How to Make Shakshuka Pizza From Scratch
Shakshuka Pizza with Spicy Harissa
Making pizza from scratch shouldn’t be daunting, scary or time consuming. If you have a killer dough recipe, which I happen to have found, and some patience, your go-to pizza skills will come in handy time and time again. I have done all the research, testing, and comparing for you and have come up with a recipe that you will absolutely love.
You can serve this pizza for brunch with friends, a dinner date to impress, or just when you feel like whipping up a pie that satisfies every craving ever.
Speaking of cravings, have you ever put an egg on top of your pizza? I first discovered pizza with a fired egg on top when I got hired as a server at one of the best Pizzerias in Phoenix, the Parlor. It was a brand new restaurant that hadn’t opened its doors yet and we were doing menu tastings. A talented head chef at the time, Jared Porter, insisted we taste everything on the menu and '“an egg on top” was something new for me. Needless to say, I almost always crave egg on top of my pizza now. I highly recommend you try the same.
Shakshuka has all the things that should and would make a delicious pizza… tomato sauce, crusty bread, and eggs!
Now, you could perhaps, buy some store bought dough, get a can of tomatoes and make this pizza on a weeknight if you are so inclined. I promise you though, making this dough and using this recipe will change your pizza game. The taste and combination of the homemade dough and sauce is unbeatable.
THE PIZZA DOUGH
This Dough recipe is super easy to follow and has very little working time. It literally takes 21 minutes to whip up this dough and the rest of the time is spent letting it rise or proof it in the fridge overnight. You can make your sauce a day ahead too, which means you have more time for you and the recipe becomes hands off and effortless. Win/win.
Whenever I’m in NYC, I make absolutely certain to have a pie at Roberta’s Pizza in Brooklyn. Their pizzas are sooo delicious so when I saw an article for their very own pizza dough, I took the first opportunity I had to try it out, and let me tell you, it’s SO worth it. This dough yeilds a crispy bottom, chewy middle and a perfectly pillowy top. USE THIS CRUST RECIPE, courtesy of the New York Times Cooking website, EVERY time you want the perfect crust.
Use this classic Shakshuka Sauce on your pizza and save the left overs for a single serving breakfast Shakshuka, or spread on toast for the perfect snack… add it to a mediterranean rice bowl, or add to pita wraps. The sauce is versatile, smoky, complex and tangy and it can be used in so many ways, but using it as a pizza sauce base is unexpected and satisfying. It takes about 15 minutes to whip up and can be made up to 2 days in advance.
Making the pizza takes no time. With a few tips and tricks, you’ll have a fail proof recipe that looks and tastes amazing. Follow these important notes and you’ll have a delicious pie to show off:
When working the dough, allow it to rest about 15 min every time you manipulate it
When rolling the dough out, start from the middle and roll out towards the edges
To get an even crust thickness, rotate the dough disc 90 degrees every time you roll it out
don’t add too much sauce or ingredients to your pizza before baking it
heavily flour the pizza peel before placing the dough onto it
use a pizza peel or some other thin and flat surface to slide your pizza into the oven
use the highest temperature when baking your pizza and set the rack to the top tier
preheat your pizza stone while the oven is preheating and don’t open the door until you are ready to transfer the pizza
add the egg onto the pizza after you’ve transferred the dough to the stone/pan
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SHAKSHUKA PIZZA RECIPE:
Hands on: 60 min, including dough and sauce
Hands off: 3hrs-24hours
Dough Recipe: Roberta’s Pizza Dough
16 oz cherry tomatoes, halved
1/2 small onion, small dice
2 cloves garlic, crushed
2 tbs Harissa, my favorite brand here
1/2 tsp Cumin
1/2 tsp Paprika
salt and pepper to taste
1/2 Red bell pepper, seeded and thinly sliced
buffalo mozzerella, about 2oz torn
fresh oregano, 2-3 sprigs
micro greens, small handful
aleppo pepper or chili flakes
coarse sea salt, fresh cracked pepper and extra virgin olive oil for garnish
On medium heat, add 1 tbs olive oil to a non-stick saute pan. Once heated, add onions and cook 1-2 minutes until fragrant. Add garlic and cook another 1-2 minutes. Add tomatoes. Cook 3-5 minutes and season to taste with salt and pepper. Cover and cook 5 minutes until tomatoes start to soften and breakdown. Uncover and add cumin and paprika. Cook 2-3 minutes, reduce heat to medium low and cover. Cook 2-3 minutes. Remove cover and add harissa paste. Stir to combine and turn off the heat. Cook completely. Can be made 2 days ahead and stored in an airtight container.
Assembling and Cooking Pizza:
Preheat oven to 525F/274C or the highest temp your oven will go.
Once dough has proofed and sauce has cooled, it’s time to roll out the dough. Take one ball of dough and place onto a lightly floured surface. Starting in the middle, press dough down and out towards the edges until a flat disc forms. Flip the disc over and repeat. Using a rolling pin, roll the dough out from the center on all sides. Turn the disc 90 degrees and repeat this process until the diameter is roughly 10-12”. Transfer the disc onto a floured pizza peel and let it rest 15 minutes before topping.
After dough has rested, spoon the shakshuka sauce onto the pizza starting from the middle and spreading out towards the edges. Leave about an inch of crust. Spread the mixture evenly, being careful not to add too much sauce. A thin, even layer is all you’ll need. Add the torn mozzerella and about 6 slices of red pepper. Top with fresh oregano leaves, from the leaves of about 2-3 sprigs.
When oven is ready carefully transfer the pizza from the peel to the pizza stone or pan in one quick, sliding motion. When pizza is on the stone/pan, add one egg to the center of the pizza.
Turn pizza halfway through cooking time for even cooking. Bake 7-10 minutes until crust is bubbly, golden and the bottom is crisp.
Remove pizza from the pizza stone and top with chili flakes or Aleppo pepper, some coarse sea salt and your micro greens. Drizzle with extra virgin olive oil for a decadent finish.
Making pizzas and flatbreads is a blast and I’m sure you will enjoy this recipe as much as I did. If you want more pizza inspired recipes, check out the Manakish Kathryn Pauline, of Cardamom and Tea, and I made a few months back! We had so much fun coming up with different variations and experimenting with flavors. Feel free to experiment with this recipe and share your experience, tips and secrets in the comments below!