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Navieve Fromagerie

Welcome to all things cheese!

Quail Egg Pizza

March 1, 2017

We love pizza in our family. Most of us like something a bit more traditional and a few like to experiment with new tops and flavor combinations. That is how this pizza came to be. 

But first, let us start from the ground up. Any good pizza starts with the base. Our favorite dough recipe comes from Annie's Eats. It is fluffy and crispy all in one.

Ingredients for dough:

  • ½ cup warm water (about 110°)
  • 1 envelope (2 ¼ tsp.) instant yeast
  • 1 ¼ cups water, at room temperature
  • 2 tbsp.Spanish Signature olive oil
  • 4 cups (22 oz.) bread flour, plus more for dusting
  • 1 ½ tsp. salt
  • extra olive oil for greasing the bowl

Directions for dough:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  
 
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. 
Briefly, combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
 
Ingredients for pizza:

  • tomato sauce, to cover
  • 6 quail eggs
  • 1/2-3/4 pound of Edun cheddar
  • 1/2 pound of sausage
  • garlic, to taste
  • 1 small onion
  • oregano, to taste

Directions for pizza:

Place a pizza stone in the lower third of the oven. Heat the oven to 500°for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with cornmeal. Spread tomato sauce on dough. Top with onion, garlic, and sausage. Shred the cheddar cheese and spread over the top of the pizza. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. During the final 2-5 minutes (depending on how done you'd like your eggs, cut open your quail eggs and place on top of the pizza.

Repeat with remaining ball of dough or freeze for later use.

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