Given our deep love for Shakshuka it’s no surprise that I had to give Shakshuka skillet pizza a try! It quickly became one of our favorite recipes. It takes classic Shakshuka to a new level. That signature perfectly runny egg yolks in a smoky tomato red bell pepper sauce on a chewy pizza crust with just the right amount of creamy mozzarella to cut the spice.
This recipe is great for pizza night as well as weekend brunch! Instead of a piece of chewy warm pita or crusty bread you have the build in pizza crust which is the perfect texture.
Cooked in a preheated cast iron skillet there is no need for a fancy pizza stone or baking steel.
Shakshuka Skillet Pizza Ingredients:
Shakshuka sauce: when we make Shakshuka I like to double the sauce and freeze half. You can also get pre made Shakshuka Sauce on the same aisle as the harissa paste or in the freezer section of Trader Joes. We like spicy Shakshuka sauce but you can get mild as well!
Pizza dough: This is our go to easy pizza dough recipe but any pizza dough you like will work!
Eggs: 3 large eggs
Mozzarella cheese: creamy mozzarella is so good with the spice of the Shakshuka sauce.
Feta cheese: I love feta on my pizza but it isa especially good on this Shakshuka pizza.
Toppings: cilantro, parsley, or micro greens all make great toppings for Shakshuka Pizza!
How to make Shakshuka Skillet Pizza:
Preheat the oven to 450 degrees.
Preheat 1 tablespoon of olive oil in a cast iron skillet over medium high heat.
Form your pizza dough.Place the shaped pizza dough into your preheated cast iron skillet. Lightly brush your crust with olive oil for a golden color and to prevent sogginess.
Spread Shakshuka tomato sauce on top of the dough. You want a thick enough layer of sauce to make small wells in the sauce for the eggs to poach in.
Using the back of a spoon make small wells in the sauce for your eggs.Crack your eggs into the wells. Top the eggs with a sprinkle of salt and pepper.
Sprinkle mozzarella cheese around the eggs.
Once the bottom of your crust is lightly golden brown move your pizza to the oven.
Bake in the oven for 10-15 minutes. You want the egg whites to just be set. You want to remove your pizza as soon as the whites of the eggs are set to maintain those perfectly runny yolks. Remove the pizza from the oven and garnish with fresh herbs or micro greens.
Allow the shakshuka skillet pizza to rest for 5 minutes.Carefully remove your pizza from the large skillet and place it on a cutting board to serve!
Shakshuka Pizza Tips:
Use a rolling pin to help transfer your pizza crust to the preheated cast iron skillet. It makes maneuvering the crust into the hot skillet much easier!
If you want ever more spice top with roasted red pepper flakes.If you don’t have a cast iron skillet or other oven safe skillet simply bake your pizza on a lightly greased baking sheet for about 15 minutes. For a crispier bottom remove the pizza from the pan 10 minutes into baking and allow it to finish cooking differently on the oven rack.
You want a thick layer of Shakshuka sauce so you can make wells for the eggs to poach in. Unlike traditional pizza sauce you can do a thicker layer of the Shakshuka sauce because it has been cooked down on the stove top and won’t make the crust soggy.
What is in Shakshuka Sauce:
Shakshuka sauce is a tomato mixture that is made with sautéed onions, red bell peppers, garlic cloves, sweet paprika, cumin, crushed tomatoes or tomato paste and harissa. Harissa paste is full of chili peppers and has a very smoky, peppery, garlic flavor.