If there ever was a universally loved food, that would definitely have to be pizza. Thank God for Italy, right? If you want to treat yourself to a nice, delicious, and easy meal, go ahead and prepare my easy Florentine quail eggs pizza recipe. You will learn to make your own dough and top it off with delicious ingredients!
This delicious food has a very long history, one of the first mentions of it being in Ancient Greece! No matter how old this dish is, it is popular around the globe and there are literally thousands of possible pizza recipes. You just have to be creative and love cooking.
HOW TO MAKE FLORENTINE QUAIL EGGS PIZZA
Florentine Quail Eggs Pizza
- ½ cup milk
- 1 tsp brown sugar
- 2 tsp dry yeast
- 1.10 pounds flour
- 1 tbsp olive oil extra virgin
- 4 tomatoes medium
- 0.22 pounds baby spinach fresh
- 0.11 pounds parmesan grated
- 0.30 pounds mozzarella
- 20 quail eggs
- 1 garlic clove
- ½ tsp oregano dried
- 20 cherry tomatoes
- Mix 150 ml of boiling water with the milk and sugar in a jug. Now you can add in the yeast and let it sit for 10 minutes or until some froth is formed.
- Next, take a large bowl and mix the flour with 1 teaspoon of pink Himalaya salt. With your fist, make a well in the center. Gently pour the olive oil into the well and t add the yeast mixture. Stir the mix properly and then knead it in the bowl until you get a soft dough.
- Lightly dust a solid surface with flour and transfer the dough mix onto it. Knead for 10 minutes. After you're finished, place the dough in a bowl and cover it with a cloth for an hour. Make sure it's in a warm place.
- In order to peel the tomatoes quickly and effortlessly put them in boiling water and wait for a few seconds. Remove them from the water and peel them. Put the peeled tomatoes in a bowl.
- Crush the tomatoes with a fork as good as you can and then add the crushed garlic clove and the oregano, mixing the paste very well.
- Put the spinach leaves in a colander and place this in the sink. Douse with boiling water and allow to cool for 1-2 minutes before squeezing out any excess moisture.
- Turn the oven on and heat it to 220°C or 428°F. Take the dough and divide it into 4, shaping each piece into a ball. Then, roll the bases out flat to about 20-25 cm in diameter.
- Go ahead and spread each Florentine quail eggs pizza base with the fresh Kumato tomato paste. This is the phase when you can season the base with extra oregano and then add the spinach and 5 cherry tomatoes. Sprinkle some grated parmesan on top and add some torn mozzarella as well.
- Slide each piece of pizza into the hot oven, either on the shelves or baking sheets. Now, it's a good idea to reduce the heat to medium - you don't want to burn your pizzas. In order to avoid overcrowding and bake the Florentine quail eggs pizza properly, only bake 1 or 2 at a time. Leave them in the oven for 15 - 20 minutes.
- Then slightly clear out 5 small spots on the surface by nudging the toppings away. This way you make room to crack the 5 quail eggs (on each pizza) in the middle of the cleared spots. Continue baking them for another 7 - 10 minutes.
I think that this simple recipe is enough on its own. But, since taste is subjective, I thought I’d provide a few more options: If you want to, you can add other ingredients as well, such as mushrooms and/or small broccoli florets. Or, if you feel like you need more protein, add some salami or chorizo.
As you can see, making your very own Florentine quail eggs pizza isn’t at all as hard as it may have seemed when you first thought of it. What you need is curiosity, a will to try, and, of course, a passion for good food. If you liked this quail egg recipe and you tried it out yourself, let me know in the comments below. I’d love to hear and learn from you.