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|
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|
|Game Farm quail breasts|
|Pizza with spiced quail, roma tomatoes, feta cheese and lemon wedges|
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|
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.