Saturday, March 31, 2007

Making pizza

Resting the dough

Pizza with toppings ready for the oven

Pizza ready for eating

I was reading through The Kitchen section of Apartment Therapy the other week and there was a discussion about what to do with quail eggs and there was a link to this recipe at Lex Culinaria for prosciutto and quail pizza that appealed.I'd seen quail eggs used in recipes in Delicious magazine but had never tried them so bought a dozen one day.
Last Sunday i had the house to myself and thought it would be a great opportunity to make make this so i could make as much mess with the flour as i wanted.I selected this pizza dough recipe from Epicurious. For some reason i was scared to make anything with yeast,i tend to think that something will go wrong with ingredients that react.
Making the dough was so easy and i love watching and hearing the sound of the ball of dough form in the food processor while it spins around.

After i rolled out the pizza,i let it cook in the oven for about 10 minutes.Instead of adding tomato paste to the bottom i applied some crushed garlic which brought out the most amazing aroma to the kitchen while it cooked.I added some boccocini,then tore shreds of prosciutto allover,tomato,rocket and shaved parmesan.I let it cook in the oven for about 10 to 15 mins then topped it with a few quail eggs and put it back for a final 5 minutes.
It tasted lovely and it was very satisfying knowing i had made it from scratch.
Only thing i wouldv'e changed was adding the shaved parmesan and rocket at the end with the eggs.

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