Wednesday, May 4, 2011

Quail pizza - are you game?

Pizza toppings can be a pretty good reflection on life. When I was younger I would only eat ham and pineapple pizzas – sweet and easy. As I got older, toppings like pepperoni and olives were interesting new experiences, and it even got to a point where anything went, including seafood and mayonnaise.

And then even later I got to be picky, knowing that anchovies or indeed any seafood, jalapeños or my previously beloved tinned pineapple need not apply for a position on top of my super thin and crunchy pizza base.

Home made quail pizza
And now, at a time I feel I should be making something of my life, I’m doing pizzas my way. Well, sort of.

 I use Pete Evans’ recipe for pizza dough, and love the simple toppings as well as impossibly thin bases at GPO Pizza in Martin Place. And armed with Game Farm quail breast fillets and quite the unique pizza recipe, it seems my way is more a bringing-together of other ways.

Spiced and pan fried Game Farm quail breasts
I’d never thought to have quail on a pizza. In fact, I’d never thought I would be cooking quail. But with a pack of boneless quail breasts, it was more a case of it being out of the packet and ready to go.

Game Farm quail breasts
The spice mix of paprika, cumin, turmeric and garlic smelt heavenly rubbed onto the little medallions, and even better when I pre-cooked them in a pan for a few minutes each side (skin side first). Slicing them apart, I admit I was pretty pleased with myself for cooking them to a just-pink inner.

Pizza with spiced quail, roma tomatoes, feta cheese and lemon wedges
I mostly followed the pizza recipe (which is generally how I follow recipes), though added mozzarella and cheddar cheese, in addition to crumbling feta on top (cheese fiend here, remember?).

I skipped the pine nuts, though I imagine they would have added an interesting texture – but my pizza base was going to be super crunchy anyway.

And I must remember not to tear spinach leaves by hand as they end up looking like a caterpillar has been at them. And maybe leave the quail in larger pieces.

The addition of lemon wedges pre baking was pretty clever too, adding a great zing when squeezed over the quail and particularly with the salty feta cheese.

Pizza toppings including Game Farm quail
It was, as ever, a thin, crunchy base (thanks Pete), especially after a quick turn on the stovetop, and a topping combination that really let the quail shine in its tenderness and easy-scoffing.

And that's my pizza of the moment - game, a tad exotic and just all round good.

Thanks to DEC Communications for the Game Farm products - now looking forward to spatchcock and whole quails too.


OohLookBel said...

Gosh, this looks good enough to serve at Pete Evans' place (and charge $$$ for it). Boneless quail meat is an excellent product, too.

Karen | C&C said...

Oh I LOVE anchovies and seafood on my pizza especially with a bulb's worth of garlic hehe. But I'd happily skip all that for a piece of your quail pizza. Gosh both the pizza and quail breasts looks amazing!

Lorraine @ Not Quite Nigella said...

I was wondering what to do with the quail breasts that I have. This looks like a tasty idea!

Tina said...

Aww, thanks Bel! It was pretty yummy too!

Hi Karen - At least we're agreed on the garlic :)

Hi Lorraine - And they're so easy to use! No deboning, no prep!

Gourmetician said...

WOW! You've posted about the quail already! It was great to meet you tonight Tina. Nice blog :)

Jayson James said...

Totally divine!

Looking at the images, it almost felt like someone just got invited for a festive gathering.

Thanks again for sharing.

chopinandmysaucepan said...

The quail breasts look good enough to eat on its own! I like the lemon wedges on your pizza, gives it a great rustic look and beautiful colours! :)

mademoiselle délicieuse said...

Definitely never had quail on pizza...more used to it being roasted or in Chinese soup! Think the lemon would help to cut through some of the fat but adds some lovely colour too.

Anonymous said...

Great looking pizza, very "gourmet" :)

Dolly said...

ive done peking duck .. delsih//

ur chicken also looks tasty.. arh i havnet had dinner yet.. getting hungry now :(

Rebecca @InsideCuisine said...

the blogger tasting event was fabulous wasn't it! love the idea of deboning the quail with scissors. I'm yet to cook my quails up ... probably a project for this weekend @frombecca

Tina said...

Hi Gourmetician - Nice to meet you too - and it was from an earlier sample ;)

Hi Jayson - It was actually! (over Easter) Good spotting ;)

Hi chopinandmysaucepan - The lemon wedges were a great idea; probably good for chicken too!

Hi mademoiselle délicieuse - I didn't find the quail fatty at all, but the lemon was a lovely flavour to go with it.

Hi lateraleating - Thanks :)

Hi Dolly - Peking duck pizza? Yum!

Hi Rebecca - Butterfyling, I'm OK with. Deboning... still not so sure.

Angie Lives to Eat (and Cook)! said...

Oh quail on pizza? Who would have thought! I do love quail but find their tiny bones so cumbersome, I like the idea of boneless quail breats :)

res said...

Great comments on Pizza Tina. I like a thin crust too, but have perfected a thick sourdough that rises with heaps of air and plenty of crisp crust, satisfying both the crisp and the body. When in SW USA I love the taco al pastor, so decided to do my own version with the pizza in my woodoven. Great results, you can check it out here if you like

Tina said...

Hi Angie - The breast medallions are a godsend! Just season and whack them on! :)

Hi Andrew - Sourdough crust sure sounds good; though I haven't yet tried my hand at sourdough anything...!

Gianna@TheEmptyFridge said...

What a marvelous and delicious idea Tina! My other half absolutely adores the game-y taste of quail, and being a pizza addict myself this is a match made in heaven! What a convenience to have pre prepared quail breast!

Tina said...

Hi Gianna - I didn't find this too gamey at all (maybe the spice rub helped). Love the convenience of the medallions!


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