Homemade shakshuka pizza with sumac
- 1¼ cups self-raising flour
- 1¼ cups low-fat plain yoghurt, plus ¼ cup extra
- ½ x quantity ratatouille
- 4 small (50g) eggs
- 2 teaspoons tahini
- 2 tablespoons small fresh mint leaves
- 1 teaspoon sumac
- 4 cups baby rocketarugulaX, to serve
- lemon wedges, to serve
1 Preheat the oven to 190°C. Combine flour and yoghurt in a large bowl until a soft dough forms. Turn out onto a lightly floured surface and knead for 30 seconds, or until smooth, adding a little extra flour if necessary. Place dough on to a large sheet of baking paper. Sprinkle lightly with flour and roll into 25cm x 35cm rectangle. Transfer the dough on paper to a large baking tray.
2 Bake pizza base for 5 minutes.
3 Spread ratatouille over pizza base. Make 4 indents into the ratatouille, deep enough to fit each egg into each indent. Bake pizza for 15 minutes.
4 Add 2 teaspoons hot water to tahini mixture (the tahini will thicken on standing).
5 Drizzle the pizza with tahini yoghurt, and sprinkle with mint leaves and sumac. Serve pizza with lemon wedges and rocket.
To make this pizza, you will need to use half of the basic Rataouille recipe, made ahead of time
Nutrition Info (per serve)
Total fat 11.8g
–Saturated fat 2.2g
Dietary fibre 10.9g
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