Ramp Pesto Pizza With Za'Atar Roasted Tomatoes And A Runny Egg

• For the za'atar roasted tomatoes:
• 1 pre-made, gluten-free pie crust
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon za'atar spice blend
• Pinch salt
• For the ramp pesto and to assemble the pizza:
• 4 ounces ramps
• 1/4 cup shelled pistachios, toasted
• 2 tablespoons Pecorino cheese, grated
• 3 tablespoons olive oil
• 1/2 teaspoon chile flakes
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Pinch salt
• 2 tablespoons goat's milk cheddar, shredded (for topping)
• 1 egg (for topping)
• 2 scallions (for topping)

1. Preheat the oven to 375u0b0F. Line a sheet tray with parchment paper. Toss tomatoes with olive oil, za'atar, and a pinch of salt, and spread out evenly on the sheet tray. Roast for 50 minutes to an hour, rotating the pan halfway through cooking.
2. Coarsely chop the ramp bulbs and place them into a food processor. Add the ramp greens, pistachios, Pecorino, olive oil, chile flakes, lemon juice, and zest, and process until a coarse paste is formed. Season with a pinch of salt.
3. Line an additional sheet tray with parchment paper. Place the pre-made, gluten-free crust on the tray. Spoon a generous amount of pesto over the crust. Scatter roasted tomatoes and cheese, if using, on top. Bake for 7 minutes at 375u0b0F. Remove the pie, set aside, and turn your oven to broil. Crack the egg into a ramekin and slide the egg onto the center of the pie. Put the pie back in the oven and broil for an additional 2 minutes, or until the egg is cooked to your liking. Finish with a scattering of scallions.

tomatoes, crust, cherry tomatoes, olive oil, salt, pesto, ramps, pistachios, pecorino cheese, olive oil, chile flakes, lemon juice, lemon zest, salt, goats milk, egg, scallions

Taken from food52.com/recipes/70304-ramp-pesto-pizza-with-za-atar-roasted-tomatoes-and-a-runny-egg (may not work)