Green Shakshuka Pizzamakes 1 pizza
2 Tbsp. olive oil
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 tsp sweet paprika
6 oz kale, stemmed and coarsely chopped
4 oz spinach
2 Tbsp. veggie, chicken stock, or water
Kosher salt
Black pepper
Crushed red pepper
Juice of 1/2 lemon
1 lb pizza dough (storebought or homemade, I love Jim Lahey’s dough)
All-purpose flour, for dusting
6 oz Our Family mozzarella, shredded
4 large eggs
4 oz crumbled feta
Our Family plain Greek yogurt, za’atar, and chopped flat-leaf parsley, for topping

Preheat the oven to 425ºf with a pizza stone if you have one. In a large skillet, heat the olive oil over medium heat. Add the garlic, jalapeño, and paprika and cook, stirring, for a minute, and then add the kale and spinach in a couple of batches, allowing it to wilt slightly in between so it doesn’t overflow the pot. Add a good pinch of salt and cook, stirring often, for 7 minutes. Stir in the stock or water and cook for 5 more minutes. Add a few turns of black pepper, a pinch of crushed red pepper (or more to taste), and the lemon juice. Taste and adjust seasoning as desired. Remove from heat and set aside to cool slightly while you roll out the pizza dough.

Roll out the dough on a lightly floured piece of parchment into a 12” round. Sprinkle with the mozzarella and then use tongs to transfer the kale mixture to the pizza (discarding any excess moisture that’s in the skillet). Create 4 wells in the kale mixture and crack in the eggs, taking care not to break the yolks. To ensure that the yolks don’t break, I like to crack the eggs into a separate little bowl first and then pour them on the pizza. That way if I break I yolk while cracking the egg, I can use that egg for something else. Sprinkle on the feta. Carefully slide onto the pizza stone (if you don’t have one, slide it on a baking sheet) and bake until the egg whites are firm but the yolks are still runny; begin checking for doneness at 10 minutes. 

Top with dollops of yogurt and sprinkles of za’atar, parsley, salt, pepper, and crushed red pepper and enjoy!

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