What makes the Donair Pizza so good? Well for starters it's the Spicy Seasoned Meat with that Sweet Sauce, that is just an awesome combination. But to combine this into a Pizza and get the best of both worlds. Fantastic!Then you get that Donair Sauce under the meat that takes on a new texture when cooked. For me, this is sought after. You won't get that with fake Donair Sauce. You will elevate this to a whole new level with a Mozzarella & Provolone Cheese Blend. The Cheese is absolutely the best with Donairs. Cheese and then more Donair Sauce to top it all off. Use a Cheese mix of a High Moisture Mozzarella Cheese often used in Restaurants, mixed with Shredded Provolone at a ratio of 3:1.
Servings: 1 Pie
Equipment
- 1 Pizza Pan or Screen
- 1 Pizza Stone
Ingredients
- 1 Hand Tossed Pizza Dough
- Donair Meat - Cooked and Sliced thin
- Donair Sauce
- Onions & Tomatoes Diced
- Mozzarella Cheese Blend - 3:1 Mozza & Provolone
Instructions
- Preheat the Oven the highest it will go, preferably with a Pizza Stone. Prepare the made Pizza Dough by stretching out on Floured or Cornmeal Surface.
- Sauce with Donair Sauce and top with Halifax Style Donair Meat. Optionally with Diced Tomatoes & Onions cooked with the Pizza or added at the end. You can do both if you'd like. Then cover with Cheese. Place into oven and cook until done. About 5–6 minutes. Remove the Donair Pizza from the screen to go directly on the pizza stone, the last minute or so. Optionally broil the top for color if needed.
- Top with more diced Onions & Tomatoes and optionally Lettuce. Place Donair Sauce in a squeeze bottle and squeeze across the Donair Pizza. Garnish with Parsley and Aleppo Pepper or Chili Flakes.
Notes
Optionally brush the Dough with Jar Aioli Garlic Butter mentioned in the Post or with Garlic Butter, Garlic Sauce or Aioli before Saucing with Donair Sauce.