Shakshuka Pizza
COOK TIME:30 minutes
PREP TIME:15 minutes
SERVINGS:2
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.
Ingredients
SAUCE
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
Also Read: 4 easy high protein vegetarian foods that will help you to lose weight
DOUGH
2 tablespoons flour
12 ounces pizza dough
1 teaspoon ras el hanout (optional)
PIZZA
4 large eggs
1½ cups ricotta cheese
Parsley, chopped
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.
Swiss Roll
COOK TIME:10 minutes
PREP TIME:20 minutes
SERVINGS:8
Swiss rolls give you all fantastic flavors of a layer cake in a fun, rolled-up package. The sweet swirls in this version are filled with light whipped cream and fruity jam.
Ingredients
2 tablespoons butter, melted
4 eggs
2 tablespoons sugar, plus more for dusting
2 tablespoons warm water
1 teaspoon vanilla extract
1 cup all-purpose flour, plus more for dusting
1 cup heavy cream, whipped
6 tablespoons berry jam
3 tablespoons powdered sugar
Preparation
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Brush the paper and sides of baking sheet with melted butter and dust with flour.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and sugar until light and fluffy. Add water and vanilla extract and whisk until incorporated.
3. Sift the flour into the wet ingredients in three additions, folding gently between each addition.
4. Pour mixture into prepared baking sheet and bake for about 12 minutes (the center should feel slightly springy and the edges have shrunk from the sides of the sheet).
5. Add the heavy cream into the bowl of a stand mixer with the whisk attachment, or into a mixing bowl using a hand-held mixer. Whisk on medium-high until stiff peaks are formed (be careful not to over-whip to avoid lumpiness. It should take about 5 minutes to make a whipped cream).
6. Sprinkle sugar over a large cutting board. When the cake comes out of the oven, immediately invert out of baking sheet onto the sugared board and blanket with a damp cloth kitchen towel. Wrap and roll the cake very gently, taking care that there are no cracks, and place in the fridge still rolled until cool.
7. Unroll the cake and spread with thin layers of jam and whipped cream. Roll in the same direction as initial roll, very gently again.
8. Trim edges of the roll, dust the top with powdered sugar, slice and serve.