Kebab pizza

Spread tomato sauce over pizza dough, add mozzarella, cooked kebab meat and sliced onion, then bake on a preheated tray at 220 °C for about 8–12 minutes, until the crust is crisp and the cheese is bubbling. Add lettuce and kebab sauce after baking so they stay cool and fresh.

Yes. Cook the kebab meat fully first, then scatter it over the pizza for the final bake; raw meat may not cook through before the dough is ready. Reheat cooked meat until piping hot if it has been chilled.

Garlic yoghurt sauce and chilli sauce are classic choices. Bake the pizza without them, then drizzle them over the top just before serving to keep the crust from turning soggy.

A crisp salad of lettuce, tomato, cucumber and red onion cuts through the rich cheese and meat. Pickled red cabbage or chillies also make a good sharp, crunchy side.

Refrigerate leftovers in a covered container within two hours of serving and eat them within two days. Reheat in a hot oven at about 180 °C until piping hot; a frying pan with a lid helps crisp the base.

Yes: freeze cooled slices in a sealed container, separated with baking paper, and use within two months for the best texture. Reheat from frozen in an oven at about 180 °C until piping hot in the middle.