Kebab Pizza is one of those things that every Scandinavian just knows about, but hardly anyone here has ever heard of, even at the high-end pizza places that always seem to be trying to outdo each other.
When Endre was missing this flavor from back home, we researched how to make it from scratch, including having to translate a couple of recipes from Swedish, but we let nothing stand in our way. The result satisfied Endre, and as a bonus, we’d gotten the kebab meat from a halal market, so Rohani could also enjoy it!
Kebab meat needs to be made a day or so ahead of time, so that it has time to chill thoroughly, which will allow it to slice thinly.
Blend together thoroughly:
400g meat, finely ground (at least some lamb, but you can use some beef or even chicken to economize)
2 cloves garlic, crushed.
5 ml cumin, ground
5 ml coriander, ground
2.5 ml onion powder
2.5 ml smoked paprika
2.5 ml salt
2.5 ml black pepper
10 ml parsley
Preheat oven to 200. Blend all ingredients together well. Press tightly into a greased loaf pan. Bake for 20 minutes, then refrigerate overnight and slice very thin.
The kebab sauce also needs to be made ahead, but it can be made with ordinary mayonnaise and kebab spice blend (below).
Kebab spice:
45 ml cumin
15 ml paprika
2.5 ml coriander
10 ml oregano
15 ml coarse black pepper
Grind together and store for future use.
Kebab sauce:
225 ml real mayonnaise
115 ml water
5 ml kebab spice
Whisk together and put in a covered container in the refrigerator overnight, to give the flavors a chance to blend and mature.
Pizza dough:
300 ml water
115 ml olive oil
30 ml sugar
10 ml salt
25 ml yeast
10 ml Italian spice blend
650 g all-purpose flour
Use the breadmaker’s dough cycle to start this the night before, and refrigerate it overnight.
Divide and stretch it onto pizza pans, drizzled with a tablespoon or so of olive oil each. Let them rise for an hour or so, and then preheat the oven to 220. Bake for eight minutes apiece at 220 before adding sauce and toppings.
Spread a very light layer of tomato sauce over the baked pizza crust, spread a light layer of mozzarella cheese over that, then spread the pizza generously with kebab meat. Bake at 220 again for 12-15 minutes, until the cheese is melted, and then drizzle generously with kebab sauce. (Traditionally, this is done in a tight spiral over the pizza).