If you love the comforting, vibrant flavors of shakshuka and the irresistible crunch of pizza crust, you are going to adore this Grilled Shakshuka Pizza Recipe. It merges smoky grilled dough with a rich, spiced tomato sauce topped with melty mozzarella and perfectly nestled eggs, creating a dish that feels like a celebration in every bite. Whether you’re firing up the grill for a casual weekend dinner or impressing guests with something unique, this recipe brings warmth, color, and unforgettable taste all in one. Let me take you through how easy and rewarding it is to make this stunning pizza at home.
Ingredients You’ll Need
Each ingredient in this Grilled Shakshuka Pizza Recipe plays a key role, from building layers of flavor to delivering texture and freshness. Together, they create the perfect balance that makes this pizza so special.
- Extra-virgin olive oil: Adds richness and helps in perfectly grilling the dough and sautéing the veggies.
- Anaheim peppers: Provide a mild heat and subtle sweetness, complementing the shakshuka sauce beautifully.
- Yellow onion: Offers sweetness and depth when softened.
- Garlic cloves: Infuse the sauce with irresistible aroma and flavor.
- Ground cumin: Brings a warm, earthy spice typical to North African and Middle Eastern dishes.
- Smoked paprika: Adds smoky undertones that make the pizza sing.
- Tomato paste: Concentrates the tomato flavor in the shakshuka sauce.
- Diced tomatoes: Form the fresh, saucy base rich in color and texture.
- Sea salt and sugar: Balance the acidity and enhance the overall flavor of the sauce.
- Flour: For dusting, ensuring the pizza dough doesn’t stick and grills just right.
- Raw pizza dough: The foundation of the dish – crispy, slightly charred from the grill, and tender inside.
- Grated mozzarella cheese: Melts beautifully, pairing perfectly with the saucy toppings.
- Large eggs: Nestled into the pizza, their creamy yolks add richness and a touch of indulgence.
- Freshly cracked black pepper: Provides a mild kick and aromatic spice.
- Crumbled feta: Sprinkled on top for a tangy, salty finish.
- Fresh flat-leaf parsley: Adds freshness and a burst of bright green color to the finished pizza.
How to Make Grilled Shakshuka Pizza Recipe
Step 1: Prepare the Shakshuka Sauce
First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the roughly chopped Anaheim peppers and yellow onion and cook until soft and fragrant, about 8 minutes. Add the minced garlic for another minute to build that warm, inviting aroma. Next, stir in the ground cumin, smoked paprika, and tomato paste to coat the veggies and awaken all those spices. Lower the heat to medium, add the diced tomatoes, and gently simmer the sauce until it thickens into a luscious, deeply flavorful base, about 25 to 30 minutes. Don’t forget to season it with salt and a pinch of sugar to balance the acidity—this sauce is the heart of your pizza.
Step 2: Get the Grill Ready and Dough Rolled
While your sauce simmers, preheat your grill to medium-high heat so it’s ready to give the dough that perfect char. Dust a rimless baking sheet generously with flour — this makes flipping and handling the pizza after grilling easier. On a lightly floured surface, roll your pizza dough out into a 14-inch circle about ¼ inch thick. The dough should be pliable but firm enough to hold structure on the grill.
Step 3: Grill the Pizza Dough
Brush one side of the dough with 1 tablespoon of olive oil, then place that oiled side down directly onto the grill grates. Grill for roughly 3 minutes until the dough puffs slightly and gets those beautiful grill marks. Using a wide spatula, carefully flip the dough onto your floured sheet pan, now with the oiled side facing up. This method gives you a smoky, crispy base that is unlike any oven-baked pizza crust.
Step 4: Assemble Your Grilled Shakshuka Pizza Recipe
Spread the thick, rich tomato sauce over the grilled crust, leaving about an inch clear around the edges so your crust can bubble and crisp as it cooks further. Sprinkle evenly with grated mozzarella for that gooey layer of cheese. Then, craft four little wells in the sauce and cheese—these are perfect nests for the eggs. Crack one large egg into each well and lightly season the eggs with freshly cracked black pepper. This step is where the “pizza” meets the classic shakshuka beautifully.
Step 5: Grill the Topped Pizza
Reduce your grill to medium heat and brush the grates with the remaining olive oil to prevent sticking. Gently transfer your topped pizza back onto the grill. Close the grill lid and cook for about 5 minutes until the crust is nice and browned, the cheese melts fully, and the egg whites set while keeping those yolks deliciously runny. Keep an eye on it—the grill will work its magic fast here.
Step 6: Finish with Toppings and Serve
To finish off your Grilled Shakshuka Pizza Recipe, sprinkle the top with crumbled feta for a salty tang and fresh minced parsley for brightness. A little flaky salt on top at this stage enhances all the flavors and textures beautifully. Now, it’s ready to slice and serve!
How to Serve Grilled Shakshuka Pizza Recipe
Garnishes
Add a handful of fresh parsley and crumbled feta as a final touch to add extra pops of color and bursts of flavor. A sprinkle of flaky sea salt can elevate each bite, balancing the tomato sauce’s acidity and the richness of the eggs.
Side Dishes
This pizza pairs wonderfully with a crisp, refreshing salad—think mixed greens tossed with lemon vinaigrette to cut through the richness. You could also serve it alongside a bowl of olives, roasted vegetables, or a light cucumber and yogurt salad for a Mediterranean-inspired feast.
