutty layer — ties everything together. It’s a pizza that tastes like spring in the best possible way.
Serve this pizza by the slice, full of bright flavors thanks to the ramp sauce base topped with wild mushrooms and fontina cheese!
About The Ramp Sauce Base
The sauce is the heart of this pizza. Made by simmering fresh ramps in milk until their flavor fully infuses the base, it’s then blended smooth and finished with a touch of parmesan. The full recipe is here: creamy wild ramp sauce. Make it ahead of time — it keeps in the fridge for 4 days and comes together quickly when you’re ready to assemble the pizza.
This pizza serves 4 and is a nice dinner option when paired with a salad. The homemade spring ramp sauce is the perfect premade base for a white pizza, it’s filled with the punchy, garlicky flavors of fresh foraged ramps.
Pizza Dough Tips
I like to set my store-bought pizza dough on a flour covered, large cutting board on top of the oven as it preheats. This brings the dough up to room temperature quickly and makes the pizza dough much more pliable and easy to handle.
Once your pizza dough is at room temperature, it is much easier to pull. You can always use the rolling pin method to roll out your dough or stretch it on top of your hands. Rolling will create a uniform crust, hand stretching will create the thinnest crust, but there may be some uneven spots.
Choosing Your Mushrooms
A wild mushroom mix is ideal here. Oyster, wood ear and shitake are a perfect mix. If you cannot source those, cremini and button are perfect substitutes. keep the mushrooms mostly intact, so they do not disappear into the cheese while baking. A drizzle of truffle is a nice finishing touch if you want to lean into the earthy flavor even more.
Extra Topping Ideas
This is a pizza after all! Feel free to add any additional topping to my base recipe. Some of my favorites are:
- Caramelized onions
- Fresh thyme
- A drizzle of truffle oil
- A bit of arugula to brighten the mushrooms and pull the ramp sauce up to the front of the palate.
Can I use a Different Cheese?
Fontina is ideal, but mozzarella or gruyere work just as well.
Can I Make this Without a Pizza Stone?
Yes, a baking sheet if perfectly fine.
Where Can I find Ramps?
Farmers markets in the Northeast typically carry them in April. You can also forage them in shady wooded areas — look for broad green leaves with a hint of burgundy at the stem. Check out my full guide to cooking with ramps for more tips.
Storage:
Store the pizza covered in the refrigerator for up 3 days. To reheat use the oven on a low setting or warm up in the air fryer. I don’t recommend the microwave for reheating, it can dry the mushrooms out.
More Spring Foraged Recipes
If you love cooking with foraged spring ingredients, my ramp pesto with anchovy and pistachio is another bold ramp condiment worth making. The ramp ricotta calzone is a great weekend dinner option using the same seasonal ingredients. And if fiddleheads show up at your farmers market around the same time as ramps, don’t miss this fiddlehead fern stir fry — another quick, delicious spring forage recipe.
Pea shoots are another short-season spring green worth adding to your kitchen rotation.
Something to drink while the pizza bakes — rhubarb rosé sangria is spring in a glass.”
Cook the season — spring is here.
Green Ramp and Wild Mushroom White Pizza
Equipment
- 1 pizza stone
Ingredients
- 1 Package pre-made pizza dough
- 8 ounces Mixed mushrooms Shiitake, Woodear and Oyster for instance
- 1/2 Pound Fontina Cheese
- 1 Recipe for Simple Ramp Sauce available on my blog
Instructions
- Preheat pizza stone at 400 degrees Fahrenheit for 30 minutes, if you using a pan you can cut down pre heating time by 15 minutes.
- While the stone preheats, slice fontina cheese.
- Cut mushrooms into smaller portions, (I prefer to leave the mushrooms in larger pieces).
- Roll out the pizza dough on a floured surface, then transfer it to a pizza stone or baking sheet. If you want a thin crust, let the dough come to room temperature, then cut it in half.
- Spread ramp sauce over pizza crust, from center out, leaving space on the outer edges to create the crust.
- Spread sliced fontina over the entire surface of ramp sauce and top with mixed mushrooms.
- Bake for 20-30 minutes. Slice and enjoy!
Nutrition
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Looks delicious!
Looks delicious!