Spring Pizza

If this pizza looks familiar it’s because it was made from leftovers from my last post. My point? You can put anything on a pizza. Let me repeat that. You can put anything on a pizza. How dare he put anything on a pizza!? The pizza police might issue a warrant for my arrest but in my defense I can say that over the years I’ve made plenty of leftover pizzas and never had one that wasn’t delicious. Okay, maybe that one time a long time ago with the chorizo, pineapple and sardines but I blame on.. Tequila. Trust me on this, with leftover pizzas the odds are on your side.

Let me deconstruct it for you. A layer of Robiola bechamel tops the pizza dough (which was leftover from a spinach lasagna that I haven’t posted yet) and on top goes asparagus tips, fresh peas, fava beans and a pesto puree. I had three quail eggs who faced an uncertain future in my refrigerator so I found them a new purpose as pizza topping. They seem to be okay with it. I finished the spring pizza with a few thin slices of Coppa, an Italian cured meat from the top of the pork shoulder with bold taste and perfect fat-to-meat ratio. How can this possibly not be delicious?

  • Spring Pizza

  • Makes 2 pizza
    • For Jim Lahey pizza dough:
    • 3 3/4 cups (500 grams) bread flour
    • 2 1/2 teaspoons (10 grams) active dry yeast
    • 1 teaspoon (5 grams) salt
    • 1 teaspoon (5 grams) sugar
    • 1 1/3 cup (300 grams) water, room temp’
    • XV olive oil
    • For the spring topping:
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 2 cups milk
    • salt and pepper
    • 1 creamy Robiola cheese
    • 2 egg yolks
    • 1/2 cup fresh peas, blanched
    • 1/2 cup fava beans, blanched
    • 1 handful asparagus tips, blanched and sliced
    • 1 bunch basil, leaves only
    • 1 garlic clove
    • 1/4 cup extra virgin olive oil
    • 4 or 5 slices of Coppa or Proscuitto
    • 6 quail eggs
    • For the pizza dough:
    • In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.
    • Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.
    • When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.
    • For the pizza:
    • Place a pizza stone in the oven and preheat to 500′F.
    • In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. About 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.
    • Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.
    • Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
    • Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.
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  • Dawn (Kitchen Travels)

    The pizza police are idiots. ;) Leftovers on pizza are the best!

  • http://theindolentcook.blogspot.com/ leaf (the indolent cook)

    That pizza is just bursting with spring – it looks so fresh and gorgeous! 

  • http://www.facebook.com/profile.php?id=617740388 Marc Steyfkens

    when you are in ‘la belgique’ (near paris ;-) ) feel free to visit us, coz with this kind of pizza, you are part of ‘la familia’ ;-)

  • http://willtravelforfood.com/ mayssam @ Will Travel for Food

    How come my leftovers never look so good??

  • stacey snacks

    I am in love w/ crazy Jim Lahey and I love this pizza!  Beautiful spring fling.  

  • http://foodalogue.com/ Joan Nova

    What time is lunch? Looks wonderful as does everything you post.

  • Anonymous

    Yay! I’m glad you agree.

  • Anonymous

    Oh, I know “la belgique”. I’m from France. :) Thanks!

  • Anonymous

    That’s the kind of food that puts people in a good mood! 

  • Anonymous

    They can but you have to ask yourself” “What Picasso would do?” :P

  • Anonymous

    Lunch is a around the clock. :) Thank you, Joan. 

  • Anonymous

    Thank you Stacey!

  • http://www.ouichefnetwork.com Oui, Chef

    Love the idea of eggs on pizza, but always felt that a regular hen’s egg would be too big and overwhelm the whole thing.  Never though of a quail egg….brilliant!  Not that that’s a big surprise to me.

  • Tasteslikehome

    I’m in love with Jim, I’m in love with you… what’s a girl to do? :)

  • Anonymous

    Well, I always felt the same way about eggs on a pizza but now we have a solution, don’t we? :) Thanks Steve!

  • Anonymous

    Jim is still accepting applications. haha

  • http://www.facebook.com/profile.php?id=1475501964 Eric Schranz

    There’s something amiss about the pizza dough recipe. 1/3 c water simple doesn’t cut it.

  • Anonymous

    Oops! It’s supposed to be 1 1/3 cup of water. Just fixed it. Thanks for the heads-up.

