Grilled Shakshuka Pizza by themodernproper | Quick & Easy Recipe | The Feedfeed
Grilled Shakshuka Pizza
"If there is one true cupboard staple that we always, always keep on hand, it is cans of diced tomatoes. They appear in many of our most beloved recipes—Penne ala Vodka, Chicken Tortilla Soup and our favorite Meatballs with Tomato Sauce. And now we can add this recipe, shakshuka pizza, to the list of reasons a good can of diced tomatoes is an absolute pantry must. If you’ve ever had shakshuka served with a hunk of grilled crusty bread, or a piece of chewy warm pita, you will understand why for us, the idea of spreading the smoky, spicy shakshuka sauce on grilled pizza just made sense.  For this recipe, we used two cans of Muir Glen Diced Tomatoes. When using humble ingredients, we feel strongly that it becomes all the more important to make sure they come from the highest-quality sources and are full of flavor. If the tomato flavor in your shakshuka is anything less than full-bodied and robust, you’ll be missing out on how truly delicious this dish can be."
-- @themodernproper
Recipe Intro From themodernproper

This post is sponsored by Muir Glen and TheFeedfeed.


Prep time 15mins
Cook time 40mins
Serves or Makes: 4


  • 4 tablespoons olive oil, divided
  • 2 Anaheim peppers, roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 1 medium yellow onion
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons Muir Glen Tomato Paste
  • 2 (14.5 ounce cans) Muir Glen Diced Tomatoes
  • 1/ 2 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 pound store-bought or homemade at room temperature pizza dough
  • 6 ounces mozzarella, grated
  • 3/ 4 cup crumbled feta
  • 4 eggs
  • Salt, as needed
  • Pepper, as needed
  • 1/ 4 cup flat leaf parsley


  • Step 1

    Heat 2 tablespoons olive oil in a 12” skillet over medium high heat. Sauté the peppers and onion, stirring occasionally, until soft, about 8 minutes. Add garlic, and sauté for 2 minutes longer. Add cumin, paprika and tomato paste stir until incorporated. Add 2 cans of Muir Glen Organic Diced Tomatoes, and their liquid to the skillet. Reduce heat to medium, and simmer, stirring occasionally until thickened, about 25-30 minutes. Season with salt and sugar.

  • Step 2

    Start up the grill. On a lightly floured surface, roll out pizza dough to ½ inch thickness. Take care that it is stretched out evenly, to prevent any weak spots in your crust. Brush one side of dough with 1 tablespoon of remaining olive oil. Turn heat to medium-high and oil the grill grate. Using a rolling pin, carefully drape the dough on to the grate oiled side down. Grill until slightly puffed and grill marks appear on the underside of the dough, about 3 minutes.

  • Step 3

    Using a large metal spatula, loosen and flip dough over onto a lightly floured cookie sheet, so that the grill marks are facing up. Spread the shakshuka tomato sauce over the grilled side of the pizza leaving a 1 inch border. Sprinkle mozzarella evenly over the sauce. Create 4 (4-inch) wells in the cheese and sauce, you want the wells deep enough that the raw eggs don’t spill out of them, but not so deep that the eggs don’t cook evenly or quickly.

  • Step 4

    Carefully crack 1 egg into each of the wells. Season with salt and pepper.

  • Step 5

    Oil the grate with remaining oil and carefully slide the pizza back onto the grill. Close the grill and cook over medium heat until the underside of the crust is browned and the egg whites are firm, about 5 minutes. If the eggs are too runny for your liking, you can finish the pizza off in the oven at 350° until desired doneness. Transfer pizza to a cutting board and sprinkle with feta cheese and parsley.