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.

Equipment

• Rimmed half sheet pan.
• Rolling Pin
• Large frying pan
• Small frying pan

Ingredients

• 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

Instructions:

1. Preheat the oven to 550º.
2. Sprinkle the semolina flour on the baking sheet
3. Split the ball of dough into 4 smaller pieces
4. Roll the balls of dough flat and place them on the baking sheet with a little room around them
5. Heat the small frying pan over medium heat
6. Toast the caraway seeds for a few minutes taking care not to burn them then set them aside to cool
7. Separate the kale leaves from the ribs and chop them into medium sized (about an inch across) pieces.
8. Heat up the frying pan over medium heat and then add the fat you are using for frying.
9. Sauté the kale until it is pretty wilted but not falling apart, about 3 minutes.
10. Transfer to a bowl and set aside.
11. Mix the feta with the toasted caraway seeds
12. Spread 1 or 2 tablespoons of shakshuka sauce on each pizza.
13. Add a layer of the sautéed kale to each pizza leaving a little bit of a depression in the middle to contain the egg.
14. Sprinkle the feta over the kale keeping the little well for the egg.
15. Crack an egg into the little well you’ve created on each pizza.
16. Put the pizzas in the oven for about 12 minutes or until the crust around the edges is starting to turn golden brown.
17. Plate and serve!