Thank you to my sister for this one!
1 large pizza crust
olive oil | Liquid Gold
2 cups fiddleheads | Fiddle Hop Farm
1 cup chopped belly bacon ends | Getaway Meat Mongers
3 cloves garlic | Noggins Corner Farm
100 g quark | Fox Hill Cheesehouse
shaved Old Growler | That Dutchman's Farm
Preheat oven to 425.
In a frying pan, start cooking that bacon. Cook about 5 min then add the fiddleheads. Sauté until tender, about 10 min, adding the garlic in the last few minutes. One word about that belly bacon from Meat Mongers. The ends are thick cut slabs of smokey goodness perfect for chopping into just about anything. Plus, it's half the price of belly bacon. Yup, half. There's a reason Ben and the boys at Meat Mongers were voted best market stall in this year's Best of Food. I can't help but visit them weekly.
Spread the dough with olive oil. Cover with the fiddleheads, bacon & garlic. Drop teaspoons of quark over the pizza.
Bake until dough is cooked through and browned, depending of course on your dough. Finish with shaved Old Growler and fresh cracked black pepper.