  • Crystal @ A Lovin’ Forkful

    Oh wow this pizza looks fabulous and so springy. I hink my husband would actually love a pizza with chorizo, sardines and pineapple, so there you have it – you really can put anything on a pizza, I wholeheartedly agree! : )

  • http://lisamichele.wordpress.com/ Lisa

    What an absolutelky outstanding spring pizza.  I can’t help thinking haricovets verts would make a nice addition for one of the green veg.  I can’t wait to make this!

  • http://lisamichele.wordpress.com/ Lisa

    Umm..haricots verts…typo.

  • http://kitchenconfidante.com/ Liren

    Beautiful and fresh! This would put me in a good mood any day :)

  • http://www.cateror.com/ gina @cateror

    I’ve been craving a true “quattro stagioni” pizza, but this makes me think i’ll just settle for “spring” and be more than content. Looks amazing!

  • http://www.whippedbaking.com/ Kristina

    Congrats on Top 9! Your pizza looks incredible! Especially with that gooey egg, yumm!

  • Anonymous

    Thank you, Liren. I like a lot of colors in my food. :)

  • Anonymous

    Yes, anything green would work here. Feel free to improvise. 

  • zenchef

    haha.. so maybe I’ll keep the recipe for him. :)

  • Anonymous

    Thanks! The egg is the ..err.. cherry on top? 

  • Anonymous

    I like to enjoy one season at the time. :) Thank you!

  • http://skoraczek.blogspot.com/ Lasuch w kuchni

    Your pizza looks great and tastes great :-)  

  • http://anniesdish.com/ Annie Oakley’s Kitchen

    I agree that you can put ANYTHING on pizza. It’s the perfect food, you don’t need anything else. I love the fresh spring ingredients on this one! Never have had an egg on pizza but it looks fantastic!

  • Anonymous

    Lovely looking dish.  The eggs are a wonderful garnish – tasty & visually pleasing.  What could be better?  Agree that pizza is a great vehicle for using up whatever is in your refrigerator.  Nice dish, nice post,nice pictures!

  • http://moodyourfood.com/ Diana @ Mood Your Food

    this sounds delicious and the colors look fantastic!!

  • http://meatballsandmilkshakes.com/ meatballs and milkshakes

    Looks lovely!

  • Tasteslikehome

    Just to be clear, and you’re not? :)

  • Anonymous

    That’s correct. :)

  • http://www.unintentionalsteam.blogspot.com Chris Chang

    Wah! I haven’t been here in such a long time! I really want this right now.  It sounds so so so good.  I think I might try making some pizza dough now.  Thanks for the inspiration Chef Zen! :D

    And yes love that you can put ANYTHING on a pizza but I would prefer it to be edible, not like a dirty sweaty sock :P

  • Gomo @ Chowdivine

    I think the eggs look so yummy on the pizza.   So I’m not mad at you. :-)   Once, someone told my combination of ingredients was “blasphemous.”  Thought that was funny.  I think it’s the unconventional things that make life better anyway.   It’s food!  Should be enjoyed & not taken so seriously, no? 

  • http://www.facebook.com/people/Peter-Minaki/560410552 Peter Minaki

    Those eggs when broken will ooze out and play wonderfully with the prosciutto on the pizza. Ummmmm!

  • http://twitter.com/OCFoodBlogger OCFoodBlogger

    I love the addition of the eggs on this pizza. Thanks for sharing!

  • http://foodmakesmehappy.blogspot.com/ Cindy

    This is so pretty, truly lives up to its name!

  • Anonymous

    I totally agree with you. The only rule there should be about food is that it taste delicious. There’s an infinity of delicious discoveries yet to be made. 

  • Anonymous

    haha.. yes, I would avoid the dirty sock on pizza too. 

  • http://lean-body-boot-camp.com/ des moines personal trainer

    Pizza is my favorite food . I like it and eat it .
    In pizza there are several kind of ingredients included which are   best for health . This is nice and interesting blog and provide best information on pizza . 

  • http://traderjoesrecipes.net/ JD @ Trader Joes Recipes

    Love the topping combo on this – especially like the idea of adding proscuitto and quail eggs.

  • Robin Richardson

     Love breakfast pizzas!

  • http://www.bertosalotti.co.uk/ Berto sofa

    Its really looking Delicious.I like this post.Keep it up.