Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add 1 finely chopped Anaheim pepper and 1 diced yellow onion, cooking until softened and lightly caramelized, about 8 minutes.

Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Cook for an additional minute, then add 2 tablespoons of tomato paste.

Reduce the heat to medium-low and add 1 can of diced tomatoes, a pinch of sea salt, and 1 teaspoon of sugar. Let this mixture simmer for 25-30 minutes.

Preheat your grill to medium-high heat. Roll out 1 ball of pizza dough on a lightly floured surface to a 14-inch diameter and brush one side with extra-virgin olive oil.

Place the oiled side of the pizza dough on the grill and grill for about 3 minutes until it’s puffed and lightly charred.

Spread a generous layer of the prepared shakshuka sauce over the grilled side of the dough, leaving a small border around the edges. Sprinkle with 1.5 cups of grated mozzarella cheese.

Create four small wells in the cheese and sauce mixture, then crack 1 large egg into each well. Season with freshly cracked black pepper.

Return the pizza to the grill and reduce the heat to medium. Cover and cook for about 5 minutes until the crust is golden brown.

Once cooked, carefully remove the pizza from the grill and top with crumbled feta cheese, minced flat-leaf parsley, and a sprinkle of flaky salt.