Shakshuka Style Pizza
There’s something irresistible about the way a shakshuka sauce – rich, spiced, and full of character – pairs with perfectly baked eggs on a crisp pizza base. This Shakshuka style pizza takes some of the best parts of the Middle Eastern breakfast classic and transforms them into a hearty, vibrant pizza that’s just as good for brunch as it is for dinner.
The sauce combines garlic, onion, capsicum, cumin, and a dash of salt and pepper simmered in rich Mutti tomato sauce for that deep, smoky sweetness. Once baked, the silky yolks meld beautifully into the sauce, while a dusting of grated Grana Padano adds nutty richness.
Finished with fresh avocado slices, spinach, and a drizzle of extra virgin olive oil, this pizza is bursting with flavour and colour, perfect for when you want something a little different but completely comforting.
We baked this pizza in our home oven on a pizza steel, using a 24-hour cold-fermented dough.
Shakshuka Style Pizza
The spiced tomato and capsicum sauce makes this pizza wonderfully aromatic, while the baked eggs, creamy avocado, and fresh spinach bring balance and freshness to every bite. A perfect mash-up of comfort and creativity.To make this shakshuka-inspired pizza, you’ll just need a few simple ingredients and a little prep time. Follow our step-by-step instructions and you’ll be slicing into this breakfast meets brunch pie in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pie day!
Equipment
Ingredients
- 1 pizza dough ball
- Grana Padano cheese
- 2 free range eggs
- Dried oregano
- Extra virgin olive oil
- Sliced avocado optional
- Spinach optional
Shakshuka Style Sauce
- 1 400 gram can of Italian tomatoes (we recommend San Marzano plum tomatoes or Mutti Polpa as an alternative)
- 1 brown onion medium size
- 4 garlic cloves
- 1 tsp cumin
- 2 tsp paprika
- ¼ – ½ tsp chilli flakes optional
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our cold fermentation dough recipe, opting for a home oven bake with baking steel.
- Prepare Shaksuka Style Sauce: Heat ½ tsp of extra virgin olive oil in a pan over medium heat.Add one medium diced onion and half a sliced red capsicum, cooking for around 5 minutes until softened.Add 4 finely chopped garlic cloves, 1 tsp cumin, 2 tsp paprika, and ¼–½ tsp chilli flakes (optional). Stir until fragrant.Add one 400 g can of Italian tomatoes (we recommend San Marzano or Mutti Polpa), season with ¼–½ tsp salt and black pepper, and combine well.Cover and simmer for 10 minutes, stirring occasionally. Once thickened, set aside to cool before assembling.
- Prepare Cheese:Finely grate ¼ to ½ a cup of grana padano cheese, depending on how cheesy you want it. Set aside for assembly.
- Preheat Oven:Outdoor Pizza Oven: If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.Home Oven: Place pizza steel or stone inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe.Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Par-Bake the Base: Spread a generous amount of the shakshuka sauce onto the dough in a circular motion, starting from the centre and working outwards.Launch the pizza with just the sauce into the oven and bake briefly – just until the base begins to set and the crust is lightly puffed (about 20–30 seconds in an outdoor oven, or 2–3 minutes in a home oven). This helps give the base structure before adding the eggs.
- Assemble Pizza: Remove the par-baked base and create small wells in the sauce for the eggs.Crack the free-range eggs directly into the wells. Finish with a light drizzle of extra virgin olive oil and a scattering of freshly grated Grana Padano.
- Bake Your Pizza:Outdoor Pizza Oven: Launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to prevent burning.Home Oven: Launch pizza onto a pizza steel or stone, the bake time should be around 7-10 minutes, or until the crust is golden and the eggs are set to your liking.
- Serving: Once baked, remove your pizza from the oven and place on a serving board.Add a final drizzle of EVOO, and Optionally, top with fresh spinach leaves and sliced avocado.Now it’s time to enjoy your homemade Shakshuka Pizza – the perfect blend of brunch comfort and pizza indulgence!
Tried this recipe?Let us know how it was!
