funky fusion

Eggs on pizza?! All I can say is - try before you deny! The spicy Shakshuka sauce is absolutely incredible on pizza; San Marzano tomatoes were kicked up a notch up for this one! For the peppers, I used an Anaheim, Fresno, and a Serrano, but you can mix and match to build the heat to your liking. Top it off with some feta cheese and parsley, and I guarantee you&#039;ll be making this one again.

Shakshuka Detroit pizza

Flour

Water

Salt

3.5 g Instant Dried Yeast

Eggs

tbsp Olive Oil (for the pan)

Onion

Garlic Cloves

Red Bell Pepper

Serrano Peppers (Substitute with Jalapeno or Fresno)

28 ounces can Whole Peeled Tomatoes

tbsp Smoked Paprika

tbsp Cumin

Salt and Pepper (To taste)

oz Cheddar cheese (Shredded)

oz Mozzarella cheese (Shredded)

Parsley (Chopped)

Feta Cheese (To taste)

Mix Flour

Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.

Activate Yeast

Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Mix the yeast into the water.

Mix Dough

Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. You may need to scrape the bottom up with a spatula.

Bulk Ferment

Turn mixer off. Dust a very light amount of flour onto the counter, and scrape the dough out of the bowl. Dust a little more flour on the dough, and knead by hand for 2 minutes. Form into a taught ball and place into a lightly greased Detroit pan.  Allow to rest, covered and at room temperature, for 1 hour.

Make the dough.

Stretch dough

Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough with your hands to fit the pan as close as possible (a tiny bit of shrinking may happen, that&#039;s fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.

Cold Ferment

Place in refrigerator, covered, for 1 to 2 days.

Stretch dough in pan.

Rest

Let dough come to room temperature on the counter for 3-6 hours.

Preheat

Preheat the oven to 550°F. If using an Ooni or other outdoor pizza oven, preheat until 700-800 degrees, about 20 minutes.

Par-bake

Place pan on the bottom of your oven to par-bake the dough for 5 minutes. Carefully remove the hot pan from oven. Using a metal spatula, remove the baked dough from the pan and allow to cool on a wire rack while you prepare the Shakshuka.

Parbake.

Simmer

Heat olive oil in a deep pan or dutch oven over medium heat until shimmering. Add onion and peppers, and continue cooking for 8 minutes or until onions are translucent and peppers have some browning. Add minced garlic, paprika, and cumin; continue cooking for 30 seconds. Add tomatoes and stir to combine. With the back of a spatula, crush the tomatoes. Salt and pepper to taste. Reduce the heat to a simmer and continue cooking for 15 minutes.

Poach eggs

Using the back of a spoon, make a small well in the sauce; carefully crack an egg directly into the well. Continue doing this around the pan with the remaining eggs. Cover the pan and continue on a very low simmer for 5-10 minutes, or until the egg whites are set but yolks are still runny.

Shakshuka

Add Toppings

Place the parbaked dough back into the Detroit pan. Add shredded mozzarella and cheddar, ensuring cheese touches the edge of the pan.

Bake

For home ovens: place pizza in oven for another 7 minutes on the bottom rack.  (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 5-6 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.

Serve

Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. With a large spoon, carefully place the poached eggs and spicy sauce onto the pizza, ensuring even spacing for each slice. Top with feta cheese and parsley. Slice, and enjoy.

Make Pizza

This iconic combo is transformed into an indulgent slice of comfort. To avoid an overly sweet pizza, we build a sauce base from fried chicken gravy which works exceptionally well with both the chicken and waffle components. Cheddar cheeses melt beautifully and add more depth of flavor than mozzarella can do on its own. Finely sliced green onion adds a pop of color and freshness, and of course, pure maple syrup is drizzled on top. The new king of comfort food!

Chicken and Waffle Pizza

tbsp Olive Oil

Garlic Clove (Medium)

Fresh Thyme

tbsp Flour

Chicken Stock (Low sodium)

Milk

Belgian Waffle (Chopped into bite-size pieces.)

Fried Chicken

Green Onion (Sliced)

Pure Maple Syrup (Drizzled)

Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We&#039;re not looking for a full activation, just a bit of a jumpstart.

Turn mixer off. With the dough still in mixer bowl, and with wet hands, fold into a ball. Cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.

Let dough come to room temperature on the counter for 3 hours.

Stretch Dough

Grease your pan with a stick of butter or Crisco. Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that&#039;s fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.

Heat olive oil in saucepan over medium until shimmering. Add minced garlic, cook for 30 seconds. Add thyme and pepper, and cook for an additional 30 seconds. Mix flour in and continue cooking 1 minute.

Slowly whisk in chicken stock and milk and continue whisking until smooth and bubbly and desired consistency is achieved, about 2 minutes (remember – sauce will thicken as it cools). Turn off burner and add salt. If it becomes too thick, whisk in milk, 1 tbsp at a time.

Gravy.

Place pan on the bottom of your oven to par-bake the dough for 5 minutes.

Carefully remove the hot pan from oven. Ladle a couple spoonfuls of the gravy onto the dough and spread evenly. Add shredded mozzarella and cheddar, ensuring cheese touches the edge of the pan (note: cheddar crisps better on the edges than mozzarella, so keep that in mind as you spread the cheese). If you&#039;re using leftover fried chicken, add it to the pizza now so it heats up; if you made it fresh for this recipe, add it after baking.

Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Add fried chicken, chopped waffles, and green onion. Drizzle maple syrup over pizza, ensuring to fill the waffle cups as you go! Slice, and enjoy.

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Shakshuka Detroit pizza

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The most viewed funky fusion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine