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Grilled Shakshuka Pizza

Grilled Shakshuka Pizza: A Smoky Fusion Delight You’ll Love

Grilled Shakshuka Pizza is a delightful fusion of smoky flavors, gooey cheese, and eggs, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil for a different taste
  • 2 medium Anaheim Peppers Can replace with bell peppers for less spice
  • 1 medium Yellow Onion Can use red onion for a sharper flavor
  • 3 cloves Garlic Cloves Powdered garlic can be a quick substitute (1/4 tsp per clove)
  • 1 teaspoon Ground Cumin May use coriander as an alternative
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed
  • 2 tablespoons Tomato Paste Can use crushed tomatoes in a pinch
  • 1 can Canned Diced Tomatoes Use fresh tomatoes when in season, adjusting the quantity
  • 1 teaspoon Sea Salt Adjust to taste based on dietary needs
  • 1 teaspoon Sugar Honey can be a natural substitute
For the Pizza
  • 1 cup Flour Ensure gluten-free flour is used for a gluten-free version
  • 1 large Pizza Dough Can use store-bought or homemade, or cauliflower crust for a low-carb option
  • 2 cups Grated Mozzarella Cheese Blend with provolone for a unique flavor
  • 4 large Large Eggs For a vegan alternative, use tofu scramble as a topping
  • 1 teaspoon Freshly Cracked Black Pepper Optional based on personal preference
  • 1 cup Crumbled Feta Cheese Goat cheese or ricotta can substitute for a different profile
  • 1 cup Fresh Flat-Leaf Parsley Swap with basil or cilantro for a different herb flavor

Equipment

  • Skillet
  • Grill
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium-high heat. Add diced Anaheim peppers and chopped yellow onion, sautéing for about 8 minutes until softened and translucent. Stir in minced garlic and cook for an additional minute.
  2. Stir in ground cumin, smoked paprika, and tomato paste, cooking until well combined and fragrant for about 2-3 minutes. Next, add canned diced tomatoes, reduce the heat to medium, and simmer for 25-30 minutes, stirring occasionally until it thickens. Season with sea salt and sugar.
  3. Preheat your grill to medium-high heat, around 400°F (200°C). Dust a clean surface with flour, roll out your pizza dough into a 14-inch circle, and brush the top with olive oil.
  4. Place the oiled dough on the grill, oil side down. Grill for about 3 minutes until puffed and marked. Flip onto a sheet pan, so the grilled side is facing up.
  5. Spread the shakshuka sauce over the grilled dough, leaving a 1-inch border. Sprinkle grated mozzarella cheese atop the sauce, create four small wells for the eggs, crack an egg into each, and season with black pepper.
  6. Reduce the grill heat, oil the grates, return the pizza to the grill, and cook for about 5 minutes until the crust is golden and the egg whites are set.
  7. Remove the pizza from the grill. Sprinkle crumbled feta cheese and parsley over the top. A pinch of flaky salt enhances the flavors.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Use a rimless sheet pan for easy transfer to the grill. Ensure dough is at room temperature before grilling. Monitor grill heat closely for best results.

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