Rustic Quail Pizza
In my opinion this pizza can’t be beat! My daughter started making this recipe about a year ago and weekly I hear her brothers and sisters beg, “Please make your pizza!” We often use quail, venison or whatever left-over meat we have as a topping. It’s easy to make and its bold flavors bring comforting satisfaction.
I know many families who have “pizza night” every Friday night. I love that idea. I’ve been reading a book that encourages families to make at least one night a week that everyone comes together and unplugs from the world. What better way than to have a different pizza every Friday night?
This recipe can be changed up by changing the toppings. One of my favorite are pickled peppers. You can also make my Easy Skillet Pizza; the crust is thick with crispy edges and a fluffy inside which is very different from this recipe.
For the most part, I don’t diverge far from my Basic Tomato Sauce. I’ve tried many different sauces, but this one is a “keeper.” I simmer the sauce and reduce it which gives it the perfect consistency, and I use fresh herbs and very ripe tomatoes that give it an amazing flavor.
I hope this post gives your family a few new ideas for your Pizza night arsenal!
Hint: Make a double batch of dough and freeze one of the batches for those extra busy days.
Note: If you don’t have all of these ingredients, be creative and use whatever you have on hand. I prefer quail, but any wild game is great as well as leaving it as a veggie pizza.
Rustic Quail Pizza
- 8 cups self-rising flour extra for dusting
- 1 tablespoon Kosher salt
- 1 tablespoon active dry yeast
- 2 ¾ cups warm water
- 1 pint crushed tomatoes
- 4 cloves garlic minced
- Juice of one lime
- 1 tablespoon thyme
- 1/2 cup olive oil for browning and sautéing
- 1 medium eggplant skin removed and thinly sliced
- 4 tomatillos husked and thinly sliced
- 1 pound mushrooms
- 1 cup cherry tomatoes halved
- 1 pound prosciutto sliced
- 1 pound provolone sliced
- Meat of 4 Pan Fried Quail
- ½ cup basil chopped
- Kosher salt to taste
- 2 ½ cups parmesan cheese
- Preheat oven to 400 degrees.
- In a medium-sized bowl, mix flour and salt. Sprinkle yeast over flour and slowly begin to incorporate warm water into the flour with clean hands or a wooden spoon. Using all of the water may not be necessary. Place dough in a non-humid location and let rest for 30 minutes.
- Meanwhile, place crushed tomatoes, garlic, lime juice and thyme in a medium-sized bowl and puree with a stick blender. If you do not have a stick blender place all ingredients in a food processor and puree.
- Heat 2 tablespoons of olive oil in a large sauté pan. When oil is simmering add vegetables in batches until vegetables are soft.
- Sprinkle flour onto work surface and place dough onto the floured surface. Split dough into two equal parts with a knife or a dough scraper. Starting from the center roll out one of the dough balls into a 1/8 inch thick rectangle. If dough is too sticky, sprinkle a little flour on dough and continue to roll. Place dough on a cookie sheet. Repeat with other dough ball.
- Divide toppings between the two pizzas by first adding the sauce leaving an inch around the sides. Continue layering each pizza with provolone and meat from the Pan Fried Quail. Lightly sprinkle entire pizza with salt including the edges. Sprinkle basil and parmesan cheese evenly over pizzas.
- Bake pizzas for 35 minutes or until golden brown and cheese is bubbly. Serve immediately.