Donair Pizza Recipe

Preheat and prep dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a peel or baking sheet with flour or cornmeal. Stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust.

Season base

In a small bowl, combine 1 tbs olive oil and 1 tsp minced garlic. Brush mixture evenly over the stretched dough. Spread 1 cup tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle 1 tsp dried oregano and 1/4 tsp crushed red pepper evenly over the sauce.

Make donair-style meat

In a medium bowl, combine 1 lb ground beef, 0.25 lb ground lamb (if using), 1/2 cup finely grated onion, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar. Mix until evenly combined but do not overwork — just until cohesive.

Cook the meat

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the seasoned meat mixture, pressing it into the pan to form a relatively thin, even layer. Cook without disturbing for 3–4 minutes to brown, then break up with a spatula and continue to cook 4–6 minutes until no longer pink and edges are nicely browned. Taste and adjust seasoning if needed. Drain excess fat on paper towels.

Optional crisping

For a slightly crisped texture reminiscent of shaved donair meat, spread the cooked meat in a thin layer on a rimmed baking sheet and place under the broiler 1–2 minutes until edges darken — watch closely to avoid burning. Remove from oven.

Assemble pizza

Scatter 1.5 cups shredded mozzarella evenly over the sauced dough. Distribute the cooked donair-style meat over the cheese in an even layer. Add tomato slices/dice and reserve the thinly sliced white onion for after baking (donair pizza traditionally has raw white onion added after baking).

Bake

Transfer the assembled pizza to the preheated oven or stone. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is melted and bubbling. If you prefer a crisper bottom, bake 1–2 minutes longer while monitoring.

Finish with onions and parsley

Remove pizza from oven and immediately scatter the 1/4 cup thinly sliced white onion and 2 tbs chopped parsley over the top so the onions stay crisp and bright.

Make the donair sauce

In a small bowl, whisk together 1/2 cup sweetened condensed milk, 2 tsp white vinegar, 1/2 tsp garlic powder, 1/4 tsp dry mustard (if using) and 1 tbs water. Taste and add up to 1/8 tsp salt if desired. Adjust consistency with additional water, 1/2 tsp at a time, until a pourable drizzling consistency is achieved. Chill briefly if you want a thicker sauce.

Serve

Slice the pizza into 6–8 slices. Drizzle the donair sauce generously over each slice (or serve sauce on the side for guests to add).