This idea pretty much encapsulates the whole idea behind this blog. We only have 3 people in our house, but very few recipes are set up to serve 3 (in fact, I can’t think of a single one), and more often than not, recipes for home cooks are feed 4 or 6. That was the case with the Shakshuka recipe we eat about every other week.
- Rimmed half sheet pan.
- Rolling Pin
- Large frying pan
- Small frying pan
- Leftover shakshuka sauce, about 2 tablespoons per pizza
- 1/4 of a pizza dough recipe, at room temperature
- A bunch of kale (by bunch, I mean the standard bunch from the grocery store, usually about 10-15 leaves), Any kale will do but we use tuscan kale because that’s what we usually from in the back yard.
- Butter/olive oil/some kind of fat for frying kale
- 1 pint of crumbled feta cheese
- 1 Tbsp caraway seeds
- 4 large eggs
- ± 2 Tbsp Semolina flour
Time: 30 minutes or so.
Yield: 4 portions
- Preheat the oven to 550º.
- Sprinkle the semolina flour on the baking sheet
- Split the ball of dough into 4 smaller pieces
- Roll the balls of dough flat and place them on the baking sheet with a little room around them
- Heat the small frying pan over medium heat
- Toast the caraway seeds for a few minutes taking care not to burn them then set them aside to cool
- Separate the kale leaves from the ribs and chop them into medium sized (about an inch across) pieces.
- Heat up the frying pan over medium heat and then add the fat you are using for frying.
- Sauté the kale until it is pretty wilted but not falling apart, about 3 minutes.
- Transfer to a bowl and set aside.
- Mix the feta with the toasted caraway seeds
- Spread 1 or 2 tablespoons of shakshuka sauce on each pizza.
- Add a layer of the sautéed kale to each pizza leaving a little bit of a depression in the middle to contain the egg.
- Sprinkle the feta over the kale keeping the little well for the egg.
- Crack an egg into the little well you’ve created on each pizza.
- Put the pizzas in the oven for about 12 minutes or until the crust around the edges is starting to turn golden brown.
- Plate and serve!
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