Quail Egg, Pesto and Asparagus Pizza
Warm summer nights call for fresh asparagus and pesto pizza on an almond flour crust.
Servings 4 -8 servings
Ingredients
Almond Crust
- 5 cups almond flour
- 4Â eggs or 4 flax eggs
- 1 teaspoon salt
- ¼ cup olive oil
Pesto
- 4Â cups fresh basil
- 1 clove garlic
- 2 tablespoons pine nuts
- 1/4 cup olive oil
Toppings
- 10 quail eggs
- 1 bunch asparagus tips
Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the almond flour, eggs, ½ teaspoon salt, and olive oil.
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Roll out the dough onto the prepared baking sheet.
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Bake until the edge are golden brown, about 12 minutes.
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Meanwhile, prepare the pesto by adding the basil, garlic and pine nuts to a food processor. Process until blended. With the motor running, stream in the olive oil.
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Once the crust has turned golden, spread the pesto in a thin even layer (you may have some pesto leftover—save for another use!). Add the blanched asparagus and quail eggs.
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Bake for 6-9 minutes. 6 minutes will result in a runny egg and 9 minutes will result in a firmer egg yolk.
Recipe Notes
Note: this recipe can easily be halved.
