Those who know me know I’m an unabashed fan of stuffed-crust pizza. In fact, I included a recipe for one in my second cookbook. But as I get wiser with age and experience, I have started to think of things like, “Why just stuff the crust when you can stuff the whole thing?”

Held together with two layers of cheese, the prosciutto in this recipe tucks nicely into a pillowy focaccia dough. On top, wild ramps soften and char in the heat of the oven, creating a lovely, sweet onion flavor. If you can’t find ramps, feel free to use young garlic, spring onions, or your favorite pizza toppings. This focaccia is best served the day it’s baked. 


WNK-Rooted Kitchen Book cover Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect with the Natural World Ashley Rodriguez


  • 1 tablespoon active dry yeast

  • 2 tablespoons sugar

  • 1¼ cups / 300ml warm water

  • 3 cups / 390g all-purpose flour, plus more for dusting

  • Kosher salt

  • 3 tablespoons extra-virgin olive oil 


  • Extra-virgin olive oil, for greasing and drizzling

  • 8 ounces / 225g fresh mozzarella cheese

  • 1 ounce / 30g shredded mozzarella cheese

  • 3 ounces / 85g sliced prosciutto

  • 2 tablespoons finely grated Parmesan cheese

  • 4 ounces / 110g ramps, trimmed, washed, and dried

  • Flaky sea salt


MAKE THE DOUGH: In a stand mixer fitted with the dough hook or in a medium bowl and using a wooden spoon, combine the yeast, sugar, and water. Let sit for 5 minutes or until the mixture begins to foam and bubble.

Add the flour, 2 teaspoons kosher salt, and oil and mix on low speed until all the ingredients are combined. Increase the speed to medium and mix until a smooth dough forms, about 5 minutes. Cover the bowl with a clean cloth and let rise until doubled, about 1 hour.

STUFF THE FOCACCIA: Grease a 9 × 13-inch / 24 × 36cm baking pan with oil. Divide the dough roughly in half and add half to the dish. Gently press out the dough to cover the bottom. If it refuses to stretch to the edges, let it rest for 5 minutes, then come back to it and stretch until the bottom of the baking dish is covered. 

Sprinkle the mozzarella cheese over the dough. Top with the prosciutto and sprinkle with the Parmesan. On a lightly floured work surface, use your hand to gently stretch the remaining half of the dough to roughly the shape of the pan. Lay the dough over the filling. Stretch the dough to fit over the base layer, then carefully press the edges together. Again, you may need to let the dough rest for a few minutes if it resists stretching. 

Once the top layer is in place, cover the dough with the ramps, drizzle with more oil, and finish with sea salt. Allow the focaccia to rest and rise in a warm spot, until it’s bubbly and springs back slowly when gently pressed, about 30 minutes.

While the dough rests, preheat the oven to 400°F / 200°C.

When the dough has risen, bake until deeply golden and the ramps are charred in parts, about 30 minutes. 

Let cool for 10 minutes in the pan before removing and cooling for another 10 to 20 minutes before serving. 

Foraging for Ramps

Wild ramps are a beloved spring delicacy with a pungent and peppery bite, much like garlic. When foraging for ramps take care not to mistake them for their dangerous look-alikes—lily of the valley (Convallaria majalis) and false hellebore (Veratrum). Ingesting these plants can cause serious harm. Harvest only what you need as ramps have become wildly popular over the last several years. To clean, slice off the roots, then rinse thoroughly by soaking in a bowl of cool water.

Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez 2024. Photographs by Ashley Rodriguez 2024. Published by Clarkson Potter, an imprint of Penguin Random House.

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