Thursday, June 10, 2010

Japanese Pizza with Sauteed Fiddlehead Ferns

This "pizza" is more like an interesting dinner omlette. The recipe is adapted from my favorite site 101cookbooks. It makes two mini pizzas and can serve four people.

For the Pizza:

4 cups green cabbage (about 1/4 head)
1 granny smith apple
1 cup scallions
1 1/3 cups whole wheat flour
4 eggs, beaten
sea salt
extra virgin olive oil
3 T pistachios, shelled and chopped (for garnish)
5 chives, chopped (for garnish)

1. Shred the cabbage in the food processor (with shredder attachment). Slice the apple in the food processsor (with the slicer attachment). Slice the scallions (greens and stems).
2. Mix the cabbage, apple, scallions and flour. Add a few pinches of sea salt and egg. Mix until evenly moistened.
3. To cook the batter you will need to either use two frying pans or do two batches. Heat medium sized frying pan with a splash of oil. Add mixture and flatten with a non-stick spatula. Cook for four minutes on one side. Slide the pizza onto a plate. Place another plate on top and invert them. Slide the mixture back into the pan. Cook for 3 more minutes. The pizza should be golden on both sides when it is cooked completely.
4. Use a pizza cutter to slice into pieces. Sprinkle with pistachios and chives and serve with sauce.

For the Ferns:

8 oz fiddlehead ferns
2 T butter
2 clove garlic, minced

Rinse ferns and soak for a few minutes in a bowl of water to remove excess dirt. Bring a frying pan full of water to a boil. Add the ferns and boil for 5 minutes. Drain. Saute ferns in garlic and butter for 3 minutes.

For the Sauce: (optional)
3 heaping T Greek Yogurt
2 T Shoyu (organic soy sauce)
few drops of Sriracha

Mix all ingredients and serve on the side of the pizza.

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