I love making shakshuka, but the limiting factor for me is that I usually don't have any bread to eat it with. But then one day I had an extra ball of pizza dough and thought, why don't I just cook the eggs and tomato sauce on top of it? And thus shakshuka pizza was born. —Joy Huang | The Cooking of Joy
balls of pizza dough (enough for two 10" pizzas)
olive oil, divided
small onion, chopped
garlic clove, minced
red pepper flakes
Kosher salt, to taste
crumbled feta cheese
In This Recipe
Place a pizza stone on an oven rack set at the top 1/3 of the oven. Preheat the oven to 550°F or as high as it will go.
In a small saucepan, heat 2 tablespoons of olive oil on medium. Add the chopped onions and saute until starting to soften. Add the garlic and continue to cook for another minute or two until the garlic has lost its bite. Add the cumin, chili powder, and red pepper flakes and cook until the spices are toasty and fragrant.
Add the tomato sauce and simmer for 15 minutes. Add salt to taste. If you want your egg yolks to be set, use the sauce while it's still hot. If you want your egg yolks to be runny, cool the sauce down and chill in the fridge before using.
Stretch the dough onto a parchment paper-lined peel or cutting board. Spread half a tablespoon of olive oil on top of the dough. Top with half of the tomato sauce. Crack two eggs onto the pizza. Top with half of the feta cheese. Slide one of the pizzas and parchment paper onto the pizza stone and bake for 5 minutes.
After 5 minutes, turn the oven to broil and broil for 1-2 minutes. Bake until the eggs are set to your liking and the crust is golden with spots of brown and a few small spots of char. Use tongs to slide the pizza with the parchment paper from the pizza stone onto a cutting board. Top the pizza with the chopped parsley. Slice and serve!