Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven during preheating.

Prepare the asparagus by trimming the woody ends and cutting each spear diagonally into 2-inch pieces.

Clean the ramps thoroughly, separating the white bulbs from the green tops. Chop the bulbs finely and slice the greens into 1-inch pieces.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the ramp bulbs and minced garlic, sauté for 2 minutes until fragrant. Add the asparagus pieces and cook for another 3-4 minutes until just tender. Season with salt and pepper, then stir in the ramp greens.

Roll or stretch your pizza dough on a lightly floured surface to about 12-14 inches in diameter. Transfer to a pizza peel dusted with cornmeal or a parchment-lined baking sheet.

Brush the dough with the remaining tablespoon of olive oil. Spread dollops of ricotta cheese evenly across the surface, leaving a 1-inch border. Sprinkle half the mozzarella over the ricotta.

Distribute the asparagus and ramp mixture evenly across the pizza. Top with the remaining mozzarella and all the Parmesan. Sprinkle with red pepper flakes.

Carefully transfer the pizza to your preheated oven or pizza stone. Bake for 12-15 minutes until the crust turns golden brown and the cheese bubbles.

Remove from the oven and immediately sprinkle with fresh lemon zest. Let the pizza rest for 3 minutes before slicing.