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.