Quail Egg Pizza Carbonara
- Prep time: 25 minutes
- Cook time: 14 minutes
- Yields: 12-inch pizza, Serves 2
Now, imagine the idea of eggs on pizza (it’s as amazing as you think it is), and then picture a classic dish of pasta carbonara, with its decadent cheesiness and saltiness. The lardons of pancetta elevate this pizza beyond anything you’ll find in the frozen food section.
- 1 pizza dough ball (roughly around 600g)
- 1/2 cup (or more) all-purpose flour, for dusting
- 4 slices pancetta, cut into lardons (thick slices, cut into cubes or thick strips)
- 1/2 cup shredded mozzarella
- 1 ball of fresh mozzarella (125g)
- 6 quail eggs
- Parmigiano-Reggiano, shaved
- Pepper, to taste
- Extra virgin olive oil, to taste
Place a pizza stone or tray on an upper rack in the oven. Preheat oven to 260°C/500°F
Crack quail eggs into a small bowl and set aside.
Once the oven reaches the desired temperature, switch the oven to broil for 10 minutes before putting the pizza in the oven.
While the oven is heating up, flour your work surface.
Place dough on floured surface and roll out, making sure both sides are well floured.
Transfer pizza disk to an upside down baking sheet, making sure the dough can move around freely and not sticking to the the tray.
Spread the grated mozzarella over dough, followed by the pancetta, and then the sliced fresh mozzarella.
Crack fresh pepper on top of pizza.
Turn off the broiler and gently slide pizza onto heated tray that is inside the oven.
Close the door and turn the oven back on to 260°C/500°F.
Bake pizza for 7–9 minutes or until the pizza’s crust is golden.
Slide the oven rack out and gently place quail eggs over the pizza.
Slide the rack back in the oven and change oven settings back to broil.
Bake for 2-3 more minutes. Egg whites should be cooked and the yolks should be runny.
Take pizza out, drizzle with olive oil, sprinkled shaved Parmegiano-Reggiano, slice and enjoy!