Turkish Kebab Pizza

The marriage of Turkish kebab culture and Italian pizza - spiced grilled meat on a classic tomato and mozzarella base, finished in a blazing wood-fired oven. The charred edges of the kebab meat crisp up beautifully in the intense heat, while the mozzarella melts around it in golden pools.

This works best with proper Turkish-style lamb kebab rather than the takeaway kind. If you can get your hands on good quality kofte or adana-style kebab, the result is a pizza with genuine depth of flavour - warmly spiced, slightly smoky, and very satisfying.

Ingredients

• 1 pizza dough ball
• 50g tomato pizza sauce
• 100g fresh mozzarella, torn
• 4 cooked Turkish kebab skewers, meat removed and sliced
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400 to 450 degrees.
2. Stretch the dough to about 12 inches on a floured surface.
3. Spread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.
4. Distribute the cooked kebab meat evenly across the surface.
5. Season with salt and pepper, drizzle with olive oil.
6. Slide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.
7. Serve immediately.