As you may know, I love putting eggs on top of things. One of the things I’ve been wanting to try is egg on pizza.
This is totally a thing! The lava-hot pizza comes out of the oven, an egg is cracked in the middle, and it cooks from the residual heat. Then you slice it up and everyone has some delightful drippy egg on their piece. Yum.
Yum, but, you know — drippy.
There has to be a better way, right? And after some pondering, I realized… quail eggs! Their diminutive size ensures that you get it in one bite. You still get the yolk explosion, just in your mouth instead of all over your plate. Not to mention, with them evenly dotted over the top you can ensure that there’s enough egg for everyone to be satisfied.
For even more fun, I swapped out a tomato base for another idea that’s been bouncing around in my head for a while: a pizza sauce made out of caramelized onions.
Not a date night pizza, I guess.
But man, oh man, is it good.
The caramelized onion plays beautifully with the sweetness of fresh crushed thyme and fig jam, one of my favorite combinations. The bitterness of the arugula and the smoky, salty cheese balances it all out.
What I’m saying is, it’s good. Real good. And if you make the caramelized onions and pizza dough ahead of time, it’s quick.
You could even be horrible like me and use store-bought pizza dough. Nobody will complain, I promise.
Fig and Onion Pizza with Quail Eggs
1 ball pizza dough (use your favorite recipe or store bought)
2 teaspoons olive oil
1/4 heaping cup caramelized onions *
1 tablespoon fig jam
2 teaspoons fresh thyme
pinch hot smoked paprika
1 cup arugula
3.5 ounces smoked provolone cheese, shredded
2 ounces low-moisture mozzarella cheese, shredded
9 quail eggs
fresh cracked black pepper, to taste
With a fork, stir caramelized onions and jam together until fully combined. Sprinkle thyme leaves in onions, crushing them between your fingers as you do. Add a pinch of smoked paprika, and stir again to combine. Set aside.
Cut a piece of parchment paper the size of your pizza pan.
Preheat oven and your pizza pan according to the recipe for your dough — usually around 450 degrees.
Stretch or roll your dough balls to fit the pieces of parchment paper. I’ve found this pizza dough how-to to be helpful.
Brush olive oil on crust with a pastry brush. Then spread the caramelized onion mixture on top of the oiled dough with the back of a spoon. Sprinkle dough evenly with arugula, then top with both types of cheese.
Pick up the parchment papered pie and slide onto the preheated pan in the oven. Bake according to the directions for your dough recipe, minus 4 minutes.
Remove pizza from oven. Crack eggs evenly over the surface. Pop back into the oven to cook the rest of the way, until crust is golden and the egg whites are solid.
Grind coarsely cracked black pepper over the whole thing, then cut into slices and enjoy immediately.
** If you have a recipe you love for caramelizing onions, go ahead and use it. Otherwise, go ahead and do this. This recipe will make enough for the pizza… but since caramelized onions takes so long, just double/triple/quadruple it, please! My last batch was 9 pounds… (6 pounds lacto-veg, 3 pounds vegan). Freeze them in 1/2 cup portions so you can savor them at a moment’s notice.
1/2 lb yellow onions (about 1 small to medium onion)
1 tablespoons butter
1 teaspoons olive oil
1/4 teaspoon salt
Thinly slice the onions in half moons. In a medium pot, heat oil and butter over low heat. Add sliced onions and toss to fully coat. Cover and leave for 15 minutes to soften.
Remove lid and raise the heat slightly. Add in salt and sugar, then cook and stir onions frequently for about 30 more minutes — you want them to be paper lunch bag brown, and for the texture to be gelatinous, almost like preserves or marmalade. These can be refrigerated or frozen for later use. If using immediately, set aside to cool. You’ll be left with approximately 1/4 cup of caramelized onions.