One of the most popular pizzas in Sweden - here in a version adapted for my pizza oven.
| Servings | 4 Portions |
| Tags | Beef | Family Dinner | Flour | Italian | Main Course | Pizza | Pork | Swedish |
| Allergens | Eggs, Milk, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
I already have a version of kebab pizza here on the site and this one is pretty close, but with a few small modifications that make it better suited for the pizza oven I have at home. The biggest difference is that I reduced the amount of ingredients I use to make it a little more Neapolitan pizza-like.
For this recipe, I make my own kebab meat and kebab sauce well in advance and let them both rest in the fridge until it's time to cook the pizza, but of course you can use store-bought varieties instead. I also took the opportunity to let the kebab meat have a few minutes in the air fryer so the slices were cooked halfway through to being completely done. In my case, I thought it was necessary, but it depends on the type of meat you use and how thinly sliced it is.
This time I happened to have fresh oregano at home and chose to finish with some of that for a little extra color and luxury. It may not be common to use fresh oregano, but I think it looks quite nice. A peperoni/friggitelli, on the other hand, is not optional - you "have" to finish a kebab pizza with one or two peperonis. :)
Other accessories that can be used are a little lettuce and tomato - sometimes as toppings right on the pizza and sometimes just as an accessory on the side. And for many Swedish pizzerias, a classic swedish pizza salad is something that is often offered with the purchase of any pizza.
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight (up to 72 hours).
- Prepare the kebab sauce and kebab meat (slice into thin slices).
- Take out the dough and allow it to stand at room temperature for 60-120 minutes.
- Cut the onion into small cubes.
- Stretch out the dough using a little extra flour.
- Spread a thin layer of tomatosauce on the pizza dough.
- Add cheese, diced onion and sliced kebab meat - bake in the pizza oven.
- Top the still warm pizza with dried oregano and kebab sauce - finish with a pepperoni.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3629.78 kcal | 907.44 kcal | 178 kcal |
| Carbohydrates | 435.98 g | 109 g | 21.38 g |
| Fat | 119.29 g | 29.82 g | 5.85 g |
| Protein | 187.81 g | 46.95 g | 9.21 g |
| Sugar | 36.71 g | 9.18 g | 1.80 g |
| Salt | 24.27 g | 6.07 g | 1.19 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
