Fiddlehead Pizza with Pancetta, Mushrooms and Goat Cheese – an easy to make pizza, perfect for spring! Fresh foraged fiddleheads, salty pancetta, mushrooms, and tangy goat cheese make every bite a delicious way to celebrate spring!
Fiddleheads are a delicious way to celebrate spring, wouldn’t you say? This cute little coiled vegetable is one I highly enjoy each spring as I await all the other seasonal produce that is soon to arrive.
Wondering what a fiddlehead is? They are the curled, edible fronds of the ostrich fern, which left on the plant would unfurl into the large fronds of the plant. Fiddleheads look similar to the curled end of a fiddle, hence their name, and they taste similar to asparagus. They are typically foraged, not cultivated unlike so many other produce you would find in the market. Packed with nutrients such as vitamin A, vitamin C, vitamins B2 and B3, iton, magnesium, phosphorus and more they are a healthy addition to your diet too. But be aware – they absolutely need to be cooked properly in order to avoid food poisoning – they can not be consumed raw.
How to properly prepare fiddleheads:
Clean them – remove as much of the brown papery husks as possible using your fingers. Then, wash them in several changes of fresh, cold water to remove dirt.
Cook them – cook the fiddleheads in a generous amount of boiling water for at least 10 minutes, until tender. You need to cook them like this before sauteing, frying, or baking. After they have boiled you can saute them with some butter, fry them, or bake them safely.
Ways to enjoy fiddleheads:
As I mentioned earlier, fiddleheads have a taste very similar to asparagus. So, essentially you can enjoy these any way you would asparagus! Here are some suggestions:
- Saute them with butter, garlic and lemon
- Toss them in with your eggs, such as in a quiche or frittata
- Stir them into a risotto or pasta
- Add them to a savory tart, into foccacia, or throw them on a pizza
If you are looking for some inspiration to use fiddleheads other than this pizza recipe, you can also check out my recipe for a Fiddlehead, Mushroom, Caramelized Onion & Gruyere Tart.
Fiddleheads are only in season in the spring, so be sure to run right out to the store and grab some before it is too late! If you do find yourself unable to find any, or are craving this pizza in the dead of winter, you can easily sub in some chopped asparagus to get a similar flavour.
I was inspired to make this fiddlehead pizza by my friend Primrose, who had made one herself and posted about it on her instagram story. I loved the idea of using the fiddleheads I had on a nice cheesy pizza, with a salty meat like pancetta.
We devoured this fiddlehead pizza in no time! It had the perfect ratio of crust, sauce, cheese and toppings and the flavours all went so well together. It is the perfect way to enjoy this seasonal spring vegetable!
If you make this fiddlehead pizza with pancetta, mushrooms and goat cheese please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram with the hashtag #zestandsimmer. I am always thrilled to hear from you!
Fiddlehead Pizza with Pancetta, Mushrooms and Goat Cheese
- Pizza Stone or pan
- 1 roll/ball raw pizza dough (enough to make a 12-inch pizza)
- 1/3 cup pizza sauce
- 1/2 cup fiddleheads
- 1/3 cup diced pancetta
- 3 cremini mushrooms , sliced
- 2 cups shredded mozzarella cheese
- 3 tbsp crumble goat cheese
- Preheat oven to 450°F with pizza stone inside to heat with oven (if using).
- Bring a large pot of water to a boil and add the fiddleheads. Cook for 10 minutes, until softened but still partly firm.
- Meanwhile, heat a small pan over medium heat. Add pancetta, and cook until slightly crisp, about 4-5 minutes. Do not overcook as it will continue to crisp up in the oven.
- Roll out pizza dough into a 12-inch rough circle. Spread the pizza sauce evenly over top, then sprinkle the mozzarella over top evenly. Evenly distribute the fiddleheads, mushrooms and pancetta over the mozzarella and the sprinkle on goat cheese.
- Sprinkle pizza stone with corn meal or flour. You can also use parchment paper instead. Put pizza onto stone, return to oven and bake for 15-18 minutes until cheese has melted and dough is cooked. Enjoy!