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Simple Recipes for Every Day

Grilled Shakshuka Pizza

grilled shakshuka pizza with one slice out it and a side of finely chopped italian parsley
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  45 min

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.