Grilled Shakshuka Pizza

Story by Holly
Grilled Shakshuka Pizza
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As I'm sure I've shared before, I can get a little giddy when a food challenge is presented to me. I just love the excitement that comes with figuring it out and being forced into creativity. It could be planning an extensive menu or themed party, or even a weekend’s worth of meals if we have special guests staying with us. It doesn't matter what the challenge is, if it involves food, I love it. Natalie and I share this passion for a good challenge and it’s a big part of why we started this blog in the first place.

As our lives have shifted over the last few years from cooking for our adventurous, food-loving  selves and our equally foodie-supportive husbands, to feeding the mouths of five children (between us), we are often challenged to dig deep to find things to make for dinner that excite both us, and our kiddos at the same time. We are big flavor and raw veggie pushers. And not always to our children’s delight. When it comes to new foods, we have just one have to at least try a bite! Most of the time, after a little coercion, our kids pleasantly surprise us, polishing off curries and soups, even salads of all kinds. And in this regard we are pretty proud of this pizza. It's the perfect marriage in interesting and palate pleasing for us, but familiar and comfortable for them. After enforcing our “one bite” rule, our kids were sold and quickly cleaned their plates

We seasoned our tomatoes with all the traditional flavors and spices of a proper shakshuka, including anaheim chiles...

If there is one true cupboard staple that Natalie and I keep on hand, it is a can of diced tomatoes. It is with these canned tomatoes that we have made many of our most beloved recipes here at The Modern Proper: Penne ala Vodka, Chicken Tortilla Soup and, of course, 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 staple. 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, this idea just made sense. Why not grill pizza dough and put the shakshuka right on top of it. Genius right? (And if you've never had shakshuka, trust us, you want to. It's a heavenly dish of eggs poached in a gorgeously seasoned tomato sauce that is out of this world good.)

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

We seasoned our tomatoes with all the traditional flavors and spices of a proper shakshuka, including Anaheim chiles (which are hopefully available at your local grocery store, but if not are so worth the hunt). We kept it pretty traditional with this recipe, with one exception... mozzarella! Given that we are putting this shakshuka on a pizza, this is not a decision we regret in the slightest

Grilled Shakshuka Pizza
Grilled Shakshuka Pizza

We trust that you and your loved ones, no matter what their age, will appreciate biting into this dish with all of its gooey egg and cheese goodness, and the perfectly balanced flavors of traditional shakshuka, all aboard a lovely grilled pizza crust. Seriously, what could be better?

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

Grilled Shakshuka Pizza

Serves 4


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
1/4 cup flat leaf parsley


  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.