4 tablespoons olive oil, plus more for drizzling
1 tablespoon unsalted butter
3 large shallots, peeled and thinly sliced
2 finely chopped anchovies (Spanish anchovies preferred)
1 teaspoon sugar
salt and pepper
flour, for dusting
1 12-ounce ball prepared pizza dough, ready to use
½ cup fresh ricotta
4 ounces ramps, about half bundle, ends trimmed (or spring onions)
1 large egg
leafy greens, to garnish
In a medium skillet, heat 2 tablespoons olive oil and butter over medium heat. Add shallots, sugar and season with salt and pepper. Reduce heat to medium low and stir occasionally until shallots are a deep golden color, about 5-10 minutes. Stir in anchovies and cook for another 2 minutes.
In a separate bowl, toss ramps with olive oil and season with salt and pepper.
Preheat oven to 550 degrees with rack in the middle. On a floured work surface, stretch pizza dough until thin into a circular shape. Transfer to a baking sheet. Brush 2 tablespoons olive oil onto pizza dough. Top with shallot mixture, ramps, and dollops of ricotta. Drizzle with olive oil. Season with salt and pepper. Bake until the crust is lightly browned, about 15-18 minutes.
While pizza is cooking, cook the egg. Heat olive oil in a nonstick pan over medium heat. Crack the egg into the pan and cook until the whites are set but the yolk is still runny, about 2-3 minutes. Set aside on a plate. Take pizza out, top with egg. Finish by topping with greens.
Cook’s Note: My method for dough stretching is to begin by shaping the dough with fingers, then I drape the dough over my two fists and move my fists apart to stretch the dough until it becomes thin and circular.