If you don't have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you're serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet.
Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the ramp pesto and flaky salt right before serving.