Fiddlehead Flatbread

Recipe Type Food
Servings 4
Preparation Time Under 30 min
Total Time 30 minutes

The Fiddlehead Flatbread features basil and parsley, toasted walnuts and smoked mozzarella on a pizza dough flatbread. Best served with a drizzle of olive oil and maldon salt to taste.

Ingredients Directions

Ingredients

3 tbsp olive oil

2 cloves garlic, finely grated

1/2 lb prepared pizza dough

1 cup fiddleheads, blanched, cooled, reserved

1 bunch green onions, bottom stem removed

1/2 bunch basil, leaves picked

1/2 bunch parsley, leaves picked

1/2 cup walnuts, toasted, roughly chopped

100 g Scamorza or smoked mozzarella, sliced
Semolina

Maldon salt

Directions

1. Place rack on lower third of the oven and preheat to 500°F.

2. Mix the olive oil and garlic together in a large bowl.

3. Gently stretch the dough into a thin oval using semolina to dust the dough when it sticks.

4. Using a pastry brush, brush the entire dough and crust with the garlic oil.

5. Toss the fiddleheads and green onions in the remainder of the garlic oil in the large bowl.

6. Scatter the fiddleheads and green onions on the pizza dough and top with slices of Scamorza.

7. Bake for 10-15 minutes until the cheese is melted and the crust is golden brown.

8. Remove from the oven and top with basil, parsley and walnuts.

9. Drizzle with additional olive oil and season lightly with Maldon salt.