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Grilled Shakshuka Pizza Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/grilled-shakshuka-pizza-recipe/