Shakshuka Pizza
Stonefire now makes a large round pizza crust! And a great shakshuka pizza it was. This is fast, simple, and easy and it's a hit for any breakfast or brunch. Alternatively I like to make shakshuka in a cast iron skillet, crack eggs over the top, bake it and serve it with cold greek yogurt and naan, this is all the same, but the sauce is ON the naan already. It's brilliant!
Shakshuka Pizza
(serves 3-5 for breakfast or brunch side, serves 2-4 as a main dish)
Shakshuka Base:
3 tbsp extra virgin olive oil
2 red bell peppers, thinly sliced
1 onion, halved and thinly sliced
1 tbsp ground cumin
1 tbsp paprika
1 tbsp ras el hanout
1/2 tbsp cayenne pepper
1 28 oz. can crushed tomatoes
1 tbsp salt
1/2 tbsp ground black pepper
1. Heat oil over medium/low heat and add onion and pepper, cook until softened, about 20 minutes.
2. Stir in cumin, paprika, ras el hanout, and cayenne pepper. Cook until mixed and fragrant.
3. Pour in tomatoes and simmer until thickened, about 15-20 minutes. Season to taste with salt and pepper.
Pizza:
2 cups shakshuka base
6 organic eggs
1/4 cup crumbled feta, for garnish
1/4 cup picked cilantro leaves, for garnish
7 oz fage greek yogurt (for serving)
1. Preheat pizza stone in oven at 400 degrees. When oven comes to temperature, remove stone add pizza crust to the hot stone and pre cook pizza crust for 5 minutes.
2. Spread the shakshuka base over the pizza crust, working quickly.
3. Crack 6 eggs over the top and bake for an additional 12-15 minutes until yolks are set but still runny when cracked in the center. If you find your yolks are cooking faster than your egg whites, turn the heat down to finish.
4. Remove pizza from oven and top with feta and cilantro. Cut into 6-8 pieces and Serve with greek yogurt.