Ramp Tramp Pizza

By Food52
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2 1/2 cups all-purpose flour

1 1/2 teaspoon sea salt

3/4 teaspoons active dry yeast (not rapid rise)

1 cup lukewarm water

olive oil

3 tablespoons olive oil

1 large garlic clove, sliced

1 can (about 28 oz.) or box (about 26 oz.) good quality tomato puree

1 teaspoon sea salt

3 large basil leaves

fresh cracked black pepper

Pizza dough, about 10 ounces

4 ounces mozzarella, sliced

Freshly grated Parmigiano Reggiano

1 cup crisp cooked bacon, coarsely crumbled (say that 3x fast)

1 tablespoon unsalted butter, divided

1/2 cup fresh young ramp bulbs, sliced into rounds

1 cup fresh young ramps leaves, cut into 3 pieces

sea salt

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