A fusion of scrambled eggs, peppers, tomatoes, and feta on a crispy pizza base for a light meal.
# Required Ingredients:
→ Pizza Base
01 - 1 large thin pizza crust, approximately 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 crumbled feta cheese
13 - 2 tablespoons chopped flat-leaf parsley
→ Assemble
14 - 1 tablespoon olive oil for brushing crust
# Preparation Steps:
01 - Set the 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 chopped onion and diced bell peppers; cook for 4 to 5 minutes until softened.
03 - Incorporate chopped tomatoes, paprika, ground cumin, and red pepper flakes if using. Let simmer for 5 minutes until tomatoes soften and mixture thickens slightly.
04 - Lower heat to low. Crack the eggs directly into the skillet and gently stir, scrambling softly until the eggs are creamy and just set, about 2 to 3 minutes. Season with salt and black pepper.
05 - Place the pizza crust on parchment paper and brush evenly with 1 tablespoon olive oil.
06 - Spread the menemen mixture evenly over the crust, leaving a small border around the edge. Sprinkle with crumbled feta cheese.
07 - Transfer the pizza on parchment to the preheated stone or tray. Bake for 8 to 10 minutes until the crust is crisp and the topping is bubbling.
08 - Remove from oven, garnish with chopped parsley, slice, and serve immediately.
