Small Spinach Pizzas with Quail Eggs
Ingredients
- For the dough
- 125 grams Quark
- 1 pinch salt
- 2 Tbsps olive oil
- 1 egg
- 1 egg yolk
- 200 grams Pastry flour
- 1 ½ tsps Baking powder
- For the toppings
- 600 grams Spinach
- 1 onion
- 3 garlic cloves
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 scoop Mozzarella
- 8 Quail egg
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the dough, mix the quark with the salt, oil, egg, egg yolk, flour and baking powder to make a smooth dough. Cover and let sit for 30 minutes in the refrigerator.
Rinse the spinach, trim and place in a pot while dripping wet. Cook until wilted, drain in a colander, squeeze out the excess water and chop. Peel the onion, chop and cook in butter until translucent. Squeeze the garlic through a press into the pan, add the spinach and season with salt and pepper. Cook for a few minutes, drain if needed and set aside to cool slightly. Drain the mozzarella and cut into small cubes.
Divide the dough into 8 pieces and roll out the dough on a lightly floured surface. Place on a greased baking sheet and distribute the spinach and mozzarella over the dough. Make a small depression in the center of each pizza and crack a quail egg in the center of each. Bake in the preheated oven for about 20-25 minutes, remove from the baking sheet and serve immediately.
