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Ingredients for 2 people
| Ingredients | |
|---|---|
| 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 |
Preparation
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Preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.
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In a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.
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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.
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Evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.
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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.
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Remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.
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Transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.
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Garnish with parsley and serve