Kebab pizza

Ninka is going through a pizza phase at the moment. Her favourite, of course, and the only proper one as far as she’s concerned, is Italian Margherita. That’s why the ingredients in this recipe make two pizza bases. I simply find that amount of dough easier to knead. But if you want to make two kebab pizzas, be sure to prepare twice as much meat.

Kebab pizza is very unconventional. What sort of pizza is it, anyway? Still, this oddity seems to be popular in Poland, because from what I’ve seen, pretty much every pizza chain has it on the menu. I just happened to have some fresh minced meat, and Ninka wanted pizza instead of pasta with Bolognese sauce, so I made one for myself. For the first time. It turned out quite good as pizzas go. Very simple.

It’s not a classic Polish kebab pizza, because I didn’t use a white garlic sauce, just a traditional, very simple tomato sauce. The minced meat turned out wonderful, though. I recommend it.

Quite by accident, it also turned into a nostalgic pizza. These days it’s a rare thing, but I certainly ate my share of kebabs back in the day 🙂

Recipe details:

Preparation time: 15 minutes

Baking time: 15 minutes

Baking temperature: 220 degrees Celsius

Serves: best if one person doesn’t eat the whole pizza

Calories: a kebab-load and then some

Ingredients for kebab pizza:

• 250 grams pizza flour with yeast (Italian)
• half a glass of water
• olive oil
• 300 grams minced turkey thigh meat
• 3 shallots
• 1 large clove of garlic
• half a packet of kebab seasoning (kebab / gyros; I had Prymat)
• half a ball of mozzarella
• 200 ml tomato passata (the kind in a carton)
• some pickled jalapeño peppers (optional)
• a teaspoon of sugar
• ground black pepper
• salt

Recipe for an unconventional kebab pizza:

I made the simplest pizza dough. With this flour (the Italian kind with yeast), it takes 10 minutes and hardly needs any rising time. If you don’t have that kind of flour, make the dough from the spicy pizza recipe.

I tip the flour (with yeast) into a bowl and add two pinches of salt, a tablespoon of olive oil and half a glass of water. I mix it with a spoon, then turn it out onto the worktop and knead for a few minutes until smooth. I put it in a bowl and cover it with a tea towel.

I make the simplest tomato pizza sauce: I pour the tomato passata into a small bowl, add a teaspoon of sugar, a pinch of salt, a little ground black pepper, 1/4 glass of water and a teaspoon of olive oil. I mix it thoroughly, and that’s it. Sauce ready.

Then I got on with the meat. I heat olive oil in a frying pan and add the minced turkey (thigh meat, so it’s fattier). I add two pinches of salt, a little ground black pepper and 1/3 of a packet of kebab / gyros seasoning. I stir and fry over fairly high heat (7 on a scale of 1 – 10 on my induction hob). I add a large garlic clove, crushed and cut into strips. I stir. The meat should fry for about 3 – 4 minutes, after which I covered the pan and let it cook gently for another 3 – 4 minutes. The meat can now be set aside.

I rolled out a pizza base from the dough (I love thin pizza, so I roll the dough to 2 – 3 millimetres). I put it on a baking tray (lightly greased with olive oil) and folded up the corners of the dough (so the sauce won’t run onto the tray during baking). I poured on the sauce and spread it over the pizza with a spoon. I added all the meat and topped it with shallots cut into triangular pieces (I also put pickled jalapeño peppers on part of the pizza). I added the mozzarella, torn into pieces. I sprinkled over a little more kebab / gyros seasoning.

I baked it for about 15 minutes in an oven preheated to 220 degrees Celsius. The kebab pizza is ready. Enjoy!