Roll out of bed and wish really hard that someone special will bring you this brunch-y pizza topped off with melty mozzarella, ham, and mini sunny side up quail eggs.Jump to recipe
I’m obsessed with mini things. I want everything mini. Mike even bought a Mini Cooper because he knows I love mini things. I can’t help it, I just think everything mini is better! Just this morning, Mike and I were chatting about how I want to make breakfast grilled cheese and I said, what about MINI breakfast grilled cheese sliders? He straight up shot me down because according to him: mini does not taste better.
AHEM! I beg to differ, especially when it comes to quail eggs, which are the cutest mini food out there. I love the rich yolk to white ratio, the outside speckle-y shells, the pale baby blue of the inside shells, and the way they look like a regular sized egg, but mini.
Anyway, this pizza was delicious – so delicious I had to make it twice, but not for the reasons you suspect. See, for some reason on the first go round, I forgot to lightly oil my pizza pan. Maybe it was because instead of my usual morning shot of espresso, I just had pour over? Whatever the reason, instead of doing my usual (light coating of oil and a dusting of cornmeal) I just lightly dusted it with semolina, as one does. Of course, after it came out and I was ready to cut in and eat it, I discovered that the pizza basically glued itself to the pan. TRAGEDY! Luckily, I had a second pall of no-knead dough hanging out in the fridge so I was able to make another pizza. Crisis averted :)
Wishing you a pizza-filled Sunday!
Breakfast Pizza with Ham and Egg Recipe
makes 1 pizza
- 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 middle of oven and preheat to its hottest setting, 500°–550°.
In a non-stick pan, fry quail eggs sunny side up in a touch of oil, 1-2 minutes on medium heat. Set aside.
Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Or, lightly oil and dust a baking sheet. Shape dough into a circle, pushing gently until fairly thin. Spread on the sauce almost to the edges. Top generously with the shredded mozzarella and a sprinkling of red pepper flakes. Top with ham and bake for 10-15 minutes, or until the crust is puffy, crisp and slightly blistered. Remove and top with the quail eggs and freshly torn basil. Enjoy immediately with extra red pepper flakes, if desired.