In a large mixing bowl combine fiddleheads, eggs, flour, Parmesan
cheese, Mozzarella cheese,salt and pepper. Stir well and set aside.
In a small saucepan heat oil. Add onion and garlic; cook for 1 or 2
min or until onions are transparent. Combine with fiddlehead mixture,
stirring well. Spread into a greased 30 cm round pizza pan. Add
oregano and basil to tomato sauce. Spread over fiddlehead crust and
sprinkle with bacon and cheese. Arrange remaining fiddleheads on top
of pizza and bake at 180 C for 20 min.
