Ramp Tramp Pizza

Ingredients

• for the pizza dough
• 2 1/2 cups all-purpose flour (about 11.25 oz., or 319 grams; I use King Arthur All-Purpose Unbleached)
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon active dry yeast (not rapid rise), or 3 grams fresh yeast (about a dime-size ball)
• 8 ounces or 227 grams lukewarm water
• 1/4 cup olive oil
• for the sauce and pizza
• 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
• olive oil
• sea salt

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