Best Shakshuka Pizza Recipes

SHAKSHUKA BREAKFAST PIZZA

Shakshuka Breakfast Pizza image

I turned traditional shakshuka into a fun brunch pizza. Its sweet, spicy and crunchy ingredients make it perfect for morning, noon or night. -Phillipe Sobon, Harwood Heights, Illinois

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
1 tablespoon ground cinnamon
1 tablespoon paprika
2 teaspoons ground cumin
2 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) whole plum tomatoes, undrained
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) frozen pizza dough, thawed
6 large eggs
1/2 cup crumbled feta cheese

Steps:

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add cinnamon, paprika, cumin, garlic and cayenne; cook 1 minute longer. Stir in tomatoes, hot sauce, salt and pepper; cook and stir over medium heat until thickened, about 10 minutes., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Bake until edge is lightly browned, 10-12 minutes., Spread crust with tomato mixture. Using a spoon, make 6 indentations in tomato mixture; carefully break an egg into each. Sprinkle with feta. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.

Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.

SHAKSHUKA PIZZA

Shakshuka Pizza image

Provided by Molly Yeh

Categories main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon harissa powder, optional -- but you really should
1/2 teaspoon ground cumin
Small pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 14.5-ounce can diced tomatoes
1 pound pizza dough
All-purpose flour, for dusting
4 large eggs
4 ounces feta, crumbled
Extra-virgin olive oil, for drizzling
Handful chopped fresh parsley

Steps:

Put a pizza stone or upside-down sheet pan in the oven and preheat the oven to 475 degrees F.
Heat the olive oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the garlic, harissa powder if using, cumin, sugar, a good pinch of salt and a few turns of black pepper, and cook for 1 minute. Add the tomato paste and diced tomatoes and simmer, stirring occasionally, for 15 minutes.
Flatten your pizza dough out either on a floured pizza peel or, if you're clumsy with a pizza peel like me, on a piece of parchment paper. Top the pizza with the tomato sauce, leaving a border around the edges. Create four wells on top of the pizza, then crack the eggs into them. Sprinkle with the feta, then carefully slide the pizza on the parchment onto your pizza stone or inverted sheet pan. Bake until the egg whites have set but the yolks are runny and the crust is lightly browned, 7 to 10 minutes.
Drizzle with extra-virgin olive oil, then sprinkle with parsley and enjoy!