This recipe for Skillet Shakshuka Pizza combines the best of both worlds: Shakshuka and Pizza! The skillet keeps the pizza dough extra crispy and putting an egg on it means you get to have it for breakfast!
Pair Recipe with Skillet Shakshuka Pizza with:
Baked French Toast Skewers with Maple Bacon
Heat 2 tbsp Colavita olive oil in a medium pot over medium-low heat.
Add the pepper and cook until soft, about 15 minutes.
Add the crushed garlic and sauté for 3 minutes.
Add the spices and stir to combine.
Pour in the Colavita tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
Remove from heat and reserve for pizza. You can store any extra sauce in a container in the refrigerator for a week.
Heat your oven to 450°F.
While your oven is heating, place a cast iron skillet on your stove top. Pour in 4 tbsp of Colavita olive oil and get the skillet and oil nice and hot.
Stretch out your pizza dough to a size that will fit in your skillet and carefully place the dough in the hot skillet. It will sizzle and that is good! You want it to toast from the bottom.
Allow it to toast for a few minutes until golden brown. You can peek underneath using a metal spatula.
Add the crushed tomatoes all the way to the edge of the dough.
Make 4 small wells in the dough and tomatoes and crack the eggs into them.
Sprinkle the feta cheese on top.
Season with salt and pepper.
Place in the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still a little runny
Remove from the oven and garnish with fresh herbs.
Allow the pizza to rest for 5 minutes. Then remove it from the skillet and place it on a cutting board to serve!