Shakshuka Breakfast Pizza

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CHEF NEIL DOHERTY

SYSCO CORPORATE

SERVES 2–4

 

INGREDIENTS:

SHAKSHUK A SAUCE

3 Tbsp. Arrezzio Imperial extra virgin olive oil

1 Imperial Fresh medium onion, cut into ½-inch dice

1 Imperial Fresh red bell pepper, cut into ½-inch dice

1 Imperial Fresh yellow bell pepper, cut into ½-inch dice

3 Imperial Fresh jalapeno chiles, minced (seeds removed)

3 Imperial Fresh cloves garlic, thinly sliced

1 ½ Tbsp. Sysco Imperial McCormick paprika

2 tsp. Sysco Imperial McCormick ground cumin

30 oz. Sysco Imperial canned whole peeled tomatoes, crushed by hand

Salt and freshly ground black pepper to taste

PIZZA

1 Sysco Simply Cauliflower Pizza Crust

6 oz. Shakshuka Sauce (above)

4 Wholesome Farms Classic eggs

Salt and freshly ground black pepper

2 Tbsp. Sysco Imperial feta cheese

1 ½ Tbsp. olive oil, divided

2 cups Imperial Fresh arugula Juice of 1 lemon

 

DIRECTIONS:

FOR THE SHAKSHUK A SAUCE

Heat the olive oil in a sauté pan over medium heat. Add the onion, bell peppers and jalapeno chiles. Sweat the vegetables until very soft but not browned, about 10 minutes. Increase heat to medium high, add the garlic and cook until garlic is softened but not burned, about 1 minute longer. Add paprika and cumin and cook for 30 seconds to toast the spices. Add the tomatoes and stir to combine. Reduce the heat to a simmer and cook for 12 minutes; then season with salt and pepper to taste.

FOR THE PIZZA

Thaw the cauliflower crust and put it on a sheet pan or pizza screen. Evenly spread 6 ounces of the prepared Shakshuka Sauce over the crust, leaving a half inch border around the outside. Using a spoon, make 4 wells for eggs around the pizza. Break the eggs directly into the wells, being careful to keep yolks intact. Season the eggs with salt and pepper.

Sprinkle the feta cheese evenly around the pizza. Brush 1 tablespoon of the olive oil around the edge of the crust to promote browning. Place the pizza into a 450-degree convection oven and cook until the egg whites are set but the yolks are still runny, about 15 minutes.

While the pizza is cooking, toss the arugula with the remaining ½ tablespoon of olive oil and the lemon juice and salt and pepper to taste. When the pizza is ready, pile arugula salad in the center and serve.