Grilled Pizza with Arugula, Caramelized Onion and Quail Eggs

This is a pizza G has been hankering to make for some time now:Grilled Pizza with Arugula, Caramelized Onion and Quail Eggs

Last fall when we were on our annual Tri Cities wine excursion with our wine pals we had lunch at a fav spot in Prosser called the Wine O'Clock run by the Bunnell Family Cellars.And we had a pizza there that truly inspired our creation.

It was the addition of the quail eggs that really intrigued us both. To be honest this was my first attempt to try to like a soft cooked egg and this first taste really opened a new world for me.

But this pizza actually has a layering of flavors that really hits the perfect spot with both of us; caramelized onion: LOVE caramelized onions. And then our favorite Salumi Mole' salami made by Mario Batali's family. YUM what could be better really.

First G went over to a new spot he's been following Food Wishes to find a recipe for homemade dough and sauce. He went with this one (linked to the Foodwishes site.)

He made his dough

and sauce with canned Italian tomatoes.

After the dough was ready

 we did a pre-baking of the crust on the grill first.

Once the crust was pretty well cooked we then we added the sauce

and the toppings of caramelized onions,

cheese and the mole' salami.

We then put it back on the grill for about 8 minutes or so.

While the pizza continued to cook I opened a bottle of Barnard Griffin 2007 Petit Verdot. A wonderful wine that we received through our wine shipment.

 G then cracked the tiny quail eggs.

We found their shell is pretty resilient so we actually had to use a knife to help crack it in a way that wouldn't also break the yolk.

We took the tiny eggs out to the grill and added them to the pizza.

You use the heat of the pizza to cook the eggs.

Unfortunately we left the eggs on the grill a bit too long and our pizza turned out pretty crispy and the eggs a little more hard cooked than G really wanted. (They were perfectly cooked for my liking.)

We added some arugula,

black and red pepper flakes and then the final addition of a drizzle of olive oil and some grated Parmesan-reggiano.

This pizza had an amazing layering of flavor.

It was excellent. Truly excellent.

 We will be making round two again though soon as G is determined to not overcook it the second time. Regardless this pizza was a HUGE HIT!

Recipe:

 Grilled Pizza with Arugula, Caramelized Onion and Quail Eggs

See recipe for pizza dough & sauce linked about to Foodwishes

1 1/2 sweet white onion, sliced thinly ( walla walla was our choice)

1 tblspn each of olive oil & butter

10-16 pieces of salumi mole' salami

3/4 Cup shredded italian style cheese

4 quail eggs

a handful of arugula

Grated Parmesan-reggiano

drizzle of olive oil

sprinkle of black pepper and red pepper flakes

1) Prepare dough and sauce as directed.

2)Slice onion thinly. Cook on medium-low heat  in pan with olive oil & butter. Cook until fully brown and caramelized (12-20 minutes.)

3) Roll dough out on pizza stone. Cook on grill until firm and fairly cooked through.

4) Remove from grill. Add sauce, cheese, caramelized onions and salami.

5) Cook on grill until almost fully cooked.

6) Crack quail eggs into separate containers. Pour individual eggs onto top of pizza while on grill. Cook until whites of eggs are cooked.

7) Pull pizza from grill. Top with arugula, drizzle olive oil, sprinkle black pepper & red pepper flakes. Grate Parmesan-reggiano cheese on top.

8) Slice. Enjoy!