One thing about cooking is that I like to use an ingredient or leftovers to make something new. Last week I shared with you my recipe for matbucha. Which you can find here. You will need to make it in order to complete this recipe-as it becomes the sauce for my pizza.
Shakshuka is basically matbucha with basted eggs on top. It’s a really popular breakfast food in Israel. Every restaurant has their own version and it’s incredibly delicious along with some pita bread or some Israeli salad. I saw a video last year on how to make this pizza but they just used tomato paste, onion, and some spices. Tomato paste has such a strong flavor and such a richness that I think it would be overwhelming. I believe using the leftover matbucha makes for more complex flavor.
2 1/2 c. of flour, plus a little extra for rolling out the dough
1 c. beer
1 tbsp. sugar
1 tbsp. salt
6 tbsp. matbucha
2 c. feta cheese crumbles
Directions: Pre-heat oven to 350 F. Mix flour, salt, and sugar together in a large mixing bowl with either a standalone mixer or hand mixer on medium for a minute. Pour in a cup of beer and mix until a dough is formed on medium, scraping the sides down. Roll out the dough on a floured surface and transfer onto a baking sheet. Spread the matbucha out over the dough and crack four eggs over different areas of the pizza, nesting the eggs throughout. Then sprinkle your feta crumbles all over. Bake for 25 minutes and enjoy!!!