Go Back
A fully loaded Swedish kebab pizza (kebabpizza) on a white speckled plate, topped with döner meat, shredded iceberg lettuce, sliced tomatoes, red onion rings, and creamy white garlic sauce drizzled over the top

Swedish Kebab Pizza (Kebabpizza)

The ultimate Swedish Friday-night pizza — a thin, crispy crust topped with spiced döner-style meat, finished with cool creamy garlic sauce, shredded lettuce, tomatoes, and pickled peppers.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Dough rise + sauce chill 1 hour
Total Time 2 hours 40 minutes
Servings: 2 pizzas
Course: Dinner / Main Course
Cuisine: Swedish
Calories: 860
Ingredients Method

Ingredients
  

Simple Pizza dough (makes 2 bases)
  • 2 ¼ tsp (7 g) active dry yeast
  • 6½ fl oz (190 ml) warm water
  • 1 tsp (4 g) sugar
  • 2 ½ cups (315 g) all-purpose flour, plus more for dusting
  • 1 tsp (6 g) salt
  • 2 tbsp (30 ml) olive oil
Tomato sauce
  • ½ cup (120 ml) crushed tomatoes
  • 1 small garlic clove, minced
  • ½ tsp dried oregano
  • Salt and black pepper, to taste
MezeMike's Homemade Döner
  • 1 lb (450 g) ground beef, lamb, or a mix of both About 80/20 lean is optimal
  • 1 small/medium onion
  • 5 tsp (25 ml) olive oil extra-virgin
  • 2 tbsp (30 g) plain yogurt greek or turkish works best
  • 1 tsp smoked paprika powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 – 1/2 tbsp chili flakes Aleppo or Korean work the best here
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp (10 g) fine salt about 2% of the total weight is optimal
White Kebab sauce
  • ¼ cup sour cream
  • 3 tbsp (45 g) mayonnaise
  • 1–2 garlic cloves, minced or pressed
  • 1 tbsp (15 ml) fresh lemon juice
  • Pinch of white pepper
  • Salt, to taste
Toppings
  • 2 cups (200 g) shredded low-moisture mozzarella, divided between the two pizzas
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, very thinly sliced
  • ¼ red onion, very thinly sliced
  • ¼ cup pepperoncini or pickled banana peppers

Method
 

Make the dough
  1. Combine warm water, sugar, and yeast in a large bowl. Let sit 5–10 minutes until foamy.
  2. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
Prepare the döner meat
  1. Blend the onion. Using a blender or food processor, blend the onion to a smooth, paste-like consistency. Transfer to a large mixing bowl.
  2. Combine the meat and seasoning. Add the ground meat to the bowl with the onion paste. Pour in the olive oil and yogurt, then add the paprika, black pepper, chili flakes, cumin, oregano, and salt.
  3. Mix thoroughly. Work everything together with your hands until the mixture is completely smooth and well incorporated. It should have an almost paste-like texture.
  4. Preheat your oven to 400°F (200°C).
  5. Shape the döner. Scoop portions of the meat mixture onto square sheets of parchment paper. Spread each portion out super thinly — only a few millimeters thick. Roll the parchment up tightly around the meat to form a compact log shape. Repeat with remaining mixture.
  6. First bake. Place the rolled logs onto a baking tray and bake for 20 minutes.
  7. Drain and bake again. Remove from the oven and carefully drain any excess liquid from the tray. Return to the oven and bake for a further 15 minutes, or until the parchment paper starts to turn a deep golden brown.
  8. Unravel and finish. Remove from the oven, carefully unravel the parchment, and squeeze fresh lemon juice over the meat.
  9. Tear and set aside. Tear the döner into rough, rustic strips and set aside until ready to assemble your pizzas.
Make the white kebab sauce
  1. Whisk together sour cream, mayonnaise, garlic, lemon juice, and white pepper. Season with salt to taste.
  2. Cover and refrigerate for at least 30 minutes before serving, the longer the better.
Make the tomato sauce
  1. Stir together crushed tomatoes, minced garlic, oregano, salt, and pepper in a small bowl. Set aside.
Preheat the oven for baking the pizza
  1. Place a pizza stone or heavy baking sheet on the center rack. Preheat oven to 475°F (245°C) for at least 30 minutes before baking.
Shape the dough
  1. Divide dough into two equal portions.
  2. On a lightly floured surface, roll or stretch each portion into a thin round about 11–12 inches (28–30 cm) across.
Assemble the pizzas
  1. Spread a thin, even layer of tomato sauce over each base, leaving a ½-inch (1 cm) border. Scatter the shredded mozzarella evenly over both pizzas, then distribute the döner meat on top of the cheese.
Bake
  1. Carefully transfer one pizza to the hot stone or baking sheet. Bake 10–12 minutes until the crust is golden, the cheese is bubbling, and the edges of the meat are lightly crisped. Repeat with the second pizza.
Finish and serve
  1. Remove from oven. Top with shredded lettuce, tomato, red onion, and pickled peppers. Drizzle the kebab sauce generously over everything. Slice and serve right away.