Ramp Pesto

1. To toast the sunflower seeds: Add the sunflower seeds to a dry skillet over medium heat. Toss and turn until the seeds are lightly toasted, making sure they don’t burn. Transfer to a bowl to cool.
2. Add the ramps, toasted sunflower seeds, and Parmesan cheese to a food processor. Pulse until finely chopped. With the motor running, add the olive oil slowly, until the pesto comes together, but is still a bit chunky. Season with salt and pepper.
3. Best to prepare a day ahead of time and let the flavors marry. Makes enough pesto for two, 12-inch pizzas.

Pizza Dough

1. *If you’re using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture is bubbly. If you’re using instant yeast, you can skip this step.
2. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together, either by hand or using a stand mixer with the dough hook, until the dough is soft and smooth. If you’re using a stand mixer, it should take 4-5 minutes on the second speed. By hand, knead until springy and soft, about 8-10 minutes.
3. Divide the dough into two equal portions. Lightly coat each round with olive oil. Cover with plastic wrap and let the dough rise at room temperature until it doubles in size, about one hour.
4. Alternatively, let the dough rise slowly in the refrigerator for 48 hours (the dough will develop more flavor). Remove the dough from the refrigerator at least two hours before making the pizza so the dough comes up to room temperature.

Steamed Clams

1. Heat the oil in a deep pan. Add the shallot and saute a few minutes until soft but not browned. Add the red pepper flakes. Add the sherry or wine. Bring to a simmer. Add the clams. Cover and cook until the clams open (discard any clams that don’t open), about 3-4 minutes. Remove the clams from the pan. Take the clams out of their shells and roughly chop. Reduce the pan sauce and pour over the clams. Squeeze a bit of lemon on top.

Pizza

1. Preheat your oven to 500F with the pizza stone in it for at least one hour.
2. Shape your dough on a lightly floured work surface. Lightly flour your pizza peel (finely ground semolina works well to prevent the dough from sticking). Layer on the ramp pesto, grated cheese, blanched ramps (stretched lengthwise across the pizza), and red pepper flakes, and slide onto the hot pizza stone. Bake until the dough is nicely browned in spots. When just about done, scatter the clams around the pizza and cook another 30 seconds or so.