750 milliliters fiddleheads — cooked and pureed
2 each eggs — beaten
75 milliliters flour
125 milliliters Parmesan cheese — grated
125 milliliters mozzarella cheese — grated
salt and pepper — to taste 15 milliliters oil
1 small onion — chopped
1 clove garlic — minced
Topping 213 milliliters tomato sauce
1 milliliter oregano
2 milliliters basil
6 strip bacon — cooked and crumbled
25 milliliters Parmesan cheese — grated
125 milliliters mozzarella cheese — grated
16 each fiddleheads — cooked and drained
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 180 C for 20 min.