Kebab style pizza

Standard

Maybe kebab and pizza sound like a weird combination at first, but it’s a really popular combo where I come from.

My favourite pizzeria served it and I couldn’t find anything just as good since I movied abroad.

I’ve tried many pizzas that claimed to be a ‘’kebab style pizza’’, some turkish pizzas even, but they just didn’t cut it. Maybe the one I had as a teenager wasn’t very authentic, but it certainly tasted the best to me. So I’ve decided to replicate it..and replicate it I have. It was amazing and tasted just as I remember it! 😉

I like to use my own pizza base, but you can use a shop bought dough if you don’t feel like making it. I’ll take you through every stage of making this amazing unconventional pizza 😉

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Ingredients for the dough:

300g of plain white flour

8-9g of instant dried yeast

1 tsp of salt

1 tsp of sugar

about 350ml of warm water

3 tbsp of olive oil.

toppings:

400g of chicken breast, finely diced

2-3 tsp of curry powder

1 tsp of garlic powder

1 tsp of cayenne pepper

salt,pepper to taste

about 150g of shredded cheese f/e gouda

1 ball of mozarella (about 100g)

tomato sauce (I’m using store bought)

extra ingredients:

1-2 tomatoes

1/2 cucumber

1/4 of small iceberg lettuce

4 tbsp of lemon juice

100g of mayo

50g of yoghurt

3 cloves of garlic

extra curry powder

1 tsp of turmeric

salt,pepper

1) Make your dough by placing all your flour in a big bowl, add your salt and olive oil. In a cup or a mug mix your yeast, sugar and warm water. Let the yeast activate by letting them foam up (it will take about 5minutes). Remember that the water musn’t be too hot, just warm, or you’ll kill the yeast.

2) When your yeast is foamed up, add it to the flour and mix with your hand until the dough starts comming together. You may need to add a touch more water or flour, as flour absorbs water differently depending on the weather,day and some other factors. The dough needs to be soft, elastic and springy. I knead mine by hand and it takes me about 15min of kneading before the dough is nice and smooth. (good workout too!). When your dough reaches desired texture, put it into a clean,oiled bowl, cover with cling film and leave to double in size for about 2 hrs.

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3) while your dough is rising, you can do everything else (Your salad topping, meat for the kebab filling and the garlic sauce).

4) Meat for the kebab topping: dice your chicken pretty small, 2cmx2cm , season with salt,pepper,generous amount of garlic and curry powder.Add cayenne pepper and fry until golden and cooked through,on a minimal amount of oil.When ready,leave to rest while you prepare other things.

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5) combine your mayo,yoghurt,turmeric powder,curry powder,remaining lemon juice. Chop your fresh garlic (or use the garlic press) and add to the mix. Season with salt and pepper. Mix well and leave in the fridge so the sauce gets a nice yellowish-golden  colour from the spices.

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6)  remove the seeds from your cucumber and tomatoes. Dice them roughly and place in a bowl, chop your lettuce and add to the vegetables. season with salt,pepper and half the lemon juice. Mix well and place in the fridge so the flavours combine. It might be weird to dress the salad so early on, but that’s how I remember it so that’s how I do it with this pizza topping, and it just works.

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7) Meanwhile your pizza dough should be ready. Preheat your oven to 225-230C on hot air oven function. I preheat it for at least 20min before baking my pizza, which makes for a nice crust and no soggy bottom!;-)

8) take your dough and flatten it on a baking tray lined with baking paper.I don’t use a rolling pin, I just use my hands instead and I always get a nice round shape. You want a nice big pizza, even thickness of the bottom. I also leave an edge of about 1-2 cm ,sort of a rim, which is my guideline as to where to stop smearing the sauce 😉

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9) Take your tomato sauce, if you have home made – great, I use a store bought sauce I really like,it contains some ricotta so it’s mild and creamy, but feel free to use any brand you like the most. I smear all around,trying to be even, leaving the 1-2cm edge sauce-free.

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10) I take my shredded gouda and sprinkle around generously. There’s a common misconception that the cheese should go on top of all your other toppings! well, that’s not true.You can put some additional cheese on top if you want but there should be a generous amount of cheese on the sauce, it will stick all the toppings to the pizza and they won’t slide off like an avalanche when you eat your pizza 😉

11) I place all my chicken pieces on the gouda layer and shred mozarella on top. that’s it! it’s pretty simple. Place your pizza in hot-hot-hot oven and bake until it’s bubbly,crispy,golden and ready. In my oven it takes about 15min for a big pizza, but PLEASE keep an eye on it because every oven bakes a little differently.

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12) When I take my pizza out I like to slice it, serve some garlic sauce over it along with a portion of the salad. It’s delicious, the combo of a fluffy crust, well seasoned meat,gooey cheese, spicy sauce and fresh, crisp veggies is just to die for 😉

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I hope you’re gonna like it! it’s really worth trying out! enjoy!

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