Shakshuka Pizza with Za’atar Meatballs

I was so excited when shakshuka finally went mainstream in America. This one-pot dish, rooted in North African and Middle Eastern cuisine, poaches eggs in a well-spiced, garlicky tomato sauce, with crusty bread served alongside as a sort of raft for all the deliciousness. It’s now, thankfully, a staple on American brunch menus, and I love to order it.

Here, we combine all the elements of shakshuka into a pizza: The eggs and sauce act as toppings, and the bread raft is the turmeric-spiked pizza crust. Finally, lamb meatballs, liberally spiced with za’atar, bake on top with crumbled feta and shredded mozzarella. It all amounts to one mind-blowing shakshuka pizza with za’atar meatballs, and it’s just as rich, warming and delicious as it sounds.

Ingredients for Shakshuka Pizza with Za’atar Meatballs

• Ground lamb: Lamb is a staple protein in the Middle East. It is a very tender meat, which is great for meatballs, and has a mild, earthy flavor that allows all the warm spices (especially za’atar) to shine.
• Spices: Za’atar is our main spice in this recipe. It’s citrusy, earthy and bitter, thanks to a blend of sumac, oregano, thyme, marjoram and sesame seeds. But a plethora of other spices are shaken throughout the recipe: cumin in the meatballs; paprika, chili powder, cayenne and red pepper flakes in the sauce; and turmeric in the pizza crust.
• Diced tomatoes: Our traditional red shakshuka sauce starts with one 14-ounce can of diced tomatoes. The tomatoes will cook down with spices until enough water evaporates to resemble pizza sauce.
• Pizza crust mix: We use a pizza crust mix to keep this recipe easy. A boxed mix allows us to add turmeric to the crust, but you can certainly add it to your own pizza crust recipe.
• Shredded mozzarella: Our cheese of choice is low-moisture shredded mozzarella. It’s a wonderful melting cheese for pizza, and its mild flavor won’t compete with all the spices. I like to shred my cheese fresh from the block since pre-shredded cheese contains cellulose.
• Eggs: We’ll crack three eggs on top of the pizza to mimic the look and flavor of shakshuka. It’s not necessary, but if you want that picture-perfect look, crack one egg at a time into a bowl, making sure it doesn’t break, then gently slide it onto the pizza.
• Feta cheese: A little feta adds a hint of tang and a nice saltiness to the shakshuka pizza.

Directions

Step 1: Mix and shape the meatballs

Preheat your oven to 500°F. In a large bowl, stir together the minced garlic, cumin, za’atar, salt and pepper. Add the ground lamb and mix it all together lightly but thoroughly.

Shape the meatball mixture into 1-1/2-inch balls. I like to use a cookie scoop or tablespoon for consistency.

Step 2: Cook the meatballs and make the sauce

In a large skillet, heat the canola oil over medium heat until it’s runny and shiny but not smoking. Brown the meatballs in batches, cooking until they reach an internal temperature of 165°. Place the meatballs on a paper towel-lined plate to drain, and set them aside.

In the same skillet, add the diced tomatoes, smoked paprika, chili powder, cumin, cayenne, red chili flakes, and salt. Stir, then bring the mixture to a simmer. Cook the sauce until the liquid has slightly reduced, about three minutes. Remove the sauce from the heat, then stir in 1/4 cup each chopped parsley and cilantro.

Step 3: Prepare the pizza crust

In a large bowl, prepare the pizza crust according to the package instructions, adding 1 teaspoon of turmeric while mixing. Let the dough rest for five minutes.

Grease a 12-inch cast-iron skillet with canola oil and set it aside. On a lightly floured surface, roll the pizza dough into a 12-inch circle. Press it into a cast-iron skillet. Bake the pizza dough crust for five minutes.

In a small bowl, combine the melted butter and the remaining 1/2 teaspoon of turmeric. Brush the turmeric butter all over the crust.

Step 4: Assemble the pizza

Spoon the prepared shakshuka sauce over the top of the crust. With the back of a spoon, make three wells in the sauce. Crack one egg into each well without breaking the yolk.

Sprinkle the shredded mozzarella and za’atar meatballs over the sauce.

Step 5: Bake and garnish

Slide the pizza into the oven and bake until the mozzarella cheese is melted and the egg whites have set, 10 to 12 minutes. Sprinkle the top with feta cheese, the remaining parsley and cilantro, and additional za’atar seasoning before serving. Enjoy!

Recipe Variations

• Add feta: For extra-moist, tangy meatballs, crumble a handful of feta into the meatball mixture. It’ll make the meatballs cheesier and more likely to caramelize.
• Change the meat: Not a fan of lamb? Swap in ground turkey, beef or chicken instead. They’re a 1:1 substitute; just make sure to get 1 pound of whichever meat you choose.
• Make a green shakshuka sauce instead: Red shakshuka is a traditional North African/Middle Eastern dish, but green shakshuka is a trendy, modern version that prioritizes bitter greens and lots of lemon for something a little lighter. Feel free to swap in green shakshuka for the red shakshuka here.

How to Store Shakshuka Pizza with Za’atar Meatballs

Allow any leftover shakshuka pizza with za’atar meatballs to cool completely to room temperature, then transfer the slices to an airtight container and refrigerate promptly. The pizza can last in the fridge for up to a day. Reheat it in a convection oven until the pizza and meatballs are warmed through.

Can you make shakshuka pizza with za’atar meatballs ahead of time?

Yes, you can make shakshuka pizza with za’atar meatballs ahead of time, but only the components of the recipe. The meatballs and shakshuka sauce can be made ahead of time, cooled to room temperature and stored separately in airtight containers in the fridge for up to three days. Wait to actually assemble and bake the entire pizza until you’re ready to eat it.

Shakshuka Pizza with Za’atar Meatball Tips

How do you serve shakshuka pizza with za’atar meatballs?

Serve shakshuka pizza with za’atar meatballs immediately, while it’s still hot from the oven. Serve it with a bright, crunchy salad like a Mediterranean salad with cherry tomatoes, olives, red onion and cucumbers or that good salad for something a bit simpler but still refreshing. Glazed carrots or roasted veggies (like broccoli, Brussels sprouts or zucchini) would also make great sides for this loaded pizza.

Can you make shakshuka pizza with za’atar meatballs gluten-free?

Yes, you can make shakshuka pizza with za’atar meatballs gluten-free. All you have to do is use a gluten-free certified pizza crust mix—everything else is naturally gluten-free. However, for anyone particularly sensitive to gluten, make sure all other packaged goods are certified gluten-free as well. Even naturally gluten-free foods are sometimes handled in a facility that processes wheat.

Can you make just the za’atar meatballs?

Yes, you can skip the shakshuka pizza and make only the za’atar meatballs. Toss the fully cooked za’atar meatballs into the shakshuka sauce and serve over rice with pita bread or grilled naan. Feel free to add pickles or shredded veggies on top for brightness and crunch.