Grilled Pineapple, Ramps & Fiddlehead Ferns

Thai peanut sauce (with coconut milk, peanut butter, soy sauce, curry paste & ginger), burrata cheese, grilled pineapple, sauteed fiddlehead ferns (with white wine, butter, garlic & lemon juice), sauteed ramps

1 ball of dough
salt & pepper
flour for dusting
olive oil
1 bunch ramps, roots trimmed & bulbs separated from greens
1-2 tablespoons butter
2-3 pineapple rings, quartered
1 ball burrata
for the fiddleheads:
bunch of fiddlehead ferns
1 1/2 tablespoons butter
1 1/2 teaspoons garlic, minced
1/4 cup white wine
juice of half a lemon
for the thai sauce:
1/4 cup coconut milk
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 tablespoon red curry paste
1 tablespoon fresh ginger, minced

Preheat your oven to 550° F, or as hot as it will go. Melt a couple tablespoons of butter in a frying pan over medium high heat, and add the ramp bulbs. Saute for a couple minutes until they begin to turn translucent, then add the greens and saute for another minute or two, until they wilt. Add salt & pepper to taste and set aside.

Next, start on the fiddleheads. In the same frying pan, melt the butter and add the garlic, sauteing over medium heat for a minute or two. Add the fiddleheads, followed by the white wine.

Decrease the heat to medium-low and steam for about 10 minutes, adding salt & pepper to taste. When they’re finished, take them out, drizzle with lemon juice & a bit of olive oil, and set aside.

While the fiddleheads are cooking, preheat your grill pan (or Griddler, or other chosen grilling method) to medium-high, and then add the pineapple slices. Grill until there are char marks, repeating on the other side.

Meanwhile, prepare the Thai peanut sauce. Blend all the ingredients together in a blender or food processor, and set aside.

When the oven is hot, prepare your dough using the instructions here. After it has baked for a minute, take it out and brush it lightly with olive oil. Spread a thin layer of the peanut sauce, followed by pieces of the burrata. Be careful not to add too much of the burrata, since it can get a little watery (dab it with a paper towel if you have to).

Next, add the pineapple, ramps & ferns and pop it in the oven. Bake until the cheese is melty and the crust is a nice golden brown. Then take it out and enjoy!

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