Guanciale and Quail Egg

Welcome to the brunch-inspired culinary experience of Guanciale and Quail Egg pizza. This unique pizza elevates the classic bacon and eggs combo to new heights, California style. The traditional bacon is replaced with rich and flavorful guanciale, made from hog cheeks or jowls, while the eggs are sourced from our state bird—the quail. To add another layer of taste, we include thinly sliced potatoes, turning this pizza into a complete brunch feast. With a multigrain dough as the base, a melty mozzarella cheese layer, and a delightful mix of guanciale, quail eggs, and cured chorizo, this pizza promises to be a delightful journey for your taste buds. Top it all off with fromage blanc, Calabrese peppers, rosemary, and a lavender-infused salt for the perfect finishing touch. Join us as we embark on this one-of-a-kind pizza adventure that fuses breakfast and lunch flavors in the most mouthwatering way.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Multigrain Dough
• 1 part flour mixed with 1 part semolina, for dusting
• ½ teaspoon (0.5 grams) ground dried lavender
• 2 tablespoons (28 grams) fine sea salt
• 1 (3-ounce/85-gram) white potato, 2 inches in diameter
• 7 ounces (200 grams) whole-milk mozzarella cheese, shredded (1¾ cups)
• 0.6 ounce (18 grams) thinly sliced guanciale
• 1 ounce (30 grams) thinly sliced cured chorizo, preferably Fra’ Mani
• 3 quail eggs
• ¼ cup (55 grams) fromage blanc
• 1 teaspoon (5 grams) crushed Calabrese peppers
• Fresh rosemary, minced, for sprinkling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and let it warm to 60°F to 65°F at room temperature.
2. Make the lavender salt by stirring together the lavender and salt or crushing them together with a mortar and pestle for a finer grind.
3. Cut the potatoes into paper-thin slices using a mandoline and soak them in very cold salted water for 30 minutes. Drain, repeat the soaking process, then drain again and dry on paper towels.
4. Dust the work surface with the dusting mixture and roll out the dough into a 13-inch round.
5. Bake the dough with mozzarella cheese for 7 minutes on a pizza stone or baking steel.
6. Add guanciale, chorizo slices, and quail eggs on top of the partially baked pizza and continue baking until the bottom is browned and crisp and the eggs are just set.
7. Garnish the pizza with fromage blanc, Calabrese peppers, rosemary, and a light dusting of lavender salt.

YIELD:

• One 13-inch pizza with 6 slices.

SPECIAL INSTRUCTIONS:

• Soak and drain the potato slices in salted water to remove excess starch and ensure a crisp texture when baked.
• Keep an eye on the quail eggs while baking to ensure they are cooked to your preferred level of doneness.

TIPS:

• Experiment with various cured meats to find your favorite combination alongside guanciale and chorizo.
• Customize the pizza by adding your favorite brunch toppings such as caramelized onions or sautéed mushrooms.

The Guanciale and Quail Egg pizza is a celebration of creativity and innovation in the realm of pizza-making. By transforming the traditional bacon and eggs combination into a California-inspired brunch feast, this pizza opens up new horizons for culinary enthusiasts seeking unique flavor experiences.

At our pizzeria, we embrace the art of combining unexpected ingredients to create extraordinary dishes, and the Guanciale and Quail Egg pizza is no exception. The star of the show is guanciale, a rich and flavorful bacon made from hog cheeks or jowls. Its distinct taste infuses the entire pizza, making every bite a savory delight.

The final touches of fromage blanc, Calabrese peppers, rosemary, and lavender-infused salt bring balance and complexity to the flavor profile. The creaminess of the fromage blanc adds a luscious touch, while the Calabrese peppers infuse a hint of spiciness. A sprinkle of rosemary imparts an earthy aroma, while the lavender salt adds a subtle floral note that enhances the overall taste sensation.

As you indulge in the Guanciale and Quail Egg pizza, we invite you to savor every moment, exploring the harmonious blend of flavors that dance on your palate. This pizza is a testament to the endless possibilities of combining ingredients thoughtfully to create an unforgettable dining experience.

In conclusion, the Guanciale and Quail Egg pizza embodies our philosophy of culinary exploration and artistic expression. We hope that each bite leaves you feeling inspired to embark on your own creative culinary journey. Join us at our pizzeria to indulge in the flavors of this exquisite pizza, where California meets breakfast and lunch in a delightful fusion of taste.