The longganisa (native sausage) and whole eggs combination is a Filipino favorite all-day breakfast meal. They’re usually served with rice and a simple tomato salad on the side. Instead of serving longganisa and eggs with rice, I turned them into pizza topping. The dough is homemade. So is the tomato sauce. Pizza is Italian but the toppings that went into this pizza give it a very Filipino character.
The idea isn’t mine. Months ago, a friend of a friend shared a photo of a similar pizza in his Tumblr account (thank you!) and I’ve been intrigued ever since. But I struggled with an egg allergy for months and it was only recently that I started eating eggs, and anything with eggs, again. It’s Valentine’s Day. And eating a pizza with about a dozen whole (quail) eggs in it is my way of celebrating. Of course, I didn’t eat all the quail eggs… just a few.
Ingredients
- about 400 g. of garlicky longganisa
homemade pizza crust
homemade tomato sauce
250 g. of shredded mozzarella cheese
12 to 15 quail eggs
1 large onion, thinly sliced, separated into rings
salt
pepper
about 1 tbsp. of cornmeal (or substitute bread crumbs)
Instructions
- Prepare the homemade pizza crust dough. While the dough rises, prepare the toppings.
Make the tomato sauce. But cook it a little longer so that you have a chunky paste instead of a thin sauce. Cool the tomato paste.
Cut the longganisa casings and press to separate the filling. Discard the casings. Crumble the filling.
Pan fry the longganisa filling in an oil-free non-stick pan until lightly browned. Transfer to a plate and cool.
Once the pizza dough has risen, preheat the oven to its highest setting.
Assemble the pizza.
Sprinkle the pizza pan with cornmeal or bread crumbs. Lay the pizza crust on the pan.
Spread the tomato paste over the crust.
Sprinkle half of the cheese over the tomato paste.
Add the browned longganisa filling. Spread to distribute evenly. Season with salt and pepper.
Now, take your quail eggs.
Crack the quail eggs, one by one, on top of the longganisa filling. Space them well so that they are nicely distributed over the entire surface of the pizza.
Next, the onion rings. Scatter them over the entire pizza too.
Finally, the remaining mozzarella cheese.
Bake in a very, very hot preheated oven for seven to 10 minutes or until the crust is lightly crisp and the toppings are nicely browned.
Slice and serve at once.
Cooking time (duration): 30 minutes, excluding the preparation of the pizza crust
Number of servings (yield): one 14-inch pizza good for 4
Meal type: lunch
oh. my. god. this is genius. i am goin to try this!! then, the 2nd pizza, ill use salted eggs instead of quail eggs. heehee.
Oh, the quail eggs were raw when added to the unbaked pizza. Salted egg is already hard boiled so it might dry up during baking.
Oh wow..that looks amazing. I would never think of using longonizia on pizza. This is a must try for me.
hi connie my first time to comment.. love your creative dishes..this is really very
nice something different i have to be off to make this i’m an rn working 7A -7P 3 X A WEEK an allday affair here in States everything is fastfood not really healthy
at least fresh quail eggs are available
now where I live. Keep up the good job!
Tried this with a store bought dough. It was amazing!!! thank you so much for the recipe. Your home made tomato sauce is amazing too!
Brilliant idea—the quail eggs!I’ll do this soon.
Hi Connie,
Great Pinoy version of the pizza! I’m sure it’s way better than Pizza Hut’s attempt at Pinoy pizza, i.e. pizza lechon, which my sister says is topped with lechon skin & comes with lechon dipping sauce. Anyhoo, wanted to share the menu at Maharlika, a Pinoy pop-up brunch restaurant here in New York City. http://images.nymag.com/images/2/daily/2011/01/21_maharlika-menu.pdf
I had the Eggs Imelda which is their take on Eggs Florentine. Genius!