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Dairy
Easy
35 Minutes
Diets 
Shakshuka pizza is my favorite Israeli-Italian-American mash-up. If the combination sounds weird, just think of shakshuka as a spiced tomato sauce, which makes it perfect to spread on top of some store-bought pizza dough. Served as a cheesy deep-dish pizza with runny eggs on top, this dish is comfort food at its best and perfect as a weeknight dinner. If you don’t have a cast-iron pan for this, you can also use a square or round cake pan. Comfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world―including immigration waves from Europe, the Middle East, North Africa, New York City, and beyond.
all purpose flour, such as Glicks, for dusting
1 pound store-bought pizza dough
Glicks Cooking Spray or vegetable oil for pan
1 cup shredded mozzarella
1 and 1/2 to 2 cups prepared tomato shakshuka sauce
2 to 3 large eggs
1 to 2 ounces Ta’amti Feta Cheese, plus more for topping
fresh basil or parsley (optional)
8- or 9-inch cast-iron pot
Preheat the oven to 450 degrees Fahrenheit. Place an 8- to 9-inch cast-iron pan in the oven to heat for at least 20 minutes.
On a lightly floured surface, spread out the pizza dough until you have created a circle slightly larger than your pan.
Using a good-quality oven mitt, remove the hot pan from the oven. Coat the inside of pan with cooking spray or an even layer of vegetable oil.
Carefully place the dough in the pan. Sprinkle the mozzarella on top of the dough. Spread the shakshuka sauce on top, then sprinkle with the feta.
Place the pan back in the oven for seven minutes.
Remove from the oven, and with the back of a spoon, create two or three circles for the eggs. Gently crack each egg into a small glass bowl and pour, one at a time, into the indentations.
Bake for another four to six minutes, until the eggs are cooked to your liking.
Top with additional feta, and fresh basil or parsley, if desired.
Recipe excerpted from Modern Jewish Comfort Food by Shannon Sarna (Countrymen Press, 2022).
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