Coyoty (coyoty) wrote,
Coyoty
coyoty

Coyoty makes a 6-cheese pepperoni bacon fiddlehead pizza.

6-cheese pepperoni bacon fiddlehead pizza

When I saw fiddleheads at the supermarket, I had to make a pizza with them. The texture and flavor of the fiddleheads were very interesting, each one being a burst of flavor, like a mix of broccoli and spinach.

My ingredients include 16 ounce whole wheat pizza dough, pepperoni, 2 slices bacon, oregano, sweet basil, 8 ounce package of 6-cheese Italian blend, 14.5 ounce can of diced tomatoes and chilies, and about 6 ounces of fiddleheads.  The bacon is not pictured.  The cheeses include mozzarella, provolone, parmesan, asiago, fontina, and romano.

6-cheese pepperoni bacon fiddlehead pizza ingredients

I spread wheat flour on a pizza stone and stretched the dough out on it.  I spread the drained can of diced tomatoes and chilies over the dough and seasoned it with oregano and basil.  I didn't want to use ordinary pizza sauce for this, and the diced tomatoes and chilies seemed saucy enough, and makes a spicy sauce without being too hot.

6-cheese pepperoni bacon fiddlehead pizza sauce stage

I topped the "sauce" with about 3/4 of the 6-cheese blend, enough to cover it, followed by the pepperoni and fiddleheads.  If I were to do this again, I'd put the fiddleheads over the sauce and under the cheese to keep them from getting dry and scorched.

6-cheese pepperoni bacon fiddlehead pizza topped

Next are the remaining cheese, and then the bacon last to get the most direct heat.  Looks kind of Christmasy.

6-cheese pepperoni bacon fiddlehead pizza final topping

Bake at 450 degrees F. for 20 minutes, and the result is the first photo above.

Half was almost more than I could eat in one sitting.  I forced myself.

6-cheese pepperoni bacon fiddlehead pizza plated
Tags: 6-cheese, bacon, baking, cooking, fiddlehead, food, pepperoni, pizza
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