400g Game Farm Quail breast fillets, halved
2 red capsicums
2 red chillies, seeds removed & coarsely chopped
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
2 x 30cm thin pizza bases
2 tablespoons pine nuts
2 Roma tomatoes, quartered
1 lemon, cut into 8 wedges
150g feta cheese, crumbled
baby spinach leaves, to serve


Pre-heat oven 200°C. Place capsicum onto a baking tray and roast for 20 minutes or until blackened. Remove and place inside a plastic bag or cover with a tea towel. Allow to cool. Remove skin and seeds and coarsely chop. Place capsicum, chilli and oil into the bowl of a food processor and process until smooth. Season to taste. Place quail into a medium bowl, add garlic, spices and salt and pepper. Mix well to coat. Spread capsicum mixture evenly over the two pizza bases, top each pizza with marinated quail, pine nuts and tomato. Place in oven along with lemon wedges and cook for 15 – –20 minutes. Top hot pizza with feta and spinach; slice and serve immediately. Squeeze roasted lemon wedges over each pizza slice.


Use marinated feta or labna. Labna is a soft cheese made from yoghurt. It has a creamy sour flavour. For a shortcut, just use pizza sauce.