West Virginia Grilled Ramp-Mushroom Pizza

Introduction

This West Virginia-style grilled flatbread pizza with ramps, mushrooms, and cheese is the perfect celebration of spring flavors cooked entirely on the Arteflame grill. Caramelized ramps bring a sweet garlicky bite, mushrooms add earthy depth, and gooey cheese creates unforgettable flavor—all grilled to perfection without ever turning on your kitchen oven.

Ingredients

• 1 lb store-bought or homemade pizza dough (room temp)
• 1 cup ramps (bulbs separated from leaves)
• 1.5 cups cremini or shiitake mushrooms, sliced
• 1.5 cups shredded fontina or mozzarella cheese
• 2 tbsp butter (for grilling)
• Salt and pepper, to taste
• Crushed red pepper flakes (optional)
• Cornmeal or flour, for stretching dough
• Fresh herbs (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil over three paper napkins and place them in the center fire bowl of the Arteflame grill.
2. Stack your firewood on top of the soaked napkins.
3. Light the paper napkins and allow the fire to establish.
4. Wait about 20 minutes until the flat cooktop and center grill grate are hot and ready for cooking.

Step 2: Prepare your ingredients

1. Separate the ramp bulbs from the leaves. Slice the bulbs and keep the leaves whole or chop coarsely.
2. Slice mushrooms and shred your cheese.
3. Dust your prep surface with cornmeal or flour and stretch the pizza dough into an oval or round shape suitable for flatbread-style grilling.

Step 3: Caramelize the ramps and sauté mushrooms

1. Place a pat of butter on the hotter inner section of the flat cooktop.
2. Add sliced ramp bulbs and sauté until caramelized—about 3-5 minutes. Add salt and pepper.
3. Slide them to a cooler area of the cooktop.
4. Repeat with mushrooms using another small pat of butter. Sauté until golden and tender. Add chopped ramp leaves in the last minute to wilt them slightly.

Step 4: Grill your flatbread dough

1. Place an additional light spread of butter on the center-flatter section of the flat cooktop.
2. Carefully place the stretched dough directly on the cooktop. Grill until bubbles form and you see some golden spots (about 2-3 minutes).
3. Flip using tongs or a spatula and reduce heat by sliding to a slightly cooler part of the griddle.

Step 5: Top and finish the pizza

1. Layer on the sautéed ramps, mushrooms, wilted ramp greens, and shredded cheese.
2. Cook with a domed pizza lid if you have one, or tent with foil briefly to help melt the cheese (optional).
3. Slide closer to center heat to crisp the bottom slightly while cheese melts.
4. Once cheese is bubbly and the edges golden, remove from the grill and let rest for 2 minutes.

Tips

• Use butter instead of oil on the cooktop for richer flavor and perfect sizzle.
• Move food closer or farther from center heat as needed to avoid burning and manage cooking temp.
• For a crisper base, stretch dough thinner and sear it near the center zone first before topping.
• Fresh wild ramps are seasonal; look for them in springtime markets.
• A pizza peel helps handle the dough more easily on and off the grill.

Variations

1. Smoky Bacon Ramp Pizza: Add smoked bacon crumbles with ramps and mushrooms for an indulgent smoky bite.
2. Goat Cheese and Sun-Dried Tomato: Swap out regular cheese for goat cheese and toss on some chopped sun-dried tomatoes for a tangy twist.
3. Spicy Sausage and Ramp: Add small chunks of grilled hot Italian sausage to complement the savory ramps.
4. Truffle Mushroom Deluxe: Drizzle with a bit of truffle oil and use a blend of wild mushrooms.
5. Margherita Ramp Pizza: Simplify with a light tomato base, fresh mozzarella, and chopped ramps for a rustic, fresh version.

Best Pairings

• Appalachian dry cider or Belgian-style farmhouse ale
• A crisp, chilled sauvignon blanc or pinot gris
• Grilled asparagus or charred heirloom carrots on the side
• Fresh mixed green salad with lemon vinaigrette
• Grilled peaches with honey and mascarpone for dessert

Conclusion

This grilled ramp and mushroom flatbread pizza is the perfect way to showcase fresh Appalachian ingredients using the unique heat zones of your Arteflame grill. Skip the oven and experience the incredible layered flavor that only fire and steel can produce—hot, sizzling, and perfectly balanced in every bite.