Whole Wheat Shakshuka Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 2¼ tsp active yeast
  • 1 cup warm water
  • 1 tsp coconut or brown sugar
  • 1 tbsp olive oil
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1 (8 oz) can tomato sauce
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • ¾ tsp basil
  • ½ tsp paprika
  • salt and pepper to taste
  • handful baby spinach
  • ½ bell pepper, chopped
  • ¼ cup chopped mushrooms
  • 4 eggs
  • OPTIONAL: dash red pepper flakes
Instructions
  1. Combine the yeast, water, and sugar in a bowl. Set aside to activate for 5 minutes; it should develop a layer of foam on top.
  2. In a mixing bowl whisk the flour and salt. Pour in the yeast mixture and oil, mixing well until a ball of dough forms. Knead the dough for 3-5 minutes. The dough should be smooth and elastic, springing back when you press your thumb into it.*
  3. Lightly oil the bowl and cover with a thin towel for the dough to rise for 1 hour.
  4. Preheat the oven to 475 degrees F, then line a pan with parchment paper.
  5. Once the pizza dough is done rising, punch it down and begin rolling it out on the pan into desire shape. Brush both sides with oil as you stretch it out, pulling the edges up a little higher to form a crust.
  6. In a small bowl, combine the tomato sauce with remaining spices, then top dough with the sauce. Distribute the vegetables evenly over the dough, and bake for 10 minutes.
  7. Remove from the oven and gently crack 4 eggs onto the pizza, keeping the yolks intact. Return to the oven and bake for 8-12 more minutes, until the whites are just set and the yolks still runny.
Notes
*Prep time does not include letting the dough rise.
*If the dough is too sticky, add up to ¼ cup more flour, 1 tablespoon at a time.
Recipe by Lenses and Lentils at https://lensesandlentils.com/whole-wheat-shakshuka-pizza/