Ingredients
- 2 tablespoon olive oil, plus more
- 1 sweet onion, sliced
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- 1 clove garlic, sliced
- 1 pint grape tomatoes
- 1/2 cup crushed tomatoes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons flour
- 12 ounces pizza dough
- 1 teaspoon ras el hanout (optional)
- 4 large eggs
- 1½ cups ricotta cheese
- Parsley, chopped
Chef notes
I love this recipe because it turns pizza into a breakfast food. It is also fun to make, quick to put together and perfect to share for a late morning, weekend brunch.
Preparation
For the sauce:
Add the oil to a large, non-stick skillet and set over medium heat. Add onion and sauté until translucent about 3 minutes. Add paprika, cayenne and cumin. Stir to combine and cook for 1 minute until fragrant. Add garlic and cook for 1 more minute. Add the fresh and crushed tomatoes and simmer for about 10 minutes until tomato skins pop, juices release and the sauce starts to thicken. Add salt and pepper to taste. Remove from heat and set aside.
For the dough:
1.Preheat oven to 425°F. Line a medium-size baking sheet with parchment paper.
2.On a lightly floured surface, roll the dough out to approximately 1/4-inch thickness.
3.Place the rolled dough on the prepared baking sheet.
4.Rub the dough with olive oil and sprinkle with ras el hanout, if using.
5.Bake for 10 minutes. The crust should look golden when done.
For the pizza:
1.Place sauce in the middle and spread evenly leaving about a 1-inch crust around the edge.
2.Make 4 indents in the sauce and crack the eggs into to them. Sprinkle eggs with salt and pepper.
3.Add teaspoonfuls of the ricotta over the sauce.
4.Bake for about 10 minutes or until the whites of the eggs are set.
5.Garnish with parsley and serve.
