Use any pizza dough you like. My preference, as you know, is the Lahey recipe. See notes and recipe here. Ramps hardly feel like a find anymore, but if you can't find ramps, use basil or a mix of herbs: parsley, tarragon, chives, etc. Sorry I don't have volume measurements here. To give you an idea — the food processor was lightly filled with greens. * And I used a small chunk of Parmigiano Reggiano, but more or less would have been fine. You can't go wrong. *** Burrata is now available at most big grocery stores, but if you can't find it, use fresh mozzarella or ricotta instead. I use half of one ball per pizza.