Ingredients
Base
- 500 gpizza dough
- 200 mlpassata
- 1 tspdried oregano
- 300 ggrated cheese
Kebab
- 400 gkebab meat, sliced
Kebabsås
- 200 mlmayonnaise
- 100 mlTurkish yoghurt
- 2 tbsptomato ketchup
- 1 tbspsriracha or sambal
- 1 tsppaprika
- 1 clovegarlic, crushed
To finish
- iceberg lettuce, shredded
- 1onion, sliced
- pepperoncini
- 1tomato, sliced
Directions
- Make the kebabsås first and let it sit, because it improves for half an hour in the fridge.
- Whisk the mayonnaise, yoghurt, ketchup, chilli sauce, paprika and garlic together and taste it.
- The sauce is not garlic sauce and not chilli mayo. Swedish kebabsås is its own thing, mild, faintly sweet and pink, and it is what makes this a Swedish pizza rather than a kebab on a pizza.
- Heat the oven as hot as it will go, ideally 250°C (480°F) or more, with a stone or a heavy tray inside.
- Stretch the dough thin and lay it on the hot surface.
- Spread passata thinly and scatter the oregano, then the cheese.
- Bake for 8 to 10 minutes, until the base is crisp and the cheese is bubbling.
- Take it out and lay the kebab meat over the hot pizza.
- The meat goes on after baking, not before. Baked from the start it dries out and turns to leather, and the pizza is a base rather than a dish it cooks in.
- Return it to the oven for 2 minutes only, to heat the meat through.
- Now pile the cold lettuce, onion, tomato and pepperoncini over the top.
- Cold salad onto a hot pizza is not a mistake. It is the standard Swedish assembly and the contrast is the point.
- Squeeze kebabsås over everything in heavy stripes.
- Fold it in half or cut it in wedges and eat it immediately.
- It appeared in Swedish pizzerias in the 1980s and is now one of the country’s most ordered pizzas, alongside the equally unorthodox banana and curry Africana.
Technique
- Swedish pizza is its own tradition and judging it by Neapolitan standards misses the point entirely.
- Many pizzerias serve it folded in a cardboard box with the salad tucked inside.
- Pepperoncini, the pickled green chillies, are close to mandatory.
Substitutions
- Shop-bought pizza dough or a ready base.
- Chicken kebab or falafel in place of the meat.
Variations
- Rullpizza, rolled up around the filling.
- With extra kebabsås and no tomato sauce at all.
- Made as a kebabtallrik, the same components served on a plate with chips.
History
Developed in Swedish pizzerias in the 1980s and now among the country’s most ordered pizzas.
Frequently asked questions
What is Kebabpizza?
Kebabpizza is a street food from Sweden: pizza topped with kebab meat, garlic sauce and pepperoncini. Developed in Swedish pizzerias in the 1980s and now among the country’s most ordered pizzas.
How long does Kebabpizza take to make?
Kebabpizza takes 20 min plus dough rising of preparation and 15 min of cooking. The recipe makes 2 pizzas. It is rated easy to make.
What can I substitute in Kebabpizza?
Yes, within limits. Shop-bought pizza dough or a ready base. Chicken kebab or falafel in place of the meat.
What is the most important thing to get right in Kebabpizza?
The sauce is not garlic sauce and not chilli mayo. Swedish kebabsås is its own thing, mild, faintly sweet and pink, and it is what makes this a Swedish pizza rather than a kebab on a pizza.
