Gorgonzola & feta cheese, roasted blue potatoes with cayenne & garlic, fresh tomatoes, ramp vinaigrette, roasted red chard with lime juice
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
1-2 tomatoes, sliced
crumbled feta and/or gorgonzola
6-10 baby blue potatoes, cut into wedges
2 garlic cloves, minced
a couple teaspoons of cayenne (depends on what level of spice you prefer)
1 bunch red chard
squirt of lime juice
For the vinaigrette:
1/3 cup ramp vinegar (we got this at the Lost River Artisans Coop on a trip to West Virginia, but as an alternative, you can blend about a cup of chopped ramps with 1/3 cup white wine vinegar)
2/3 cup olive oil
1 tablespoon Dijon mustard
salt & pepper to taste
Preheat your broiler to high, and lay your pieces of chard out on a baking sheet in a single layer. Drizzle them with olive oil and sprinkle with salt & pepper.
Pop them in the oven until the leaves have started to char (this should only take a couple minutes), and then take them out and squeeze a bit of lime juice over them. When cool enough to handle, remove the leaves and chop the stalks into 1-inch pieces.
Meanwhile, prepare the vinaigrette by whisking all the ingredients together until emulsified. In a bowl, let the tomato slices soak in the vinaigrette until you’re ready to use them, to infuse some extra flavor.
Next, preheat your oven to 400° F. Toss your potatoes with the garlic, cayenne, and a bit of olive oil & salt. Lay them out on a baking sheet and cook for about 20 minutes, turning over halfway. You want them to be crispy on the outside and soft on the inside.
When these are finished, increase your oven temperature to 550° F. While it’s heating, prepare your dough using the instructions on the right. Once it has baked for a minute, take it out and brush it lightly with olive oil.
Sprinkle the cheese on the dough, followed by the tomato slices, potatoes and chard. If you like, drizzle a little extra vinaigrette over the whole thing. Pop it in the oven until the crust is a nice golden brown, then take it out and enjoy!