Kebabpizza (Swedish kebab pizza)
50 min · 51 g protein · 553 cals / serving
Sweden's pizzeria classic at home: a crisp, thin base with tomato sauce, melted cheese and onion, loaded with spiced, charred kebab beef and pepperoncini, then crowned straight from the oven with crisp shredded iceberg, tomato and a cool, garlicky kebab sauce. The quick kvarg dough needs no rising, and the sauce is kvarg with a spoon of mayo and plenty of garlic.
Ingredients
Kebab beef
- 1 lb top sirloin steak, very thinly sliced across the grain
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp canola oil
Kvarg dough
- 1 1/2 cups all-purpose flour, plus a little for dusting
- 1 cup + 2 tbsp quark
- 2 tsp baking powder
- 1/4 tsp salt
Topping
- 1/2 tsp dried oregano
- 1 1/2 cups mozzarella, 18% fat, grated
- 1 small onion, thinly sliced
- 8–10 pepperoncini, sliced
Kebab sauce
- 3/4 cup quark
- 2 tbsp light mayonnaise
- 3 cloves garlic, finely grated
- 1 tsp lemon juice
To serve
- 1/3 head iceberg lettuce, finely shredded
- 2 medium tomatoes, diced
Steps
- Heat the oven to 480°F with two baking trays inside. Toss the beef with all the spices, salt and oil. Heat a large frying pan until smoking and sear the beef in two batches, without stirring for the first minute, until browned and charred at the edges, 2–3 minutes per batch. Set aside.
- Mix the flour, baking powder and salt, then stir in the kvarg to a shaggy dough. Knead on a floured counter for a minute until smooth, halve it and roll each piece into a thin 11 inch round on its own sheet of baking paper.
- Stir the oregano into the crushed tomatoes and spread them thinly over the bases. Scatter over half the cheese, the onion, the kebab beef and the pepperoncini, then the rest of the cheese.
- Slide the pizzas on their paper onto the hot trays and bake 12–14 minutes, until the edges are golden and the cheese is bubbling. Meanwhile, stir together the kvarg, mayonnaise, garlic, lemon juice and a pinch of salt for the kebab sauce.
- Let the pizzas rest a minute so the cheese sets.
- Top with the shredded iceberg and tomato, drizzle generously with the kebab sauce and cut into slices.
Good to know
Why sirloin instead of ready kebab meat?
Pizzeria kebab meat is shaved from a spit of minced meat and fat. Very thin slices of lean beef, seared hard with the same spices, give the charred edges and the flavour with a fraction of the fat. Lamb or chicken thigh strips work too; with chicken thigh it's about the same score.
Salad on a pizza?
That is how a Swedish pizzeria serves a kebabpizza with sallad: crisp iceberg and tomato straight on top, then the sauce. Leave them off for the plain version, about 52 instead of 58, and serve the sauce on the side.
Stronger sauce?
Add another clove of garlic and a pinch of dried dill or parsley, and let the sauce stand 10 minutes so the garlic blooms.
Per
- Calories
- 116
- Protein
- (37%)
- 11 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (36%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 240 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2212 kcal goes into the pot and 2132 g of ingredients comes out as about 1900 g of food: 116 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.