Have you ever eaten fiddleheads before? Before I noticed them in my local store here in Toronto my first spring here in Canada, I didn’t even know what they were. Since then I have had a lovely relationship with fiddleheads.
Here is a pizza recipe from my friends over at Norcliff Farms Inc. If you don’t have any fiddleheads you can replace it with asparagus.
Thin Crust from Scratch
Crust Ingredients
1 envelope of dry yeast
1 teaspoon of sugar
1/4 cup of lukewarm water (100 F / 38 C)
3 cups of unbleached plain flour, (organic)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder- optional
1/2 cup of lukewarm water
Crust Preparation
1. Combine 1 envelope of dry yeast, 1 teaspoon of sugar and 1/4 cups of lukewarm water. Mix a little and let sit for 10 minutes. If mixture doubles in size its active or ready for use.
2. Combine 2 cups of (organic) unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor. Add garlic powder – optional. Mix well.
3. Mix the yeast, water combination, add 1/4 cup of lukewarm water into the bowl with flour mixture (or use food processor), and mix well. Continue adding the last cup of flour and 1/4 of lukewarm water and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon or hands until you have a neat ball.
4. Place in a greased bowl and turn over the dough to grease top. Cover it and let is rise for 2 hours in a warm place.
5. Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
6. Using a floured roller spread out to a 12″ to 14″ round or square shaped base.
7. Place in 12″ to 14″ lightly oiled oven pan. Press out dough to form a slight lip. Then make an edge with the lip.
Pizza Crust:
Prep time – 5 min
Cook time – 30 min
Total time – 35min
Toppings
Ingredients
1 cup of pre-cooked NorCliff Farm Inc. fresh or frozen fiddleheads
1 can of stewed organic tomatoes, add basil, salt and pepper
3/4 cup of mozzarella cheese
2 cloves garlic, minced-optional
1/4 cup parmesan cheese
3 tbsp. extra virgin olive oil
1 tsp. of salt
Pepperoni optional
Salt and pepper for taste
Fresh rosemary or thyme, chopped
Please note: Additional toppings may be added; recommendations grilled chicken breast, spinach, chorizo sausage, black olives, red onion, and/or scallions.
Makes an 8-10 slice pizza.
Toppings Preparation
1. Boil 1 quart of water. Add 1 tsp of salt to water. Boil fresh or frozen fiddleheads for approximately 8 minutes or until tender. Drain water. Towel dry fiddleheads. Add salt and pepper for taste. Garlic- optional
2. Combine extra virgin olive oil, garlic and fresh chopped herbs of choice and brush dough with garlic and olive oil combination, from centre to edges.
3. Spread stewed tomatoes over the pizza leaving some to add later in cooking. Leave 1/2 inch free of toppings for crust edge, if desired
4. Add parmesan cheese all over the pizza.
5. Add fiddleheads
6. Add any other toppings if you wish
7. Cook 350 % for 30 mins or more depending on your oven
8. Last 5 mins add the mozzarella cheese.
ENJOY… A HEALTHY CHOICE FOR ALL!
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