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Shawarma Meat Pizza

Shawarma Meat Pizza

We’ve all been making meat pizzas for ages now — pastrami, barbecue, teriyaki, etc. This Israeli-inspired version is a meal-in-one — with shawarma-spiced beef and Israeli salad on top of a unique “crust.”

SERVES 6

  • 1 Tbsp canola oil
  • 112 lb (680 g) ground beef
  • 12 tsp salt
  • 2 Tbsp olive oil
  • 1 onion, sliced
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 12 tsp smoked paprika
  • 4 tsp shawarma spice mix
  • 3 laffas or 6 pitas
  • mayonnaise, for spreading

ISRAELI SALAD

  • 4 Persian cucumbers, diced
  • 1 bell pepper, diced
  • 3–4 plum tomatoes, diced
  • 14 cup fresh parsley, chopped
  • 3 Tbsp olive oil
  • juice of 2 lemons
  • salt and pepper, to taste
  • techinah, for drizzling

Preheat oven to 450°F (230°C).

Line two baking sheets with parchment paper and set aside. In a large, deep frying pan, heat canola oil over high heat. Add meat and sear until browned on all sides, about 1 minute. Use a wooden spoon or other heavy utensil to break up the meat into small pieces. Add salt and stir to combine. Remove from pan and set aside. (No need to wash the pan before continuing.)

Add olive oil to the pan and reduce heat to medium. Add onion, kosher salt, and spices; cook, stirring occasionally, for about 5 minutes, until softened. Return the meat to the pan and reduce heat to low. Continue to cook for about 5 minutes to combine meat and onion flavors. Remove from heat.

Spread a layer of mayonnaise on the laffas or pitas. Top with meat mixture, leaving about a half-inch border for the crust. Bake on prepared baking sheets for 10 minutes, until the crust is crispy.

Meanwhile, prepare the Israeli salad: Stir together all ingredients other than techinah in a medium bowl. Once pizza comes out of the oven, top with Israeli salad and drizzle with techinah just before serving.

Plan Ahead: Meat pizza can be prepared a day or two ahead of time and reheated, uncovered, until warmed through. Add salad and techinah just before serving.

(Originally featured in Family Table, Issue 714)

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