Name: Shakshuzza - Shakshuka Pizza
Yield: makes 2 thin-crust 12″ pies
Ingredients: 1 cup warm water (around 115°F); 1 packet active dry yeast, (7 grams); 1/2-1 teaspoon salt; 1 tablespoon olive oil; about 3 cups (390g) all-purpose flour (depending on humidity and age of flour); 3 Tbsp olive oil; 1 onion, 1/4″ dice or thin strips depending on how chunky you like it; 3 sweet peppers (your choice, I like a mix), 1/4″ dice or thin strips; 2 big cloves garlic, thinly sliced; 4 tsp Izak N37; 2 tsp Sheba N40; 1 28 oz can of tomatoes with juice, roughly crushed by hand; 2 Tbsp tomato paste; 2 tsp shio koji; 2 tsp preserved lemon rind, finely minced; 1 tsp raw sugar (or to taste, you want the sauce lightly sweet); 1 cup of fried lamb merguez sausage (1/2″ crumbles) (substitute cooked eggplant or zucchini chunks seasoned with Tangier N.23 for a vegetarian version); 4 eggs; 1 tsp Shabazi N38; optional: 1/2 cup crumbled feta; optional: oil cured labneh balls; optional: ‘nduja; optional: chopped calabrian chiles

Back in 2017 I shared my recipe for shakshuka, and since my son Max was born in March we’ve made it quite a few times. I make big batches and freeze them so we still have easy home-cooked meals on busy nights. I was staring at a stack of containers in the freezer and had the idea of combining two of my favorite foods. So here is shakshuka pizza, or shakshuzza.

I love to make pizza dough because it’s relaxing (I’m an advocate of bread therapy), and I’m sure it will be something fun to do with our son when he gets older. In a pinch pre-made dough works almost as well if you are pressed for time; most grocery stores have it, or ask at your local pizzeria. Or try my quick method described in the variations.

This recipe uses three of my favorite blends, Izak, Shabazi (optional but recommended), and Sheba. It can be made meat-free like my shakshuka, but I personally love it with some crumbled lamb merguez.

Shakshuzza - Shakshuka Pizza

Author: Christian Leue
Servings: makes 2 thin-crust 12″ pies
Category: Dinner

Ingredients

1 cup warm water (around 115°F)
1 packet active dry yeast, (7 grams)
1/2-1 teaspoon salt
1 tablespoon olive oil
about 3 cups (390g) all-purpose flour (depending on humidity and age of flour)
3 Tbsp olive oil
1 onion, 1/4″ dice or thin strips depending on how chunky you like it
3 sweet peppers (your choice, I like a mix), 1/4″ dice or thin strips
2 big cloves garlic, thinly sliced
4 tsp Izak N37
2 tsp Sheba N40
1 28 oz can of tomatoes with juice, roughly crushed by hand
2 Tbsp tomato paste
2 tsp shio koji
2 tsp preserved lemon rind, finely minced
1 tsp raw sugar (or to taste, you want the sauce lightly sweet)
1 cup of fried lamb merguez sausage (1/2″ crumbles) (substitute cooked eggplant or zucchini chunks seasoned with Tangier N.23 for a vegetarian version)
4 eggs
1 tsp Shabazi N38
optional: 1/2 cup crumbled feta
optional: oil cured labneh balls
optional: ‘nduja
optional: chopped calabrian chiles

Directions

Add all ingredients to a large mixing bowl. Stir with a wooden spoon until a loose dough forms. If a dough does not form, add a bit more water, if the dough is very wet and sticky, add a bit more flour. Once the dough can no longer be mixed easily, pull it out with your hands and knead on a lightly floured cutting board until you form an elastic ball of slightly sticky dough (about 12 minutes of kneading).
Divide the dough in two and form each half into a ball. Add a bit of olive oil to the surface of each and cover them with a kitchen towel. Allow to rise for about an hour in a warm place.
In a heavy skillet warm the olive oil over medium heat. When fragrant add the onions and cook for 3-5 minutes. Add the peppers and cook for 5-7 minutes more or until everything is softened and lightly browned.
Add garlic and spices and cook for 2-3 minutes more, stirring more frequently. Add the tomatoes, tomato paste, shio koji, and preserved lemon and drop the heat to low. Cook, stirring occasionally, for another 20-25 minutes or until thick. Taste and adjust with sugar/salt as necessary.
note: if starting from leftover shakshuka sauce, heat on low for 10 minutes to thicken it and adjust sweetness with raw sugar (you want it to be lightly sweet)
Preheat the oven to 525°F. For best results place a thick sheet of steel towards the top third of the oven (alternatively you can use a pizza stone or baking sheet, but the crust will not get as crisp).
Roll one of your dough balls out on a floured surface until you get a 12″ rough circle. Place on a sheet of parchment paper on a flat sheet pan or pizza peel, and trim the paper so it’s only a bit bigger than the dough. Top the dough with half of the sauce, merguez, and feta, and make two wells in the sauce for the eggs.
Crack each egg into its own small bowl, discarding any bits of shell. Carefully transfer the dough and parchment to your steel/stone. After about 3 minutes of baking, carefully rotate the pie 180°, place an egg in each divot, and then cook until the crust is crisp and eggs are barely set (about 3-4 minutes more). Top with a dusting of Shabazi (and/or fresh cilantro leaves), slice, and serve. It’s a bit messy, and totally delicious.
Note that ovens vary and therefore times are approximate. Experiment with yours until you achieve perfection.