Shawarma Pizza

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  1. Mix the salt with the flour and set aside. Whisk the yeast into the warm water and allow it to bloom, then, use a food mixer to mix together the two together with the olive oil. Allow to rise, in an oiled bowl, then place overnight in the fridge. Remove from the fridge at least an hour or two before making the pizza. 
  2. Meanwhile, mix together all the ingredients for the chicken marinate in a large bowl then add the thighs. Set aside for at least an hour, then thread onto skewers.
  3. To make the pizza sauce, add all ingredients to a saucepan and boil for an hour until thick, then blend and set aside.
  4. Get a (very) large sheet pan and liberally glug with olive oil. 
  5. Preheat an oven big enough for your tray to 180°C. Get the pizza dough and, if it’s warm enough, gently pull and shape it to the size of the tray. Sprinkle the edges with the sesame seeds. 
  6. Heat a griddle pan or, even better, a charcoal BBQ and grill the chicken skewers until cooked through, then roughly chop them up. 
  7. Spread the sauce on the base of the pizza, leaving the edges free, and cover with the chopped chicken. Sprinkle with cheese and place in the oven until the edges are golden and crispy and the middle isn’t soggy. 
  8. Meanwhile, blitz the garlic with the lemon juice until a smooth paste is formed. Add the tahini paste. Add water, a few splashes at a time, and whisk until you have a smooth mix, then add yoghurt, a spoonful at a time, until you have a delicious sauce.
  9. Top the pizza with your favourite shawarma toppings and a few artful lashes of the tahini sauce then slice up.