In a bowl combine the dry ingredients and mix well. Pour the water and oil and knead the dough.
Let it rise for 1 hour.
That looks perfect!
Preheat the oven to 380F. Knead the dough and add more whole wheat flour if it is too sticky. Cut the dough into 4 equal pieces.
Add some cornflour on the surface and place 1 piece on the dough. Add a bit more corn flour and start making a circle. Thin out evenly.
Place the dough in an oiled pan and spread 1 tbsp. Pesto. Layer mozzarella and tomatoes. Bake for 5 minutes.
Now take the pizza out from the oven and ½ cup spinach and crack 3 quail eggs. Bake for 5 more minutes.
You can make 4 medium-sized pizzas with this dough recipe. But you can also make mini pizzas. If you want to make mini pizzas flatten 1 piece of the dough and cut smaller circles.
Place them in a pan and spread tomato puree, and layer mozzarella. Bake for 5 minutes.
Take the pizza out of the oven and top with spinach and 1 quail egg per 1 mini pizza. Bake for 5 minutes more.
Serve and Enjoy!
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