The Ultimate Kebab Pizza Recipe — Full Breakdown & Transcript

[00:01] asked in an interview what his favorite food was, his answer was something I >> Favorite meal is I said it before. I love a kebab pizza. I absolutely love >> Now, look, I've had plenty of kebabs and plenty of pizzas in my life, but I've

[00:14] today we'll be making our own kebab actually on to something here. Now, let's go. Now, in terms of the spices meat, we have red chili flakes, black pepper, garlic powder, salt, smoked

[00:29] paprika, oregano, coriander, and cumin, and onion powder. You're also going to need one large diced yellow onion. Now, in terms of the meat, it's two parts lamb to one part beef. So, that's just 2 lbs of lamb and one lb of beef of the

[00:43] ground meat variety, obviously. And it's also very important here, you have 20% fat content in that meat. And for this process, you are going to want to use a food processor. And what I do is start by just adding the onions as well as all

[00:55] quick turns. Next, we're going to be adding some good old-fashioned ice water to this to really help it blend more smoothly. And also, that ice water texture for donor style. And once that's blended nicely, just go ahead and dump

[01:09] all your meat in here and return to blending. Depending on the size of your food processor, you may have to do this in two different stages because it is a ended up blending mine for a total of about 3 minutes. And what you really

[01:22] consistency where it sort of looks strandy and gluey and thick. That is the got to do now is plop that into two parchment lined loaf tins. And you just pushing down on that meat to make sure you don't get any air bubbles in

[01:38] fold your parchment paper over the top like this. And if you want, you can bake put them in the fridge for a couple hours first. This will help them firm up letting all the flavors develop a bit more with all the spices and everything

[01:53] going on inside. And while those are in the fridge, let's make our red sauce. I'm just going to take off the top and then remove as much seeds as possible before moving on to the smaller, spicier arble chilies and doing the exact same

[02:07] incorporating some fresh Fresno chilis into this one. I'm doing the same thing, just taking off the top, then getting out as much seed and membrane as rough chop up here. It's all getting blended in the end, so it doesn't really

[02:20] matter the shape. Next, we're going to intensify the flavors of our dried chilies by just roasting them in a medium heat pan for just about 3 minutes flavors. At which point then we can get everything into a big bowl and just

[02:33] cover it with boiling water and let it steep for about 20 minutes to soften everything up. Then just strain your chilies off and add them into a blender along with a little bit of that soaking liquid. I'm also adding Calibrian

[02:45] chilies, a little bit of paprika just for color, a few cloves of fresh peeled garlic, good amount of salt, big squeeze of lemon juice, a little bit of white vinegar as well, some neutral oil, that's just avocado oil, and a little

[02:57] now is just blend this all up on high speed for about 1 minute and it's ready to go just like this. But if you want to intensify the flavors and color even more, you can cook it down in a pan for about 8 minutes. And in my eyes, cooking

[03:11] this down just basically brings this into its final form. This sauce is absolutely killer. And it's certainly not just for kebab pizza. Just keep this it just as a hot sauce on anything you would use a hot sauce on. It is truly a

[03:25] winner. And that's our red sauce done. Let's move on and make the white sauce. And it's actually extremely easy. We're starting with distilled white vinegar as I'm adding sugar, salt, and pepper. And just letting this dissolve first for a

[03:38] you're going to see fresh garlic here, but I'm actually doing garlic powder carts actually do, just to give the sauce more longevity in the fridge. And bunch of mayo. This is a mayo based sauce. It's almost entirely mayo. But

[03:54] I'm cutting this with a little bit of full fat Greek yogurt. And then just giving it a really good whisk up till I get it to a nice smooth consistency. And boom, white sauce done. Definitely make this and drown your food in it. It may

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[05:26] it's finally time to bake up our gyro meat. and I did it at 325° for about an hour and 10 minutes to reach an internal temp of 160° F. Then I sticking them in the fridge for a couple hours to really chill. And that's

[05:41] important if you want to get some nice thin slices. And if you're after paper freeze this and try to shave it on a mandolin. I'm quite sure that would work well. But without any further ado, let's go ahead and bake up our pizzas. I just

[05:54] because I already had a lot to do for this video and I wasn't trying to make my own dough. And I just did a thin layer of marinara followed by shredded low moisture mozzarella. And then I applied a healthy amount of my gyro meat

[06:07] before topping it off with sliced red onions, pepper and cheese, and just a veggies. I set my oven temp as high as it would go, so 550° Fahrenheit. And I just slid this thing onto a stone, and it baked up pretty quick at these temps.

[06:21] It took about 12 minutes start to finish. And here you are. Voila. Kebab pizza. But it is missing the most important part, which is a copious amount of that incredible white sauce we made. Trust me, this stuff is good on

[06:34] everything and especially a kebab pizza. And you know, we had to finish it off just think gives it a really cool look at the end of the day. Honestly, this pizza looks pretty incredible. But let's give it a taste with Marcus. All right,

[06:47] Marcus. Here we go, dude. Erling Holland's kebab pizza. I did a lot of what he gets like somewhere in Manchester or where wherever he is. Nice. A nice undercarriage. Isn't that something you get in the US?

[07:13] sucker for donor meat, especially homemade. This white and red sauce, it just makes everything better. It It's so good. >> Yeah, it's great. I'd like to know specifically what spot he gets his at

[07:25] cuz I've never even heard of anything like this. It tastes good. Yeah. Find Literally go in, ask him if you can buy dough. I would be surprised if they said pizza. Unless you're like really into

[07:38] world. I think I love this. I see what Erling Holland is on about. It's awesome, man. >> Make it.