1 10-12 ounce high-hydrated dough ball (my blend is 75 percent wheat flour, 10 percent rice flour, 10 percent soy flour and 5 percent spelt with a long fermentation)
7 ounces whole milk mozzarella cheese
10 thinly sliced candied Meyer lemons
12 fiddleheads (triple washed, cleaned, and baked thoroughly)
6-8 slices Prosciutto di Parma
Liquid cane sugar
Sea salt
Fine black pepper
Extra virgin olive oil
Shaved Parmigiano
Pan spray
Instructions
Clean your fiddleheads thoroughly.
Place them on a half sheet pan and drizzle with olive oil, salt and pepper.
Bake in a 525 F oven for 8 to 10 minutes until they are well roasted. Set aside.
Place your thinly sliced lemons on a ½ sheet pan that is lightly coated.
Drizzle with cane sugar and bake in a 425 F oven until slightly translucent. I don’t recommend blanching before you bake. Set aside.
Carefully push dough out using your fingertips, dimpling the dough into an oval shape.
Place mozzarella over the dough and place the pizza into a 550 F electric or gas oven.
Halfway through, add the fiddleheads and candied lemons.
Continue to bake the pizza until it is golden brown and crispy.
Cut pizza into desired slices and add the Prosciutto and shaved Parmigiano. Enjoy.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-fiddlehead-pinsa-style-pizza