My guilty pleasure. Check out my home made doner meat pizza with thinly sliced onions, pizza sauce, habañero Tabasco sauce, mozzarella and a drizzle of garlic oil.
Doner meat is always frowned upon and I’m sure there are some sketchy ingredients in some you may find at 3:00am on a Saturday night in the city centre after stumbling out of a bar however this is literally lamb mince and spices! Not so dirty after all.
400g lamb mince
1 clove of garlic, minced
1/2 tsp Italian herbs
1 tsp dried oregano
1/2 tsp onion powder
1/4-1/2 tsp cayenne
Good pinch of sea salt
1/2 tsp black pepper
1 tsp plain flour
Mix together thoroughly. I used a mixer with a dough hook. Pop into a cake/bread tin so it’s approx 1.5″ thick. Whack in an oven at approx 160°C for 40-50 mins. Cool in fridge then slice thinly to use.
When building the pizza I prefer to put the doner meat on after the sauce but before the cheese, onions and oil. This is because the doner meat soaks up the oil and the oils in the cheese and it protects it from the intense heat of a 400˚C + oven. It can end up a bit dry if you put it on top of everything.
Otherwise you can slam it into a pitta with some salad, chilli, roasted red peppers and cover in garlic sauce, raita or tzatziki works a treat.