Shakshuka Breakfast Pizza
I turned traditional shakshuka into a fun brunch pizza. Its sweet, spicy and crunchy ingredients make it perfect for morning, noon or night. —Phillipe Sobon, Harwood Heights, Illinois
Total TimePrep: 35 min. Bake: 15 min.
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 tablespoon ground cinnamon
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) whole plum tomatoes, undrained
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 loaf (1 pound) frozen pizza dough, thawed
- 6 large eggs
- 1/2 cup crumbled feta cheese
- Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add cinnamon, paprika, cumin, garlic and cayenne; cook 1 minute longer. Stir in tomatoes, hot sauce, salt and pepper; cook and stir over medium heat until thickened, about 10 minutes.
- Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Bake until edge is lightly browned, 10-12 minutes.
- Spread crust with tomato mixture. Using a spoon, make 6 indentations in tomato mixture; carefully break an egg into each. Sprinkle with feta. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.