May 122015

Foraging for Pizza


It was 8:15pm, and there I was home alone and famished. I flung open the refrigerator and started foraging, pushing aside the previous night’s leftovers and nudging past the condiment jars. I had no idea what I was looking for but I knew it was in there.

I plucked out the bag that held the last of my fiddleheads and then the goat cheese, and then maybe this, yes and this, and oooh, that; when I was done I emerged with a handful of perfect ingredients for a Tortilla Toss Pizza. Tortilla Toss Pizza? It’s a pizza where you toss a tortilla on the counter, toss a bunch of stuff on it and toss the whole kaboodle in the oven, or on the grill, for ten minutes. Then toss it in your mouth.

I still had some fiddleheads, ramps, and some fresh local-farm spinach so I built mine based on that, but you really can use any combo of your favorite foods. It happens that veggies work well but don’t exclude some shredded cooked chicken, shrimp or bacon. Here’s what I did, adjust your pizzas to fit your ingredients.

Skill: Easy
Cost: $$$$
(Depends on your ingredients)
Nutrition: ♥♥♥♥
(Depends on your ingredients)

Skills: chiffonade, cutting, slicing,

Freshly picked fiddlehead ferns


Roasted Fiddleheads

  1. Preheat oven to 400°
  2. Rinse fiddle heads well, pat dry
  3. Toss fiddleheads with olive oil
  4. Place fiddleheads on pan and roast for about 7-10 minutes

Roasted Fiddle Heads, Ramps and Goat Cheese

Ingredients (for a single pizza):

  • 1 small tortilla per person, (2 for big eaters)
  • olive oil
  • spinach leaves
  • tablespoons goat cheese
  • ramps, bulb and leaves, sliced. (use just the bulb or the whole plant)
  • roasted fiddleheads (or asparagus)
  • Shredded Mozzarella
  • Grated Parmesan

Directions:

  1. Rub a little olive oil on tortilla.
  2. Sprinkle with goat cheese.
  3. Add chiffonade of spinach, or just chop; stems removed.
  4. Add sliced ramps bulb and leaves.
  5. Add roasted fiddleheads (or asparagus)
  6. salt & pepper to taste
  7. Sprinkle with shredded mozzarella
  8. Bake in 400° oven or on a closed medium-hot grill for about 10 minutes or until cheese is melted
  9. Remove from heat, let sit a minute, then cut into half or quarters
  10. Sprinkle with parmesan before serving

Fiddleheads, Ramps, Mozzarella & Tomatoes

Ingredients (for a single pizza):

  • 1 small tortilla per person, (2 for big eaters)
  • olive oil
  • 3 thin slices fresh mozzarella cheese
  • a few cherry tomatoes cut in half, or quarters
  • ramps (use just the bulb or the whole plant)
  • roasted fiddleheads
  • Shredded mozzarella
  • Grated parmesan

Directions:

  1. Coat tortilla with a little olive oil
  2. Place mozzarella slices onto tortilla
  3. Add cherry tomatoes
  4. Add ramp bulbs and leaves
  5. Add fiddleheads,
  6. Salt & Pepper to taste
  7. Sprinkle with additional shredded mozzarella
  8. Bake in 400° oven or on a closed medium-hot grill for about 10 minutes or until cheese is melted
  9. Remove from heat, let sit a minute, then cut into half or quarters
  10. Sprinkle with parmesan before serving

 

 

 

 

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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