Sweden's most-ordered pizza: a standard pie topped after baking with shaved döner meat, fresh onion, pepperoncini, and kebab sauce, invented in immigrant-run pizzerias in the 1980s. The 'special' version adds a raw tomato-and-lettuce salad and fries on top.
Also known as: kebab pizza, kebabpizza, pizza kebab, kebabpizza special
Ingredients
- 350 g strong flour, 220 ml water, 4 g dried yeast, 7 g salt, for the dough
- 150 g passata, seasoned
- 200 g grated pizza cheese (mozzarella-gouda mix)
- 300 g doner meat, shop-bought or leftover, in ribbons
- half a red onion, slivered
- 8 pickled pepperoncini
- sauce: 100 g creme fraiche, 50 g mayonnaise, 1 garlic clove, 1 tsp sambal oelek, squeeze of lemon
- pinch of curry powder, for the sauce
How to make it
- 1
Make the dough, knead 8 min and rise 1 h; divide in two.
- 2
Stretch thin rounds, top with passata and cheese only, and bake at 275 C on a stone 6-8 min.
- 3
Meanwhile crisp the doner ribbons in a dry pan and stir the kebabsas together.
- 4
The moment the pies exit, pile on the hot meat, raw onion and pepperoncini.
- 5
Ribbon the cold sauce generously over the top and serve immediately.
Pro tip: Meat and sauce go on after the bake, Swedish-style; doner baked on the pie dries to cardboard, and the hot-crust-cold-sauce contrast is the entire point.