Creative Ways to Present
Try serving individual slices on rustic wooden boards or colorful plates to dress up the casual vibe. You could also cut smaller, appetizer-sized pieces for a party and garnish each with a tiny herb leaf or drizzle of olive oil. This makes the Grilled Shakshuka Pizza Recipe perfect for gatherings where everyone can enjoy a bite-sized taste of this delicious combination.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Grilled Shakshuka Pizza Recipe can be wrapped tightly with plastic wrap or placed in an airtight container in the fridge. The pizza stays fresh for up to 2 days, but keep in mind the eggs might firm up more during refrigeration.
Freezing
Freezing grilled pizza with eggs can change the texture a bit, so it’s best to freeze leftover grilled pizza before adding the eggs if you want to freeze any portion. Wrap tightly in foil and place in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftover Grilled Shakshuka Pizza Recipe in a preheated oven or toaster oven at 350°F (175°C) until the crust is crisp and the cheese is melty again, about 8 to 10 minutes. Avoid the microwave if you want to maintain that wonderful grilled texture and prevent rubbery eggs.
FAQs
Can I make the shakshuka sauce ahead of time?
Absolutely! The shakshuka sauce can be prepared a day or two in advance and refrigerated. This actually enhances the flavors and will save you time when assembling the pizza.
What if I don’t have a grill?
You can use a grill pan or a very hot cast iron skillet to cook the dough and finish the pizza in a regular oven. The crust won’t have those classic charred lines but will still taste delicious.
How do I know when the eggs are perfectly cooked?
Keep the grill temperature moderate and watch for firm whites while the yolks still look slightly runny—this usually takes around 5 minutes. If you prefer fully set yolks, cook a little longer but be careful not to overcook.
Can I use other types of peppers?
Yes! If Anaheim peppers aren’t available, mild bell peppers or poblano peppers work well. Just adjust the cooking time if peppers are larger or thicker to soften properly.
Is the dough recipe important for this grilled pizza?
Using a good quality pizza dough, either store-bought or homemade, at room temperature makes a big difference. It needs to be flexible enough to roll out thinly and tough enough to handle grilling without tearing.
Final Thoughts
Making this Grilled Shakshuka Pizza Recipe is such a rewarding experience that marries two beloved dishes in a fun and unexpected way. The smoky crust, spicy tomato sauce, melty cheese, and creamy eggs come together to create something truly magical on your grill. I encourage you to try it soon—once you do, it’s guaranteed to become one of your favorite go-to recipes whenever you want to impress or treat yourself.
PrintGrilled Shakshuka Pizza Recipe
A delicious twist on traditional shakshuka, this Grilled Shakshuka Pizza combines a smoky, spiced tomato sauce with creamy mozzarella and feta cheeses, topped with perfectly cooked eggs, all finished on a grill for a unique and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Pizza
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Shakshuka Sauce
- 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
Pizza Dough & Toppings
- Flour, for dusting
- 1 pound raw pizza dough, store-bought or homemade, room temperature
- 1½ cups grated mozzarella cheese
- 4 large eggs
- Freshly cracked black pepper, to taste
- ¾ cup crumbled feta cheese
- 2 tablespoons minced fresh flat-leaf parsley
Instructions
- Prepare the Shakshuka Sauce: Heat 2 tablespoons of 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 for 1 more minute until fragrant. Stir in the cumin, smoked paprika, and tomato paste. Reduce heat to medium, add diced tomatoes, and simmer until thickened, 25 to 30 minutes, stirring occasionally. Finally, stir in the salt and sugar to balance flavors.
- Preheat the Grill and Prepare Sheet Pan: Set your grill to medium-high heat to preheat. Generously dust a rimless sheet pan with flour; alternatively, you can use the reverse side of a rimmed sheet pan for this purpose.
- Roll Out and Grill the Pizza Dough: On a lightly floured surface, roll out the pizza dough to about 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 onto the hot grill grates and cook until it puffs slightly, about 3 minutes. Use a large metal spatula to flip the dough onto the prepared sheet pan with the oiled side facing up.
- Assemble the Pizza: Spread the prepared tomato shakshuka sauce evenly over the grilled dough, leaving a 1-inch border around the edges. Sprinkle the mozzarella cheese evenly over the sauce. Create four wells approximately 4 inches wide in the cheese and sauce mixture and carefully crack one egg into each well. Season each egg with freshly cracked black pepper.
- Grill the Assembled Pizza: Reduce the grill heat to medium. Oil the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking. Carefully transfer the pizza back onto the grill. Close the grill lid and cook until the crust is browned, and the egg whites are firm but the yolks remain slightly runny, about 5 minutes.
- Finish and Serve: Remove the pizza from the grill and sprinkle immediately with crumbled feta cheese, minced fresh parsley, and a pinch of flaky salt for added texture and flavor. Slice and serve warm.
Notes
- Use a pizza stone or a cast iron skillet on the grill if you prefer a more even crust browning.
- If you like your eggs fully cooked, cook the pizza a little longer or cover the grill lid tightly to help the eggs cook through.
- Adjust the spiciness by substituting Anaheim peppers with poblano or jalapeño peppers if desired.
- Make sure the dough is at room temperature before rolling out to prevent shrinking while grilling.
- This pizza is best enjoyed fresh off the grill for the perfect balance of crispy crust and creamy toppings.
