When you serve this brunch pizza topped with creamy herbaceous ricotta, earthy mushrooms, perfectly cooked quail eggs, and frisée that's been gilded in a warm pancetta vinaigrette you will be the Queen or King of brunch! Click To Tweet
Brunch Game Mastered!
When you serve this bistro brunch pizza topped with creamy herbaceous ricotta, earthy mushrooms, perfectly cooked quail eggs, and frisée thats been gilded in a warm pancetta vinaigrette you will be the Queen or King of brunch!
Not only is prep time decreased by utilizing the ever convenient store purchased pizza dough but it is made your own by being rolled in thyme leaves to kick up the interest a notch! The mushrooms bring about a great earthy flavor that pairs very well with the herbs in the crust and creamy ricotta. The decadence doesn’t stop there when you bite into the ever rich yolk of the quail eggs. To finish and brighten up your palate is the fresh frisée and crispy pancetta that is dressed in a warm vinaigrette. You don’t need any special gadgets as your everyday cast iron works great hear for a crispy crust that lets you know you are eating something delicious! Please give this recipe a try and let me know what you think! 🙂
- 2 tablespoons semolina flour or extra fine cornmeal
- 16 oz prepared pizza dough store purchased
- 1 tablespoon thyme leaves fresh
- 2 tablespoons olive oil
- 3/4 cup parmesan cheese shaved
- 1 tablespoon unsalted butter
- 12 oz white beech mushrooms about 2 cups
- 1/8 teaspoon kosher salt
- 1/2 cup ricotta cheese whole milk
- 1 large egg
- 1 tablespoon tarragon finely chopped
- 1 teaspoon lemon zest fresh
- 1/2 cup pecorino cheese grated
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon kosher salt
- 6 quail eggs
- 2 cups frisée lettuce torn into bite sized pieces
- 4 oz pancetta diced
- 1 tablespoon rendered pancetta fat
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon granulated sugar
- 1 teaspoon fresh chives minced
- 1/8 teaspoon black pepper freshly ground
Preheat oven to 450 degrees. On parchment paper sprinkle semolina flour over surface. Place pizza dough onto parchment and sprinkle with thyme leaves. Roll out dough using a rolling pin or simply stretching to a circle at least 14 inches in diameter. Add two tablespoons of olive oil to a 12 inch cast iron pan that is at least 2 inches deep. Place rolled out dough into pan and push up the sides. Allow dough to rest for 5 minutes. Stretch dough back up sides if it as slipped down and dock dough with a fork all over to decrease bubbling. Place into oven and pre bake for 10 minutes. After 10 minutes remove from oven. Top pre baked crust with parmesan cheese and set aside.
While pizza crust is pre baking cook mushrooms. In large sauté pan over medium high heat cook butter until foaming subsides. Add mushrooms in a single layer and cook stirring once until nicely browned; about 6 minutes. Season with kosher salt and scatter over par baked crust.
In medium sized bowl whisk together ricotta, egg, tarragon, lemon zest, pecorino cheese, pepper and kosher salt until nicely combined. Drop 6 dollops of ricotta mixture evenly spaced onto mushrooms. Place in oven and bake for 15 minutes.
Remove pizza from the oven and using the back of a tablespoon make an indentation into ricotta mixture. Carefully crack quail eggs into a ramekin and place eggs into indentations. Return pizza to oven and cook for an additional 6-7 minutes.
Add torn frisée to medium sized bowl. In medium sized sauté pan cook pancetta over medium heat until crisp about 5 minutes. With a slotted spoon remove crispy pancetta and add to the frisée bowl. In small bowl reserve 1 tablespoon of the pancetta fat. To the fat whisk in the red wine vinegar, mustard, sugar, chives and black pepper. Add dressing to salad and toss to combine. Remove pizza from the oven and top with frisée and serve immediately.