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!
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!
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
1/2 cup crumbled feta cheese
tahini sauce (optional)
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.
The Prime Restaurant Group is really on a roll lately – they are opening a new location for Prime Grill this Spring, changing the menu of Solo from meat to dairy and they just opened their Neopolitan-style pizza spot with Pizza da Solo, located conveniently for the midtown working crowd at 55th and Madison in the Sony building.
Being half Italian, I do consider myself somewhat of a pizza expert. I also worked at a pizzeria during high school, yet another credential which establishes my expertise in pizza consumption. And I have to say, kosher or not, Pizza da Solo was great – super thin crust, balanced flavors and a good selection of interesting topping combos. To achieve an authentic Neapolitan-style pizza, they have brought in Giulio Adriani, pizza exert who is the chef and owner of the Forcella restaurants, to serve as a consultant chef to the pizzeria.
I had lunch yesterday a the pizzeria where I chatted with Chef David Kolotkin who shared that even he can’t stop eating the delicious pizza!
Pizza da Solo features a perfectly simple menu of pizzas, calzones and salads. I got to taste three different pizza varieties while I was there, but hands down the standout was the Pizza al Tartufo Olio, a white pizza with truffle oil and arugula. Their sweet tomato sauce is made with San Marzano tomatoes and their mozzarella and ricotta is made in-house! In case you were worried, Pizza da Solo has separate kitchen facilities from Prime Grill and Solo, as well as a separate mashgiach. All the dairy used is cholov yisroel.
Ever heard of salad pizza? It’s one of my absolute favorites, and their take includes brie cheese, apples, walnuts, balsamic vinegar over a foccacia pizza. They also have a smoked salmon pizza and a piccante pizza, made with ricotta, mozzarella, jalapenos and cherry tomatoes. Not quite so adventurous? Fear not they have classic margherita pizza and marinara pizza too.
Single Jewish ladies in midtown: you should get yourselves over for some pizza ASAP – during the time I was there the clientele was almost exclusively Jewish men. But maximize your time in line, because even while the place is popular, the wait wasn’t oppressive – the pizza took just 5-10 minutes on average. I’ve waited much longer for a latte at Starbucks.
Overheard from the men next to me? “This is going to be such a hotspot for lunch!” My thoughts exactly.