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Easy Fiddlehead and Asparagus Pizza
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This pizza makes tasty use of spring vegetables. Top your pizza with fiddleheads and asparagus for a delicious fresh pizza. Make the most of this year’s fiddlehead season!
Course: Main Course
Cuisine: Pizza
Author: Kim Beaulieu
  • Cook your fiddleheads prior to use. Directions below to boil them. Do not use raw fiddleheads on pizza. Do not eat raw fiddleheads.
  • 1 package of pre-made pizza dough or homemade pizza dough
  • 1/2 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 pound of fiddleheads cooked properly prior to use
  • 1/2 pound of asparagus tops only
  • Garnish:
  • Fresh parsley or oregano
  1. Clean your fiddleheads with a vegetable brush, removing any brown areas. Cut woody ends off. Wash and rinse them very well.
  2. Bring a medium pot of water to a boil, add a bit of salt to the water. Drop the fiddleheads in the water, and boil for 10 to 12 minutes. Drain and rinse with hot water.
  3. Your fiddleheads are now ready for use.
  4. Preheat oven to 450 degrees F.
  5. Spray a pizza pan with non-stick spray. Set aside.
  6. Roll out or hand stretch your dough so it covers the pizza pan. Use your fingers to spread the dough. If you like crust you can manipulate the dough so there's an edge around the rim that's slightly bigger than the middle.
  7. Spread the sauce over the dough.
  8. Toss the cheese on the pizza evenly.
  9. Add cooked fiddleheads to the top. Then add asparagus to the top.
  10. Place the pan in the oven and cook for about 8 to 12 minutes, depending on how you like your pizza. If you like it crispy and very brown you can leave it in the oven for up to about 15 minutes.
  11. I used the middle rack of my oven for this pizza. You can use the bottom rack if you like a super crispy bottom. Just check the pizza a little sooner.
  12. Remove from oven carefully. Garnish if desired. Slice with a pizza cutter or pizza rocker.
  13. Serve with a big old fiddlehead loving smile!