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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Equipment
- Pizza Stone or pan
Ingredients
- 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
Instructions
- 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!
Notes
It is very important to boil the fiddleheads for at least 10 minutes prior to adding to the pizza. Uncooked fiddleheads may causing food poisoning otherwise.