Shawarma Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit until foamy, 5–10 minutes.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.

First rise

Shape dough into a ball, coat lightly with oil, place in a bowl covered with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 60–90 minutes.

Preheat oven

When dough has nearly doubled (about 45–60 minutes into rising), preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack. If using a home oven that can't reach 500°F, preheat to the highest temperature available (475–500°F).

Marinate chicken

While the dough rises, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt and pepper in a bowl. Add the thinly sliced chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for better flavor.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if needed. Add marinated chicken in a single layer (cook in batches if necessary) and sear without moving for 2 minutes, then stir and continue cooking until chicken is cooked through and slightly caramelized, about 4–6 minutes total. Remove from heat and set aside. Reserve any pan juices for brushing the crust if desired.

Shred or chop

If pieces are large, chop or shred the cooked chicken into bite-sized strips for even topping on the pizza.

Prepare sauce

Stir together the tomato sauce, minced garlic and dried oregano in a small bowl. Taste and add a pinch of salt if needed.

Shape dough

Once doubled, punch down the dough and divide into 2 equal pieces for two medium pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll each piece into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a sheet of parchment or a well-floured pizza peel.

Par-bake (optional for crisp crust)

If you prefer a crisper base, slide the stretched dough (on parchment) onto the hot stone or inverted sheet and bake 3–4 minutes until the surface just sets and barely starts to brown. Remove from oven.

Sauce and cheese

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle about half of the shredded mozzarella evenly, then distribute the chopped shawarma chicken in an even layer. Add remaining mozzarella and sprinkle grated parmesan on top.

Add raw toppings

Scatter the thinly sliced red onion and tomato slices evenly across the pizza. Drizzle a little olive oil around the crust edge.

Bake

Slide the assembled pizza on parchment onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until crust is golden and cheese is bubbling and starting to brown. If baking two pizzas, rotate halfway through for even cooking.

Rest and garnish

Remove pizza from oven and let rest for 2 minutes. Scatter pickled cucumber slices and chopped fresh parsley over the top. Lightly dust with sumac if using.

Sauce drizzle and slice

Drizzle tahini or garlic sauce in a zigzag across the pizza, or serve on the side. Slice into 8 slices (for a 12-inch pizza) and serve immediately.

Storage

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven on a sheet until warmed through (6–8 minutes) to maintain crispness.