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Fiddlehead Pizza

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Recipe

 

Yield

1 pizza

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups fiddleheads
cooked and pureed
*
2 large eggs
beaten
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4 tablespoons all-purpose flour
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½ cup Parmesan cheese
grated
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½ cup mozzarella cheese
grated
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1 tablespoon vegetable oil
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1 small onions
chopped
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1 clove garlic
minced
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml fiddleheads
cooked and pureed
*
2 large eggs
beaten
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6E+1 ml all-purpose flour
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118 ml Parmesan cheese
grated
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118 ml mozzarella cheese
grated
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15 ml vegetable oil
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1 small onions
chopped
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1 clove garlic
minced
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Directions

In a large mixing bowl combine fiddleheads, eggs, flour, Parmesan cheese, Mozzarella cheese, salt and pepper.

Stir well and set aside.

In a small saucepan heat oil.

Add onion and garlic; cook for 1 or 2 min or until onions are transparent.

Combine with fiddlehead mixture, stirring well.

Spread into a greased 30 cm round pizza pan.

Add oregano and basil to tomato sauce.

Spread over fiddlehead crust and sprinkle with bacon and cheese.

Arrange remaining fiddleheads on top of pizza and bake at 350℉ (180℃). for 20 min.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 16154% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 249mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 3%
Calcium 19% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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