For a pizza recipe with a mouth-watering twist, try this tasty quail and feta recipe.


  • 2 red capsicums

  • 2 red chillies, seeds removed & coarsely chopped

  • 2 tablespoons olive oil

  • salt and pepper to taste

  • 400g Quail Breast Fillets, halved

  • 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


  • 1.

    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.

  • 2.

    Place capsicum, chilli and oil into the bowl of a food processor and process until smooth. Season to taste.

  • 3.

    Place quail into a medium bowl, add garlic, spices and salt and pepper. Mix well to coat.

  • 4.

    Spread capsicum mixture evenly over the 2 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.

  • 5.

    Top hot pizza with feta and spinach; slice and serve immediately. Squeeze roasted lemon wedges over each pizza slice.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 442kj
  • Fat Total 23g
  • Saturated Fat 8g
  • Protein 28g
  • Carbohydrate 30g
  • Sugar 7g
  • Sodium 614mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tips – 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.

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