Adam May 2nd, 2009
Filed under: Life and Everything Else
For the few weeks in spring that they are available, fiddleheads are a real treat. I find their flavor kind of like asparagus, but a bit nuttier.
This pizza is a whole-wheat crust topped with pesto (some of the last of the 3 gallons I made in 2007), fiddleheads, portobello mushrooms, red bell pepper, and mozzarella.