Grilled Shakshuka Pizza

grilled shakshuka pizza with one slice out it and a side of finely chopped italian parsley
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Eggs cook to sunny-side up perfection in a smoky, spicy tomato sauce on this delightfully over-the-top, feta-sprinkled grilled shakshuka pizza. 

Pizza Night is the Best Night.

While it’s true that we’ve been known to mess around with some pretty out-there pizza toppings (we’re looking at you, Thai chicken pizza) shakshuka pizza is not nearly as unusual a combination as it sounds! Think about it—shakshuka and pizza share flavor profiles that are built around the sweet, umami-rich flavor of cooked tomatoes and the contrasting salty, milkiness of cheese (feta and mozzarella, respectively). 

Ingredients for grilled shakshuka pizza

What Is Shakshuka? 

Shakshuka is a traditional North African dish in which whole eggs are poached in a chili pepper-laced, chunky tomato sauce. It’s been popular throughout the Middle East for a long time, and has recently surged in popularity here in the U.S., too. Our first encounter with the paprika-spiced, one-pan tomato and egg dish was at one of our favorite brunch spots a few years ago. And while we love it for brunch, it’s also good (maybe even better?) for dinner on top of grilled pizza! 

Canned Tomatoes = Shakshuka, Anytime!

If there is one true cupboard staple that we always, always keep on hand, it is cans of diced tomatoes. They appear in many of our most beloved recipes—Penne ala Vodka, Chicken Tortilla Soup and our favorite Meatballs with Tomato Sauce. And now we can add this recipe, shakshuka pizza, to the list of reasons a good can of diced tomatoes is an absolute pantry must. If you’ve ever had shakshuka served with a hunk of grilled crusty bread, or a piece of chewy warm pita, you will understand why for us, the idea of spreading the smoky, spicy shakshuka sauce on grilled pizza just made sense. 

For this recipe, we used two cans of Muir Glen organic diced tomatoes. When using humble ingredients, we feel strongly that it becomes all the more important to make sure they come from the highest-quality sources and are full of flavor. If the tomato flavor in your shakshuka is anything less than full-bodied and robust, you’ll be missing out on how truly delicious this dish can be.

How to Grill Pizza

Grilling pizza is really pretty easy—especially if you have a gas grill, it can be an any-time-of-year activity. Cooking pizza on a grill is also the best way to mimic the beautiful, wood-fired pizzas we love to order out at restaurants. It lends a little char to the pizza dough as it cooks. Here’s how to do it: 

  1. Begin with really good pizza dough! Our best trick for making pizza at home is to buy the dough from your favorite neighborhood pizza place. Most pizzerias will gladly sell you a round of raw pizza dough. 
  2. While the grill warms up, roll out the pizza dough. Or, if you have little kitchen helpers, let them do it!
  3. Brush olive oil on both the pizza dough and your grill grates so that the dough doesn’t stick. 
  4. Getting the dough from your countertop to the grill is the trickiest part. Take a deep breath, and drape the dough over your rolling pin to move it. The key here is to take your time and work carefully. 
  5. When the dough puffs up and has nice grill marks on the bottom, pull it off the grill! Watch it closely as it grills—pizza dough cooks fast on a hot grill! 
  6. Top the cooked pizza dough with shakshuka sauce, cheese and eggs, and then you’ll slide it back onto the grill for a final cook.

Tools You’ll Need: 

  • A grill! We like to use a gas grill for this, just because it’s easy and leaves us plenty of time to make the shakshuka sauce part of this shakshuka pizza. 
  • Grilling tongs are really helpful for making pizza on a grill. 
  • 12” skillet.
  • Rolling pin.
  • Baking sheet.

Our Favorite Pizza Recipes

Once you start flexing your pizza-making muscles, it can be hard to stop. And why would you want to, anyway? Here are four pizza recipes (and pizza-ish recipes) to try next! 

All Fired Up!

Snap a photo of your grilled shakshuka pizza and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

This post was in partnership with The Feed Feed + Muir Glen all opinions are always our own. Thank you for supporting us and the brands we love and choose to partner with.

Grilled Shakshuka Pizza

Serves 4

Ingredients

4 tbsp olive oil, divided
2 Anaheim peppers, roughly chopped or 1 green bell pepper, roughly chopped with one jalapeño pepper seeded, roughly chopped
1 medium white or yellow onion, roughly chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp tomato paste
2 (14.5oz) cans Organic Muir Glen diced tomatoes
1/2 tsp sea salt
1 tsp sugar
1 lb pizza dough, store-bought or homemade, room temp
6 oz mozzarella cheese grated
3/4 cup crumbled feta
4 eggs
salt
pepper
1/4 cup flat leaf parsley

Method

  1. Heat 2 tablespoons olive oil in a 12” skillet over medium high heat. Sauté the peppers and onion, stirring occasionally, until soft, about 8 minutes. Add garlic, and sauté for 2 minutes longer. Add cumin, paprika and tomato paste stir until incorporated. Add 2 cans of Muir Glen Organic Diced Tomatoes, and their liquid to the skillet. Reduce heat to medium, and simmer, stirring occasionally until thickened, about 25-30 minutes. Season with salt and sugar.
  2. Start up the grill. On a lightly floured surface, roll out pizza dough to ½ inch thickness. Take care that it is stretched out evenly, to prevent any weak spots in your crust. Brush one side of dough with 1 tablespoon of remaining olive oil. Turn heat to medium-high and oil the grill grate. Using a rolling pin, carefully drape the dough on to the grate oiled side down. Grill until slightly puffed and grill marks appear on the underside of the dough, about 3 minutes.
  3. Using a large metal spatula, loosen and flip dough over onto a lightly floured cookie sheet, so that the grill marks are facing up. Spread the shaksukah tomato sauce over the grilled side of the pizza leaving a 1 inch border. Sprinkle mozzarella evenly over the sauce. Create 4 (4-inch) wells in the cheese and sauce, you want the wells deep enough that the raw eggs don’t spill out of them, but not so deep that the eggs don’t cook evenly or quickly.
  4. Carefully crack 1 egg into each of the wells. Season with salt and pepper.
  5. Oil the grate with remaining oil and carefully slide the pizza back onto the grill. Close the grill and cook over medium heat until the underside of the crust is browned and the egg whites are firm, about 5 minutes. If the eggs are too runny for your liking, you can finish the pizza off in the oven at 350° until desired doneness. Transfer pizza to a cutting board and sprinkle with feta cheese and parsley.