Fiddlehead Pizza
Yield
1 pizzaPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
fiddleheads
cooked and pureed |
* |
| 2 | large |
eggs
beaten |
|
| 4 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
mozzarella cheese
grated |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
fiddleheads
cooked and pureed |
* |
| 2 | large |
eggs
beaten |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
mozzarella cheese
grated |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
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.
