At this month’s party, “wild” foraged ingredients make an artistic statement on pizza. Take advantage of the season—and the subtle taste of fiddleheads (which are immature ferns) and have a light asparagus taste—and match them with bright orange chantarelle mushrooms. For the base, some puff pastry and a combination of ricotta and scharfe maxx cheeses creates a luxe pairing, plus a creamy bed for these earthy ingredients.
MAKES 12 MINI PIZZAS
MAKE THE BASE… THAW PASTRY 40 MIN
1/2 box Pepperidge Farm Puff Pastry (makes 3 long pieces)
Preheat oven to 400ºF. Unfold thawed pastry and cut into thirds to achieve long sections. Bake for 15 min. While still hot, push gently down on the tops of the puff with a spatula to create the valleys for toppings.
PREPARE FIDDLEHEADS & CHANTARELLES
1/4 LB fiddleheads
1/4 LB chanterelles
3 TB EV olive oil
1 clove garlic, minced
sprinkle of red pepper flakes
Triple-wash fiddleheads thoroughly. Trim brown parts. Blanche for four min and move to an ice bath. Drain and set aside. Clean mushrooms with a soft brush to remove all dirt. Cut mushrooms decoratively, keeping in mind how you they will look on the pizza.
Heat oil in a medium skillet. Add garlic and red pepper flakes to the fiddleheads and chantarelles, saute for 3 min.
PREPARE THE CHEESE
1/2 LB fresh ricotta cheese
s + p
1/4 LB scharfe maxx cheese
In a bowl, season ricotta with s + p to taste. Shred the scharfe maxx cheese and place in a separate bowl.
PREHEAT OVEN 400º… CREATE THE PIZZAS
scharfe maxx cheese
ramps, cut in half vertically (optional)
dandelion leaves, cut into small bits, for garnish
When puff pastry has slightly cooled, add 3 dollops of the ricotta, spread evenly over the entire surface of each pastry, then sprinkle the scharfe maxx. If using, place 1-2 ramps lengthwise on the cheese, then spot the fiddleheads and chantarelles around the entire surface. Bake for 5 min on the oven’s top shelf. Remove from oven and toss on the dandelion leaves. Cut each long piece into 4 minis.