From the New York Times.
Heat your oven to 450 degrees. Trim the roots of the ramps and separate the white bulbs from the green leaves. Rinse and pat dry, then coarsely chop leaves.
Heat 1 tbsp of olive oil in a large skillet until very hot. Quickly saute the ramp bulbs until caramelized, for about two minutes. Pour bulbs and their oil over chopped leaves and toss with salt and chile flakes. Pour 3 tablespoons of oil into the bottom of a 9-inch cake pan. Pat dough evenly into pan, leaving a small gap between the dough and edges of the pan. Press ramp mixture into dough. Bake until golden brown, about 30-35 minutes.
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