1 packet active dry yeast
1⁄2 tsp. sugar
1 3⁄4 cups flour, plus more for dusting
1⁄2 tsp. kosher salt
1 tbsp. unsalted butter
1 oz. ramps (about 5), trimmed, stems diced and leaves cut into 2" pieces
1⁄8 oz. morels (about 10)
1 tbsp. olive oil
4 oz. mozzarella cheese
Freshly ground black pepper, to taste
Grated Parmesan, for serving
*Quick mom way, instead of making the dough you can use premade 8oz can of Pillsbury crescent dough
In the bowl of a stand mixer fitted with a hook, combine yeast, sugar, and ¾ cups water heated to 115°; let sit until foamy, about 10 minutes. Add flour and salt and mix on medium speed until dough forms. Increase speed to medium-high and knead until dough is smooth, about 5 minutes. Cover bowl with plastic wrap and let rise 30 minutes.
Heat oven to 450° (or use degree set on package of premade dough if using). Melt butter in a small skillet over medium-high; cook ramp stems and morels until ramps are soft, 2 minutes, and set aside. Divide dough into 2 balls. On a lightly floured surface and working with one ball of dough at a time, roll dough into an 8" circle about ¾" thick. Place onto a parchment paper-lined baking sheet. Divide oil between dough, then top with cheese, ramp stems, morels, and ramp leaves. Bake 15 minutes, rotating pans halfway through; remove from oven and top each with an egg. Cook 5 minutes more, or until egg is lightly set. Finish with black pepper and Parmesan and serve immediately.