40 min Easy

Recommended product

Recommended product

None 3x400g

750 gr


40 min
Ingredients for 2 people
None 3x400g 750 gr
Cloves of Garlic, Chopped 2
Cumin 1 teaspoon
Extra Virgin Olive Oil 2 Tablespoons, plus more for drizzling
Feta, crumbled 140 gr
Fresh Parsley, roughly chopped To garnish
Large Eggs, room temperature 6
Medium Onion, Chopped 1
No Knead Pizza Dough 1 batch
Paprika 1 teaspoon
Red Pepper Flakes 1 pinch
Salt & Pepper to taste
  1. Preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.

  2. In a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes. 

  3. Stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.

  4. Evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.

  5. Brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.

  6. Remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.

  7. Transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout. 

  8. Garnish with parsley and serve