Shakshuka Pizza

Yield:
4 servings

I love making pizza at home, and especially enjoy trying new flavor toppings. Some of our favorites include white pesto pizza with spinach, butternut squash and kale pizza and white pizza with fennel and kalamata olives. Ok, so I veer off a little from the “traditional” when it comes to my at-home pizza experimentation. My sister loves penne vodka pizza, and I have even tried that! Probably not the healthiest meal I have ever prepared…

During Passover I was thinking about Shakshuka, and what a great, versatile dish it is when it hit me: I needed to try shakshuka pizza!

SONY DSCLots of pizzerias around the country have combined eggs and some kind of salty meat as a topping for pizza. So why not a spicy tomato sauce, salty cheese and baked eggs!?

When I eat shakshuka, I like to add feta and have a plate of hummus with tahini on the side so that I can take a nice hunk of warm pita, dunk it into the tomato sauce, a bit of the egg, cheesy feta and tangy hummus. So that was the combination of flavors I was aiming for with this pizza.

This shakshuka pizza is the perfect dish to serve in honor of Israel’s 65th birthday this week. Serve it with some salatim, like Israeli salad and baba ganoush for a complete meal. Don’t feel like making your own tomato sauce? Swap the homemade tomato sauce for a chunky store-bought variety!

Shakshuka Pizza

Ingredients

1 store-bought pizza dough

12 ounce can diced tomatoes

3 Tbsp olive oil

1/2 red bell pepper, diced

1 small yellow onion, diced

1 garlic clove, minced

1 Tbsp tomato paste

1 tsp cumin

1 tsp chili powder

pinch red chili flakes

salt and pepper

olive oil for brushing

2 eggs

1/2 cup crumbled feta cheese

fresh parsley

tahini sauce (optional)

Directions

Preheat oven to 450 degrees. If using a pizza stone, place in the oven to heat up.

In a large saute pan, heat 3 Tbsp olive oil on medium heat. Add onions and saute until they start to get soft. Add garlic and continue cooking for 3-4 minutes.

Add bell pepper, cumin, chili powder, red pepper flakes and tomato paste and saute another 5 minutes. Add salt and pepper to taste.

Add can of tomatoes and simmer for 10-15 minutes.

Roll out dough on lightly floured surface.

Remove pizza stone from oven and place dough on stone. Lightly brush olive oil over dough. Spread tomato sauce over surface of pizza dough, leaving 1 inch border for crust. Crack eggs on pizza and sprinkle with feta cheese.

Bake for 8-10 minutes.

Remove from oven and sprinkle with fresh parsley. Drizzle with prepared tahini sauce if desired.

 

Posted on April 15, 2013

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