127/18 – Shakshuka Pizza:
The first time we made the Shakshuka dish in the Berber & Q cookbook we both felt the sauce was crying out to go on a pizza. To take it one step further than that – Shakshuka Pizza!
This recipe is adapted from Beber and Q by Josh Katz – You can buy the book by clicking the link below:
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Other dishes I have cooked from this book were:
The Prep:
First I made the sauce: Red onion, red pepper, garlic, eggs, smoked paprika, biber salcasi, chilli flakes, San Marzano tomatoes, honey and Extra virgin olive oil. Cooked in a pan on the hob then put into a kilner jar and left in the fridge overnight.
Ooni Pro fired up with Oxford Charcoal Oak and some Oak chunks – see my Ooni page for more details:
Time to Cook:
Once the Ooni Pro was at 550C I launched the first pizza. This was a simple cheese and chorizo pizza for my daughter. The cheese was grated extra mature cheddar. Nice and cheesy once it had been under the flames.
Time for a Shakshuka pizza. I cooked the pizza for about a minute then added the egg. It looks pretty cool but wasn’t really cooked enough.
For the next one I put the egg on at the start. It was a lot better but it had spread over the pizza a fair bit. Feta went on at the end and didn’t melt enough, should have gone on earlier.
It did look good though!
Another one for the kids, cheese and chorizo.
Another one, shaksuka sauce and cheese. The colour of the sauce is fantastic.
The final shakshuka pizza. This time I created a small well in the sauce to put the egg into and put the feta on at the start. A lot better all round! The egg was more contained in the centre of the pizza.
Beautiful!
SUMMARY:
This was such a tasty pizza. Really, really good! The shakshuka sauce is very rich, very tasty. I enjoyed the feta cheese on the pizza again, nice to have a cheese with some taste on your pizza.
The last pizza was the best one as the egg was more contained from creating a well in the sauce. Would recommend pizza and if you have leftover sauce you can have Shakshuka for breakfast!
This recipe is adapted from Beber and Q by Josh Katz – You can buy the book by clicking the link below:
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