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

Posted on April 15, 2013

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