Simple Recipes for Every Day
Grilled Shakshuka Pizza
- Serves: 4
- Prep Time: 20 min
- Cook Time: 45 min
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 Anaheim peppers, roughly chopped
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans diced tomatoes
- ½ teaspoon sea salt
- 1 teaspoon sugar
- Flour, for dusting
- 1 pound raw pizza dough, store-bought or homemade, room temperature
- 1 ½ cups grated mozzarella cheese
- 4 large eggs
- Freshly cracked black pepper
- ¾ cup crumbled feta
- 2 tablespoons minced fresh flat leaf parsley
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 Anaheim peppers, roughly chopped
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans diced tomatoes
- ½ teaspoon sea salt
- 1 teaspoon sugar
- Flour, for dusting
- 1 pound raw pizza dough, store-bought or homemade, room temperature
- 1 ½ cups grated mozzarella cheese
- 4 large eggs
- Freshly cracked black pepper
- ¾ cup crumbled feta
- 2 tablespoons minced fresh flat leaf parsley
Method
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the Anaheim peppers and onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 1 minute more. Stir in the cumin, paprika, and tomato paste until incorporated. Reduce the heat to medium, add the diced tomatoes, and simmer, stirring occasionally, until thickened, 25 to 30 minutes. Stir in the salt and sugar.
Preheat the grill on medium-high. Generously dust a rimless sheet pan with flour (note: you can also use the back side of a rimmed sheet pan).
On a lightly floured surface, roll out the dough until 14-inches in diameter and ¼-inch thick. Brush the top of the dough with 1 tablespoon of the remaining olive oil. Carefully place the dough, oiled side down, directly on the grill and cook until slightly puffed, about 3 minutes. Using a large metal spatula, flip the grilled dough onto the prepared sheet pan, oiled side up.
Spread the tomato sauce over the dough in a thick layer, leaving a 1-inch border. Sprinkle evenly with the mozzarella. Create 4 (4-inch wide) wells in the cheese and sauce, then crack 1 egg into each well. Season the eggs with pepper.
Reduce the grill to medium and oil the grates with the remaining 1 tablespoon oil. Carefully transfer the pizza back onto the grill. Close the grill and cook until the crust is browned and the egg whites are firm, about 5 minutes.
Serve sprinkled with feta, parsley and flaky salt.