1 bunch or ramps or spring onions or scallions (you may also use kale, spinach, carrot tops or basil)
1/4 cup olive oil
1/4 cup roasted nuts such as pine nuts, shelled pistachios or pumpkin seeds
1/2 cup grated hard cheese such as parmesan
salt and pepper.
Salt and pepper to taste
Shredded or cut up cheese (mozzarella, goat or any other cheese you like)
Preheat oven to 420 degrees. Divide each pound of pizza to 6-8 balls. Pour some olive oil on each ball and let rest.
In a food processor or mini prep, process all the pesto ingredients: greens, olive oil, cheese, nuts if using, and salt and pepper until smooth. transfer into a small bowl or jar.
Roll out each ball of dough either with your hand or a rolling pin. Stab the dough with a fork and rub some oil into it. Sprinkle with some salt. Measure about 1 tablespoon of pesto and spread it on the dough. Sprinkle with some shredded mozzarella cheese.
Place on a parchment paper lined cookie sheet and bake for 10-15 minutes until dough becomes golden.
Let cool just enough for the cheese to stabilize and serve.