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Dairy
Easy
1 Hour
Diets 
These fantastic personal tarts are a true meal-in-one! You can get creative and try your own versions, whether a grilled vegetable shakshuka, a spicy olive and matbucha version, or whatever else you can think of. Whichever way you fill ’em, you’re sure to enjoy ’em!
2 7-inch (18-centimeter) frozen pizza dough rounds
1 medium onion, diced
1/3 yellow pepper, diced
oil, for sautéing
1/4 cup canned crushed tomatoes (I used Tuscanini)
1/2 teaspoon oregano
2 scallions, sliced (optional)
dash Gefen Garlic Powder
salt, to taste
1 egg
1/2 cup mozzarella cheese (optional)
8 ounces (225 grams) mushrooms, quartered
oil, for sautéing
3 tablespoons whipped cream cheese
1 teaspoon dried basil, such as Pereg
1 cube Gefen Frozen Garlic
1 egg
salt, to taste
pepper, to taste
shredded cheese (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Roll out the dough into eight-inch circles.
Place each dough into a six-inch (15-centimeter) round greased pan and press the edges up the sides to form a cup. Bake for 15 minutes.
Sauté the onion and pepper in a little oil. Mix sautéed onion and pepper with crushed tomatoes, oregano, and scallions, if desired. Stir in garlic powder and salt.
Pour egg carefully over vegetable pizza filling and top with cheese, if desired.
Sauté mushrooms in a little oil for eight to 10 minutes, or until softened. Smear cream cheese on the dough, and place mushrooms on top.
Combine herbs with olive oil; pour over mushrooms.
Top with egg and cheese, if desired, and return pan to the oven for another 10 minutes or until egg is set and dough is fully baked through.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Naftoli Goldgrab.
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