How to Make Pizza From Scratch

SHAKSHUKA PIZZA RECIPE:

for full recipe and blog post visit www.sevenspicelife.com

Dough Recipe: Roberta’s Pizza Dough: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

Recipe:

16 oz cherry tomatoes, halved

1/2 small onion, small dice

2 cloves garlic, crushed

2 tbs Harissa, my favorite brand here

1/2 tsp Cumin

1/2 tsp Paprika

salt and pepper to taste

1/2 Red bell pepper, seeded and thinly sliced

1 egg

buffalo mozzerella, about 2oz torn

fresh oregano, 2-3 sprigs

micro greens, small handful

aleppo pepper or chili flakes

coarse sea salt, fresh cracked pepper and extra virgin olive oil for garnish

Sauce Method:

On medium heat, add 1 tbs olive oil to a non-stick saute pan. Once heated, add onions and cook 1-2 minutes until fragrant. Add garlic and cook another 1-2 minutes. Add tomatoes. Cook 3-5 minutes and season to taste with salt and pepper. Cover and cook 5 minutes until tomatoes start to soften and breakdown. Uncover and add cumin and paprika. Cook 2-3 minutes, reduce heat to medium low and cover. Cook 2-3 minutes. Remove cover and add harissa paste. Stir to combine and turn off the heat. Cook completely. Can be made 2 days ahead and stored in an airtight container.

Assembling and Cooking Pizza:

Preheat oven to 525F/274C or the highest temp your oven will go.

Once dough has proofed and sauce has cooled, it’s time to roll out the dough. Take one ball of dough and place onto a lightly floured surface. Starting in the middle, press dough down and out towards the edges until a flat disc forms. Flip the disc over and repeat. Using a rolling pin, roll the dough out from the center on all sides. Turn the disc 90 degrees and repeat this process until the diameter is roughly 10-12”. Transfer the disc onto a floured pizza peel and let it rest 15 minutes before topping.

After dough has rested, spoon the shakshuka sauce onto the pizza starting from the middle and spreading out towards the edges. Leave about an inch of crust. Spread the mixture evenly, being careful not to add too much sauce. A thin, even layer is all you’ll need. Add the torn mozzerella and about 6 slices of red pepper. Top with fresh oregano leaves, from the leaves of about 2-3 sprigs.

When oven is ready carefully transfer the pizza from the peel to the pizza stone or pan in one quick, sliding motion. When pizza is on the stone/pan, add one egg to the center of the pizza.

Turn pizza halfway through cooking time for even cooking. Bake 7-10 minutes until crust is bubbly, golden and the bottom is crisp.

Remove pizza from the pizza stone and top with chili flakes or Aleppo pepper, some coarse sea salt and your micro greens. Drizzle with extra virgin olive oil for a decadent finish.

Serve immediately

Видео How to Make Pizza From Scratch канала Seven Spice Life By Lisa K