Begin by preparing your crust according to package directions. If homemaking, I recommend sprinkling a little cornmeal on a silpat or nonstick baking mat and par baking your crust first.

First, prep your veggies. Remove stems from your ramps and set your leaves aside. Thinly slice stems, and then slice your leaves into larger ribbons. Slice your asparagus and set aside.

In a pan, sauté your ramp stems with a little bit of oil until fragrant (a few minutes) then add your leaves and asparagus. If desired you can sauté with 2-3 cloves of minced garlic as well. Sauté for another few minutes until vibrant and green and remove from the heat.

To assemble your pizza, spread a generous layer of your pesto onto your crust base. Then layer on your sautéed spring veg. Using a piping bag or a spoon, place dollops of tofu ricotta on your pizza then bake at 400F for 10-15 minutes to finish. The tops of your ricotta dollops should be lightly golden.

Season your pizza with salt and pepper, garnish with pea tendrils if desired and microplane lemon zest and macadamia nut to finish.