Today I’m gonna leave you all with a quote and a recipe and go back to studying until my eyeballs fall out. I’ll holla back when I am done with exams, done with college and no longer want to punch a puppy.
We absolutely must leave room for doubt or there is no progress and there is no learning. There is no learning without having to pose a question. And a question requires doubt. People search for certainty. But there is no certainty. People are terrified — how can you live and not know? It is not odd at all. You only think you know, as a matter of fact. And most of your actions are based on incomplete knowledge and you really don’t know what it is all about, or what the purpose of the world is, or know a great deal of other things. It is possible to live and not know. —Richard Feynman
(thanks Miriam)
Ramp & Spinach Pizza
Adapted from Smitten
- 1 bundle ramps (leeks will work too!)
- 1/2 (1 big handful) spinach
- 1-2 Tablespoons olive oil
- salt
- cornmeal
- 12 oz. pizza dough (see below)
- 1/3 cup tomato pureé or sauce
- 1 clove garlic, minced
For dough:
- 1 1/2 cups flour (I used 1/2 cup whole wheat, 1/2 cup bread flour, 1/2 cup buckwheat flour [obsessed] and it was deeelish!)
- 1 teaspoon salt
- 3/4 teaspoon active dry yeast
- 1/2 cup lukewarm water
- 1 Tablespoon olive oil
1. Combine the bread ingredients in a bowl and mix well. Dump onto a floured surface and knead; add flour as needed to create a nice ball. Knead for a minute or two then oil a mixing bowl and roll the dough around so it’s coated. Cover with plastic wrap and leave for 1-2 hours, until it’s doubled in size.
2. Dump the ball back on a lightly floured surface and press the air out with your hands. Fold into a ball and let it sit 20 more minutes.
3. In the mean time, slice up the ramps. Place a pan on medium heat and once hot pour in the olive oil. Add the white and pink stem parts and sauté 3-4 minutes. Add the green top parts of the ramps and the spinach and sauté another minute or two until the leaves are just wilted. Set aside.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its highest temp. Stretch the pizza dough to a 10-12” circle. Add the tomato pureé or sauce, sprinkle with minced garlic and the ramp and spinach mixture. Pop in the oven for 10-12 minutes, or until the crust is golden.
