If you’ve traveled to Israel then you know that the absolute best part of eating at an Israeli restaurant or hotel is the Israeli breakfast. Forget pancakes or heaps of toast and bacon – Israelis know how to put on a beautiful and super fresh breakfast spread. My favorites are always the array of fresh cheeses, seeded breads, fresh chopped salatim (salads) and labneh.
Since my family is half Italian, I will try to pizzify almost anything. Peach pizza? Oh yeah, I’ve done it (it’s delicious). Pumpkin pizza. Cheese-less meatball and egg pizza. And even another Israeli-pizza mash-up: shakshuka pizza.
Serve this up with some labneh, hummus, grated tomato or chopped Israeli-style salad on the side. This is equally delicious (and easy) for a weeknight dinner, or weekend brunch.
Israeli Breakfast Pizza
Ingredients
- 1 package store-bought pizza dough
- olive oil
- za’atar
- feta cheese
- 1 plum tomato, seeded and grated
- labne
- hummus
- tahini
Directions
- Preheat oven to 450 degrees F and place pizza stone (if you have one) in the oven to preheat for at least 30 minutes.
- Working gently, spread pizza dough into large, thinnish round about 1/3 inch thick. Using a pastry brush or fingers, brush dough with olive oil. Top with about 1-2 Tbsp za’atar and sprinkle with feta cheese.
- Bake 5 minutes. Remove from oven and crack 2-3 eggs gently on top. Put back into oven for 5-6 minutes, until egg whites are set and yolks are cooked to your liking.
- Serve pizza with grated tomato, labne, hummus, chopped salad or tahini.
