A fusion dish blending scrambled eggs, peppers, and tomatoes on thin, crisp pizza crust.
# What You'll Need:
→ Pizza Base
01 - 1 large thin pizza crust (12 inches)
→ Menemen Topping
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 2 medium tomatoes, finely chopped
07 - 4 large eggs
08 - ½ teaspoon paprika
09 - ½ teaspoon ground cumin
10 - ¼ teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 ounces feta cheese, crumbled
13 - 2 tablespoons flat-leaf parsley, chopped
→ Assemble
14 - 1 tablespoon olive oil (for brushing crust)
# How to Make It:
01 - Preheat oven to 425°F and place a pizza stone or baking tray inside to heat.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and bell peppers, sauté for 4 to 5 minutes until softened.
03 - Incorporate tomatoes, paprika, cumin, and red pepper flakes if using. Simmer for 5 minutes until tomatoes soften and mixture thickens slightly.
04 - Lower heat to low. Crack eggs into skillet and stir gently, cooking until softly scrambled and creamy, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place pizza crust on parchment paper and brush lightly with 1 tablespoon olive oil.
06 - Spread menemen mixture evenly over crust, leaving a small border. Sprinkle crumbled feta cheese on top.
07 - Transfer pizza with parchment onto preheated stone or tray. Bake for 8 to 10 minutes until crust is crisp and topping bubbles.
08 - Remove pizza from oven, garnish with chopped parsley, slice, and serve immediately.
