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