The other day I harvested fiddleheads from the river down the road. I didn't get many because I went out late. But I did come home with just enough to have a little fun with. Considering that fiddleheads have a taste and texture somewhat similar to asparagus I thought of all the things I love to eat with asparagus - garlic, cream and cheese. And so, the idea of a roasted garlic-sauced pizza to showcase the fiddleheads was born. It was a perfect backdrop for these delightful spring veg. Here's how: Trim top off garlic to expose cloves. Wrap tightly in foil; roast in 375 F oven until tender and golden, 45 to 50 minutes. Unwrap and let cool. Squeeze cloves into bowl; mash with fork and set aside. In a small saucepan, melt 4 tsp butter over medium heat. Whisk in 4 tsp flour; cook, whisking, for 2 minutes. Whisk in roasted garlic, 1 cup whole milk, 3 sprigs fresh thyme and a generous pinch each of salt and pepper; cook, whisking constantly, until thickened, about 6 minutes. Discard thyme; set aside to cool. With fingers, remove brown papery coverings from fiddleheads (you'll need about 2 cups) and clean well under running water. Boil in lightly salted boiling water until bright green and tender, about 5 minutes. Drain and rinse under cold water. Pat dry and set aside. Divide 1 pkg (about 650 g) frozen pizza dough, thawed, into quarters. Roll out each quarter to about 1/8-inch thickness. Spread each flatbread with 1/4 of the roasted garlic sauce (whisk to smooth before using). Top each with shredded mozzarella cheese, chopped fresh parsley and 1/4 of the cooked fiddleheads. Bake, in batches of two, on parchment paper-lined rimless baking sheets on bottom rack of 450 F oven until crust is golden and cheese is bubbly and golden, about 15 minutes. Let cool for 5 minutes before slicing.