Spinach Pizza with Quail Eggs

Pasta dishes are just always delicious!

Prepare the dough as described in the recipe. For a large tray with two different toppings, make twice the amount of dough.

Preheat the stove to 175 or 250 °C, depending on the dough.

Clean, rinse, drain and coarsely chop spinach. Peel onion and chop into small cubes. Sauté both in 2 tbsp. olive oil, evaporate liquid. Carefully squeeze spinach to make it completely dry before further processing.

Grease baking tray, (better flour it). Roll out dough and place on baking sheet. Form a narrow edge. For a two-topping pizza, mark a dividing line on a large baking sheet (double the amount of dough) with a thin strip of dough.

Season spinach heavily with salt and freshly ground pepper, add crushed garlic and torn basil leaves. Spread the vegetables evenly on the pastry base. Cut the anchovy fillets into very narrow strips and use them to mark eight portions on the pizza.

Break a quail egg into each unit. Arrange mozzarella cheese cut into thin strips around each egg, drizzle with 2 tbsp olive oil and bake for 25-half hours.

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