Past Recipes
Shakshuka Pizza

Shakshuka Pizza with Za’atar Crust and Feta

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Since shakshuka is basically a spicy, smoky red sauce with poached eggs, it seemed only natural for our Test Kitchen to create this Middle East-inspired pizza. Here, we top the crust with a harrisa- and garlic-laced tomato sauce, then bake the eggs sunny-side up on top. The crispy edges of the pizza, dusted with za’atar (an earthy blend of sesame seeds and dried herbs), are ideal for breaking off and dipping into the runny yolks in the middle. This is a mashup that just makes sense, and it couldn’t be more delicious. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 740
  • Protein 22g
  • Total Carb 100g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • parsley
    • 1/4 ounce
    • parsley
  • grape tomatoes
    • 1 pint
    • grape tomatoes
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika
  • harissa
    • 1 packet
    • harissa
  • tomato purée
    • 1/2 cup
    • tomato purée
  • flour
    • 2 tablespoons
    • flour
  • za'atar spice blend
    • 2 teaspoons
    • za'atar spice blend
  • feta cheese
    • 1 ounce
    • feta cheese
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • rolling pin (optional)
  • baking sheet

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Remove pizza dough from bag and let soften at room temperature. Rinse parsley and finely chop leaves, discarding stems. Rinse grape tomatoes. Peel onion, halve, and thinly slice. Mince garlic

  2. Make sauce

    Make sauce

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion and cook until softened, about 3 minutes. Add spice mix, garlic, and half of harissa (discard remainder) and cook, stirring, until fragrant, 1 minute more. Add tomato purée and grape tomatoes and simmer, pressing to release their juices, until thickened, 7-8 minutes. Season with ½ teaspoon salt and pepper. Remove pan from heat and set aside until Step 5. 

  3. Roll out dough

    Roll out dough

    While sauce simmers, sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. If you don't have a rolling pin, try lifting the dough with your hands, letting gravity help stretch it down. Gently pull the edges so the dough doesn't tear.

  4. Bake pizza crust

    Bake pizza crust

    Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of sheet, and rub 2 teaspoons olive oil on top. Sprinkle over half of za’atar (reserve remainder for next step). Bake until crust is crisp and lightly browned, 10-12 minutes.

  5. Assemble pizza

    Assemble pizza

    While crust bakes, use this downtime to set the table or relax with a glass of wine. Spread sauce over crust, leaving a ½-inch border. In a small bowl, combine remaining za’atar with 2 teaspoons olive oil, then brush over edges of crust. Create 2 small, evenly-spaced pockets in sauce on pizza. Crack 1 egg into a small bowl and add to pocket, then repeat with remaining egg and remaining pocket.

  6. Bake and plate pizza

    Bake and plate pizza

    Sprinkle feta over pizza and season with salt and pepper as desired. Bake shakshuka pizza until egg whites are just set, 8-10 minutes (this is a great time to get ahead on dishes). Garnish with parsley, cut into slices, and dig in!

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