shakshuka, but make it pizza!
as you may or may not know, justin & i have become quite the pizza makers over the last few years. making homemade pizza dough is justin's favourite thing to make & he has tested so many different recipes. this no knead pizza dough (linked below) is by far the easiest dough to make & produces such a flavourful crust. all you need to do is plan ahead!
with easter right around the corner & smaller gatherings to be hosted, i think a family pizza party would be a great way to celebrate the holiday! this shakshuka pizza can work for either brunch or dinner & is super simple to make. i use pomi USA'S 100% chopped tomatoes as the base to the sauce, as using a quality tomato is everything in this recipe (well, all pizza recipes). the sauce is gently simmered with middle eastern spices you would find in shakshuka, but without the full effort of making a shakshuka sauce.
whether you are using a pizza stone or baking sheet to cook the pizza, i highly (highly) recommend transferring the dough onto parchment paper throughout the entire baking process. i speak from experience that transferring freshly cracked eggs without parchment will not go over well. trust me on this one!
xo
ingredients
- 1 batch no knead pizza dough
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 medium onion, chopped
- 2 cloves of garlic, minced
- 750 grams (26 oz) pomi USA's chopped tomatoes
- salt & pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pinch red pepper flakes
- 6 large eggs, room temperature
- 5 ounces feta, crumbled
- fresh parsely, roughly chopped
directions
- preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.
- in a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.
- stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.
- divide dough into two. on a lightly floured surface shape each piece into a 12-inch circle. transfer to parchment paper.
- brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.
- remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.
- transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.
- garnish with parsely & enjoy!
