Chopped Judgfe Alex Guarnaschelli's Green onion pizza

hi friends and fans, i made this recipe yesterday at home for lunch, i serve it for my sister in law to be liz casco and she loved it, and my brother casey said "i think vegetarins would love this more than meat eaters and im both vegetarin and a meat eater, so when im around friends like julinana, Allie Mckay, Vanessa armstrong and/or Mackenzie. i have to make sure not to eat meat around them and they will respect me, with my meat loving friends/family like casey green, my dad marty, Julie Comart and Annabelle watts they do the same too, so you vegetarins must try this recipe and tell me how it turns out. i use 1 packet betty crocker's pizza crust mix i got at target and you simply follow the package by slowly adding hot water (nor boiling)and mix around, i have a few tricks, one is make sure to flour your cutting board, and knead it, the other is please divide the dough into four pieces. roll it out with rolling pin, it has to stay small okay, and then you got 4 mini crusts. and bake according to package. so she said to use spring onions, but i love scallions or green onions because it packs with flavor, so this is a great day to make this pizza in your next party and it sure is meat free so cheers to you and enjoy!


Spring Pizzas
Recipe courtesy Alex Guarnaschelli for Food Network Magazine

.Prep Time:35 minInactive Prep Time:-- Cook Time:15 minLevel:
EasyServes:
four 6-inch pizzas.Ingredients
1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
6 ounces ramps or scallions, trimmed
Kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
Coarse sea salt
Coarsely ground black pepper
1/4 cup fresh basil leaves
Grated parmesan cheese, for topping
Directions
Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.


Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.


Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.


Top the pizzas with basil, parmesan and a drizzle of olive oil.

.