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Rustic Quail Pizza

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. This recipe yields 2 pizzas.



  • 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.


Note: You can replace tomatillos with green tomatoes.