I suffer from mini things. I want everything mini. Mike also bought a Mini Cooper because he knows that I like mini things a lot. I can’t help it, I think everything is better! This morning, Mike and I were talking about how I wanted to make grated cheese for breakfast and I said, what to say about mini breakfast? He shot me straight down because according to him: Mini doesn’t taste better.
Ahh! I beg to be separated, especially when it comes to laying eggs, which is the smallest meal there. I love the white yolk, the outer speckle-y shells, the yellow kid on the inside shells, and the way they look like a regular-sized egg, but the rich yolk for the Mini.
Anyway, this pizza was very tasty – such a delicious pizza I had to make it twice, but you doubt it for many reasons. See, for some reason on the first go round, I forgot to lightly heat my pizza pan. Perhaps it was because instead of my usual morning shot of espresso, I had just poured? Whatever the reason, instead of my usual (a light coating of oil and dust of cornmeal), I lightly dust it with semolina, as one does, after it came out and I was ready to cut it and eat it, I found out that the pizza basically sticks to the pan itself. Tragedy! Luckily, I had a second pulp of no-noot dough hanging in the fridge, so I was able to make another pizza. crisis averted 🙂
Requirement
- oil for the pan
- 12 quail eggs
- 1 ball no-knead pizza dough or pizza dough of choice
- 1/3 – 1/2 cup pizza sauce, depending on how saucy you like your pizza
- 1 – 1.5 cup shredded mozzarella
- 6-8 slices thin deli ham
- fresh basil, if desired
- red pepper flakes, if desired
Arrange a rack in the middle of the oven and preheat at its hottest setting, 500 ° -550 °.
In a non-stick pan, fry the quail eggs in a touch of oil for 1-2 minutes over medium heat. To cancel.
If desired, grease a cast iron pan with cornmeal and lightly dust. Or, lightly grease and dust a baking sheet. Shape the dough into a circle, pushing gently until quite thin. Spread almost to the edges on the sauce. Top generously with a sprinkling of chopped mozzarella and red pepper flakes. Top with ham and bake for 10-15 minutes, or until the crust is puffy, crisp and slightly blistery. Remove and top with quail eggs and freshly torn basil. If desired, enjoy immediately with extra red chili flakes.
