Name: Kebab Pizza
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 700 ml all-purpose flour; 0.5 package yeast; 350 ml water; 6 tbsp vegetable oil; 1.5 tsp salt; 1 tbsp cumin seed; 1 tbsp coriander seed; 2 tsp paprika; 1 tsp turmeric; 0.5 tsp cayenne pepper; 0.25 tsp ground clove; 0.5 tsp ground allspice; 0.5 tsp ground cinnamon; 0.5 tsp black pepper; 1 tsp ground cardamom; 7 cloves garlic; 400 g lamb roast; 0.25 pcs potato; 300 ml greek yogurt; 0.5 pcs lime; 2 tbsp tahini; 3 tbsp fresh dill; 2 tbsp fresh mint; 150 g pizza sauce; 300 g grated cheese; 30 g arugula

UntrainedChef

Tips from the kitchen

Toast the cumin and coriander seeds in a dry pan for a minute before you crush them. They smell completely different once they get a little heat, and that carries into the lamb.
The potato base for the skewers needs to be a thick slice, at least two fingers tall, or it tips over once the meat is loaded on. Pack the meat slices tight so they self-baste as they roast.
Pull the lamb at 70°C internal and let it sit a couple minutes before you slice it off the skewers. Slicing it thin while it's hot means you get those crisp edges when it goes on the pizza.
Make the yogurt sauce while the lamb roasts and stick it in the fridge. The dill and mint settle in and it tastes better after half an hour than it does straight away.
Don't put the arugula on before baking. Scatter it over after the pizza comes out so it stays fresh against the hot meat and cheese.

Ways to vary it

Swap the lamb roast for the same weight of beef or chicken thigh if that's what you've got. The marinade works on all of them, just keep roasting to 70°C internal.
If you like heat, bump the cayenne up to a full teaspoon and add a little chili oil drizzle over the finished pizza.
For a sharper sauce, you can fold a spoon of finely chopped red onion into the yogurt dressing along with the herbs.

Storage & leftovers

Leftover slices keep in the fridge for up to 3 days in a sealed container. The yogurt sauce is best stored separately and used within 2 days. Reheat the pizza in a hot oven or a dry pan to get the base crisp again, since the microwave leaves it soft, and add the sauce fresh after.