Grilled Pineapple, Ramps & Fiddlehead Ferns

May 31, 2014

 

 

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

Recipe

 

Ingredients:
1 ball of dough
salt & pepper
flour for dusting

semolina flour for pizza stone
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 ½ tablespoons butter
1 ½ teaspoons garlic, minced
¼ cup white wine
juice of half a lemon


For the Thai sauce:
¼ cup coconut milk
¼ cup creamy peanut butter
¼ cup soy sauce
1 tablespoon red curry paste
1 tablespoon fresh ginger, minced

 

Directions:
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 on the right. 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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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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