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 our 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.
For the Florentine quail eggs pizza base
- 125ml milk
- 1 teaspoon golden caster sugar
- 2 teaspoons dried yeast, but fresh will do just as well
- 500g or a pound ‘00’ pasta flour or bread flour, plus extra for dusting
- 1 tablespoon cold-pressed, organic olive oil
For the topping
- 20 cherry tomatoes
- 4 Kumato tomatoes
- 2 crushed garlic cloves
- small bunch fresh oregano or one tablespoon dried oregano
- 100g or 3.5 ounces baby spinach
- 50g or roughly 2 ounces grated parmesan
- 150g or about 5 ounces fresh, torn mozzarella
- 20 fresh quail eggs
HOW TO COOK FLORENTINE QUAIL EGGS PIZZA:
Prepare the dough:
1. Grab a jug and pour 150 ml of boiling water along with the milk and sugar. Now you can add in the yeast and let it sit for 10 minutes or until froth is formed.
2. 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 in the well and the yeast mixture. Stir the mix properly and knead it in the bowl until you get a soft dough.
3. Lightly dust a solid surface with flour and transfer the mix onto it. Knead for 10 minutes. After you’re finished, place the dough in a bowl and cover it with either a cloth or cling film for an hour. Make sure it’s in a warm place.
Prepare the toppings & baking:
1. Peel the skins off the Kumato tomatoes and put them in a bowl. In order to do it quickly and effortlessly, score the skins with a cross. Then, put the tomatoes in boiling water and wait for a few seconds. This will make the skins peel off easily.
2. Next, grate the Kumato tomatoes coarsely and stir in the garlic and oregano. After this, drench the baby spinach in boiling water in a colander in order to blanch it. When it’s cool enough to handle, squeeze out any excess moisture.
3. Turn the oven on and heat it to 220°C or 428°F. Take the dough and divide into 4, shaping each piece into a ball. Then, roll the bases out flat to about 20-25 cm in diameter.
4. 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 oregano and then add the spinach and 5 cherry tomatoes. Sprinkle some grated Parmesan on top and add some torn mozzarella as well.
5. 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.
6. In order to avoid overcrowding and bake the Florentine quail eggs pizza properly, only bake 2 at a time. Leave them 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 quail eggs in the middle of the cleared spots. Continue baking them for another 7 – 10 minutes.
If you liked this quail eggs recipe and you tried it out yourself, let us know in the comments below. We’d love to hear from you.
Preparation time: 20 minutes
Cooking time: 30 minutes