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Yield: 1 thin 12-inch round or roughly 9×13-inch rectangular pizza; will serve 2 hungry adults (we double this for the three of us and end up with leftovers, which I call dibs on). I don’t usually double the garlic in the puree when I make two pizzas.
4 ounce, about half a bundle, ramps (see footnote for other suggestions)
2 tablespoons olive oil
Red pepper flakes (optional)
Salt
Cornmeal
1 12-ounce pizza dough, ready to use (I default to my Rushed Pizza Dough in the book or this Really Simple one these days)
1/3 to 1/2 cup canned tomato puree or whole canned tomatoes
1 tiny garlic clove, minced
Pinch of sugar or drops of red wine vinegar (if needed)
3 to 4 ounces mozzarella, sliced into paper-thin rounds (optional)
1/4 cup pecorino romano cheese, finely grated
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1st Keep
 Mike_Viola
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