Doner kebab pizza

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This is the kind of pizza people order when they want pizzeria comfort with late-night kebab-shop energy. The trick is to keep the base crisp, add the doner generously but not too thickly, and finish with a cool garlic sauce after baking.

Serves: 4 people

Preparation time: 90 min

Ingredients

• Type 00 flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Olive oil – 1 tbsp
• Semolina or extra flour, for dusting – as needed
• Tomato passata – 180 g
• Mozzarella – 220 g
• Doner kebab or shawarma meat, cooked – 250 g
• Red onion, thinly sliced – 1 small
• Iceberg lettuce, shredded – 80 g
• Greek yogurt – 100 g
• Mayonnaise – 50 g
• Garlic, grated – 1 clove
• Lemon juice – 1 tsp
• Mild chili flakes – 1/2 tsp

Method

1. Make the dough and let it rise until airy and elastic. Divide it into 2 balls and let them rest so the crust can still puff properly even with a generous topping.
2. Stir the yogurt, mayonnaise, garlic and lemon juice together for the sauce. Keep it cool in the fridge so it stays fresh and spoonable.
3. Heat the oven very hot. Warm the doner meat briefly in a frying pan so it goes onto the pizza hot and seasoned rather than cold from the fridge.
4. Stretch one dough ball into a round and spread with a thin layer of tomato. Add the mozzarella, the doner meat and the red onion, keeping the middle of the pizza evenly covered so it cooks through properly.
5. Bake until the crust is browned and the cheese has melted. Finish with shredded lettuce, a spoonful of garlic sauce and a pinch of chili flakes so the hot and cool contrast stays intact.