Pizza with Bechamel sauce, asparagus, quail eggs, and Coppa

Pizza with Bechamel Sauce, Asparagus, Quail Eggs, and Coppa

If I'm dreaming of a pizza that combines refinement with comfort, this is the perfect recipe! A pizza with Bechamel sauce, crunchy asparagus, delicate quail eggs, and savory slices of Coppa is truly a culinary masterpiece. This unique combination transforms a simple pizza into a gourmet experience.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 2 large pizzas

Ingredients

For the dough:
- 400 grams whole wheat flour
- 100 grams cornmeal
- 7 grams dry yeast (approximately 1 packet)
- 325 ml warm water
- 1/2 tablespoon sugar
- 1/2 tablespoon salt

For the Bechamel sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 230 ml skimmed milk
- A pinch of nutmeg
- 30 grams grated Parmesan
- 200 grams grated Cheddar cheese
- Freshly ground pepper
- 2 egg yolks

For the topping:
- 1/2 bunch fresh asparagus
- 50 grams frozen peas
- 50 grams large frozen beans
- 10 quail eggs
- Slices of Coppa or Prosciutto, to taste

For the basil sauce:
- 1/2 bunch fresh basil
- 1/2 clove garlic
- Salt
- Extra virgin olive oil

Preparation

1. Preparing the dough:
In a large bowl, mix the whole wheat flour, cornmeal, and salt. In another bowl, combine the warm water with the yeast and sugar. Let the mixture sit for 5-10 minutes until the yeast starts to bubble. This ensures effective fermentation.

2. Forming the dough:
Add the yeast mixture to the dry ingredients. Use your hands to combine the ingredients until you get a smooth dough. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes elastic and soft. This is a crucial moment; kneading well helps develop the gluten, giving a perfect texture.

3. Rising the dough:
Place the dough in a clean bowl, cover it with plastic wrap and towels, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

4. Preparing the Bechamel sauce:
In a saucepan, melt the butter over low heat, then add the flour and cook the mixture for 4 minutes, stirring constantly to avoid burning. This is a roux, the base of the Bechamel sauce. Gradually add the milk, whisking to avoid lumps. Continue cooking until the sauce thickens.

5. Finishing the Bechamel sauce:
Once the sauce is ready, remove it from the heat and add the Parmesan, Cheddar, egg yolks, nutmeg, and pepper. Mix well until smooth.

6. Preparing the vegetables:
Boil the asparagus in boiling water for 4 minutes, then rinse under cold water to stop the cooking. At the same time, rinse the peas and beans in hot water to thaw them.

7. Preparing the basil sauce:
Gather the basil leaves, rinse them, and place them in a mortar. Add the garlic and a pinch of salt, then crush everything until you get a fine paste. Gradually add olive oil until it becomes a liquid sauce, but with a good consistency.

8. Forming and baking the pizza:
After the dough has risen, divide it into two equal parts. Roll out each part on a floured surface, forming thin circles. Place the pizza base on a preheated pizza stone or aluminum foil.

9. Adding the ingredients:
Spread each pizza with the Bechamel sauce, then add the peas, beans, and asparagus. Place the pizza in the preheated oven at 220 degrees Celsius, on the middle or bottom rack. Bake each pizza for 12 minutes.

10. Adding the quail eggs:
After 12 minutes, remove the pizza from the oven and crack 5 quail eggs in different spots on each pizza. Put it back in the oven for another 2-3 minutes, until the eggs are cooked but the yolks remain slightly soft.

11. Finishing the pizza:
After baking, remove the pizza from the oven and drizzle the basil sauce and slices of Coppa or Prosciutto on top. Drizzle everything with extra virgin olive oil for added flavor.

Chef's Tip
To achieve an even crispier pizza crust, you can use a preheated pizza stone. Additionally, you can add other seasonal vegetables, such as cherry tomatoes or olives, to diversify the flavor. A wonderful idea would be to try this pizza with a dry white wine or a fresh lemonade to complement the culinary experience.

Nutritional Benefits
This pizza is not only delicious but also healthy. Whole wheat flour provides fiber, while asparagus and peas offer essential vitamins and antioxidants. Quail eggs are an excellent source of quality protein, and the cheeses provide calcium and healthy fats.

Frequently Asked Questions

What can I use instead of quail eggs?
If you can't find quail eggs, you can use small chicken eggs, but the cooking time may vary.

Can I make the dough in advance?
Yes, you can prepare the dough 1-2 days in advance. After it has risen, place it in the refrigerator covered. When using, let it come to room temperature before using it.

How can I vary the recipe?
You can experiment with different types of cheese, such as goat cheese or ricotta, and you can add herbs like oregano or fresh basil to the Bechamel sauce.

Conclusion
This pizza with Bechamel sauce, asparagus, quail eggs, and Coppa is not just a recipe, but a story of taste and textures, a combination of tradition and innovation. I encourage you to try this recipe and enjoy every bite. Every pizza you create is an opportunity to explore and add a personal touch, so don't be afraid to experiment. Bon appétit!