This shakshuka pizza with za’atar meatballs recipe bakes eggs, mozzarella, feta, shakshuka sauce and well-spiced lamb meatballs on a homemade crust.

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.

Total Time: Prep: 40 min. Bake: 15 min. Yield: 4 servings
Ingredients
meatballs:
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon za’atar seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound ground lamb
2 tablespoons canola oil
shakshuka sauce:
1 can (14-1/2 ounces) diced tomatoes
1-1/2 teaspoons smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh cilantro, divided
crust:
1 package (6-1/2 ounces) pizza crust mix
1-1/2 teaspoons ground turmeric, divided
2 tablespoons canola oil
2 tablespoons butter, melted
toppings:
1/2 cup shredded mozzarella cheese
3 large eggs
1/4 cup crumbled feta cheese

Directions
1
Preheat oven to 500°. In a large bowl, combine first five ingredients. Add lamb; mix lightly but thoroughly. Shape into 1-1/2-in. balls.

2
In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Set aside.
3
In the same skillet; add tomatoes, smoked paprika, chili powder, cumin, cayenne, red chili flakes, and salt. Bring to a simmer; cook until liquid has slightly reduced, about 3 minutes. Remove from heat; stir in 1/4 cup each chopped parsley and cilantro.
4
In a large bowl, prepare pizza crust according to package instructions, adding 1 teaspoon of turmeric while mixing. Let rest 5 minutes.
5
Grease a 12-in. cast-iron skillet with canola oil and set aside. On a lightly floured surface, roll pizza dough into a 12-in. circle. Press into cast iron skillet. Bake for 5 minutes.
6
In a small bowl, combine butter and remaining 1/2 teaspoon turmeric; brush over crust. Spoon prepared shakshuka sauce over top.
7
With back of spoon, make 3 wells in sauce; break 1 egg into each well. Sprinkle mozzarella and lamb meatballs over sauce.
8
Bake until cheese is melted and egg whites have set, 10-12 minutes. Sprinkle with feta cheese, remaining parsley and cilantro, feta and additional za’atar seasoning before serving.

Nutrition Facts
2 slices: 593 calories, 36g fat (12g saturated fat), 206mg cholesterol, 1295mg sodium, 42g carbohydrate (5g sugars, 4g fiber), 27g protein.