Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups warm water
  • (110° to 115°F)
  • 1/4 ounce dry yeast
  • active
  • 1 tablespoon honey
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 cups unbleached all-purpose flour
  • plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon garlic
  • thinly sliced
  • 3 tablespoons olive oil
  • extra virgin
  • 1/2 teaspoon red pepper
  • crushed
  • 1 tablespoon oregano leaves
  • fresh
  • 1 Italian plum tomatoes
  • 28-ounce can passed through a food mill
  • with their juices
  • salt
  • Kosher to taste
  • All-purpose flour and cornmeal
  • as needed for working with dough
  • 6 ounces mozzarella cheese
  • grated
  • 6 ounces aged provolone cheese
  • grated
  • 8 ounces mortadella
  • sliced and then cut crosswise into strips
  • 8 ounces hard salami
  • such as Genoa
  • thinly sliced and then quartered
  • 10 ounces olive salad
  • Italian
  • drained and finely chopped
  • sesame seeds
  • Toasted for sprinkling as garnish
  • Chopped fresh herbs for garnish
  • such as parsley or basil
  • optional
  • *Note: Flour matters! Be sure to use unbleached all-purpose flour for the dough; it has a higher protein content than bleached
  • which will result in a better crumb for the crust.

Instruction

  • *Note: Flour matters! Be sure to use unbleached all-purpose flour for the dough; it has a higher protein content than bleached, which will result in a better crumb for the crust
  • Shawarma Chicken Pizza on Naan Shawarma Chicken Pizza on Naan arge bowl, combine the water, yeast, honey and 2 tablespoons of the oil, and let stand until it begins to bubble, about 5 minutes
  • (If it doesn’t bubble or foam after 10 minutes, it means the yeast is no longer active and you’ll need to start again with a fresh packet
  • ) Combine 3 cups of the flour with the salt then add it to the yeast mixture, stirring with a wooden spoon, until it is all incorporated
  • Continue adding the remaining 1 cup flour, 1⁄4 cup at a time, kneading the dough after each addition until it has all been incorporated
  • The dough will be slightly sticky
  • Transfer the dough to a lightly floured work surface and knead several more times, until the dough comes together and is smooth
  • Add the remaining 1 teaspoon oil to a clean large bowl
  • Place the dough in the bowl and turn to coat with the oil on all sides
  • Cover the bowl with plastic wrap or a kitchen towel and set in a warm, draft-free place until the dough nearly doubles in size, about 2 hours
  • Remove the dough from the bowl and knead it briefly on a lightly floured surface
  • Divide the dough into four pieces, shape each into a ball, cover with plastic wrap or a kitchen towel, and allow them to rest 15 minutes
  • (The dough can be made a day ahead
  • After its first rise, cover and refrigerate it
  • The next day, take it out of the refrigerator and leave at room temperature for 1 to 2 hours, then shape and use as desired
  • You can also freeze it
  • After the first rise, portion it into 4 balls, then wrap them individually and freeze; they will keep for up to one month
  • ) Position a rack in the bottom third of the oven and line with bricks, pizza tiles, or a baking stone
  • Preheat the oven to 500°F for at least 1 hour before baking the flatbreads
  • For the sauce, heat a saucepan over medium heat and sauté the garlic in the olive oil until lightly golden, adding the crushed red pepper midway through the process
  • Add the oregano and tomatoes, and bring to a simmer over high heat
  • Season with a couple pinches of salt, reduce the heat to a simmer and cook until the sauce has achieved a nice consistency and flavors have come together
  • Lightly flour a work surface and stretch each round of dough out as thinly as possible, pressing, pulling, and stretching it as needed, and leaving a slightly thicker lip around all sides
  • (At Meril, the flatbreads are pulled and shaped into long rectangular shapes since they are served on rectangular wooden boards
  • Feel free to shape the dough as desired based on your serving preferences
  • ) Lightly sprinkle a pizza paddle or rimless cookie sheet with cornmeal and transfer one of the dough portions to the paddle
  • Spread a thin layer of Meril’s Tomato Sauce over the dough, leaving the edge uncovered
  • Top with one-quarter of the mozzarella, provolone, mortadella and salami
  • Top with one-quarter of the olive salad
  • Working quickly, slide the topped dough onto the hot bricks, tiles or stone, and bake until the crust is golden and the cheese is bubbly, 8-12 minutes
  • Remove from the oven and transfer to a cutting board
  • Cut the flatbread into pieces and garnish with a light sprinkling of toasted sesame seeds and with fresh herbs, if desired
  • Serve hot
  • Repeat with the remaining dough portions and toppings
  • MORE: Buffalo Chicken Flatbread Pizzas Shawarma Chicken Pizza on Naan '1-2-3' Pizza Dough