Chicken Shawarma Pizza

Name: Chicken Shawarma Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 12 oz (340 g) boneless, skinless chicken thighs, cut into ½-inch-thick strips; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground cinnamon; ¾ tsp (1½ g) smoked paprika; ½ tsp (1 g) garlic powder; tsp black pepper; tsp kosher salt; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) olive oil; 1 lb (450 g) prepared pizza dough, room temperature (store-bought or homemade); 3 clove garlic cloves, minced; 2 tbsp (30 ml) olive oil; 6 oz (170 g) low-moisture mozzarella cheese, shredded; 3 tbsp (45 ml) garlic sauce (toum); 2 tbsp (30 ml) mayonnaise (optional); ½ cup (120 ml) dill pickle slices or mixed pickles, drained; ¼ cup (40 g) red onion, thinly sliced; 1 medium (150 g) ripe tomato, sliced into rounds (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped; 1½ tbsp (23 ml) tahini (optional); ¼ tsp (½ g) sumac (optional); pinch red chili flakes (optional)

From the MyKitchenBank Kitchen

A fusion pizza topped with warm spiced shawarma chicken, melted mozzarella, garlicky mayo, pickled vegetables, and fresh herbs. The dough is brushed with olive oil and garlic, then finished with tahini drizzle and a sprinkle of sumac for authentic Middle Eastern flavor.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 1 pizza (2 large slices per serving)

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Ingredients

2 servings

For the shawarma chicken
12 oz (340 g) boneless, skinless chicken thighs, cut into ½-inch-thick strips
1 tsp (2 g) ground cumin
½ tsp (1 g) ground cinnamon
¾ tsp (1.5 g) smoked paprika
½ tsp (1 g) garlic powder
tsp black pepper
tsp kosher salt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
For the pizza base
1 lb (450 g) prepared pizza dough, room temperature (store-bought or homemade)
3 clove garlic cloves, minced
2 tbsp (30 ml) olive oil
For the toppings
6 oz (170 g) low-moisture mozzarella cheese, shredded
3 tbsp (45 ml) garlic sauce (toum)
2 tbsp (30 ml) mayonnaise (optional)
½ cup (120 ml) dill pickle slices or mixed pickles, drained
¼ cup (40 g) red onion, thinly sliced
1 medium (150 g) ripe tomato, sliced into rounds (optional)
¼ cup (15 g) fresh flat-leaf parsley, chopped
For finishing
1½ tbsp (23 ml) tahini (optional)
¼ tsp (0.5 g) sumac (optional)
pinch red chili flakes (optional)

Equipment (6)

Large mixing bowl
Small mixing bowl
Baking sheet or 12-inch pizza pan
Skillet or cast iron (10–12 inches)
Meat thermometer
Parchment paper (optional)

Steps

Before you start

Preheat oven to 500°F (260°C) for at least 20 minutes
Marinate chicken at least 30 minutes ahead (or use store-bought pizza dough to save time)
Have all toppings prepped and ready before assembling
If using homemade dough, let it come to room temperature

1
Marinate chicken
- In a small mixing bowl, combine cumin, cinnamon, paprika, garlic powder, black pepper, and salt.
- Add chicken thigh strips to a large mixing bowl and drizzle with lemon juice and olive oil.
- Sprinkle the spice mixture over the chicken and toss well until all pieces are evenly coated.
- Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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Ready when: Chicken is coated and smells fragrant with warm spices
Tip: Marinate for at least 30 minutes; longer marinating times (2–4 hours) develop deeper flavor, but overnight risks the chicken becoming mushy.
2
Stretch pizza dough
- Remove pizza dough from the refrigerator if cold and let it sit at room temperature for 10 minutes.
- Oil a 12-inch pizza pan or baking sheet lightly.
- Place the dough on the pan and gently stretch it with your fingertips and palms into a thin, even circle (about ⅛ inch thick), working from the center outward.
- Leave a slightly thicker rim for the crust edge.
- Prick the dough lightly with a fork in several places to prevent large bubbles.
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Ready when: Dough is evenly stretched and fits the pan with a slight raised edge
Tip: If dough springs back, let it rest 5 minutes and stretch again. Do not use a rolling pin, which removes the air and makes the crust tough.
3
Brush crust with garlic oil
- In a small bowl, whisk together minced garlic and olive oil.
- Brush this mixture evenly over the stretched dough, covering the entire surface including the edge.
- This creates a flavorful, toasted crust.
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Ready when: Dough is evenly coated with garlic oil, glistening and fragrant
Tip: Brush the oil all the way to the edges so the crust browns evenly and tastes garlicky throughout.
4
Cook shawarma chickenOven 165°F / 75°C
- Heat a 10–12-inch skillet (cast iron works well) over medium-high heat until shimmering.
- Working in batches to avoid crowding, add the marinated chicken strips and cook for 3–4 minutes per side, stirring occasionally, until the chicken is golden brown and cooked through (165°F / 74°C internal temperature).
- Transfer the cooked chicken to a plate and set aside.
- Do not wash the pan; the browned bits add flavor.
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Ready when: Chicken is golden brown on all sides and registers 165°F (74°C) on a meat thermometer
Tip: Do not overcrowd the skillet; cook chicken in batches so it browns rather than steams. This develops the shawarma crust and flavor.
5
Spread garlic sauce
- Spread garlic sauce (toum) thinly over the oiled dough, leaving a ½-inch border around the edge.
- If using mayonnaise, mix it with the garlic sauce for a creamier texture.
- Be restrained with the sauce; too much will make the pizza soggy.
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Ready when: Garlic sauce is evenly spread in a thin layer
Tip: Use a spoon or offset spatula to spread the sauce gently without tearing the dough.
6
Add cheese and toppings
- Sprinkle the shredded mozzarella evenly over the sauce.
- Then distribute the warm cooked chicken strips in a single layer over the cheese.
- Top with sliced red onion, tomato slices (if using), and drained pickle slices, scattering them evenly across the pizza.
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Ready when: All toppings are evenly distributed and the pizza is ready to bake
Tip: Don't overload the pizza; leave some space between toppings so heat circulates and the crust crisps up.
7
Bake pizzaOven 500°F / 260°C
- Place the pizza in a preheated 500°F (260°C) oven for 12–15 minutes, until the crust is deep golden brown and the cheese is bubbly and lightly browned at the edges.
- The bottom should sound hollow when tapped.
- Rotate the pan halfway through baking if your oven heats unevenly.
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Ready when: Crust is deep golden, cheese is melted and bubbly with light browning, and the bottom is crisp
Tip: High heat is essential for a crispy crust; a lower temperature will result in a soft, bread-like texture. Watch closely in the last 2–3 minutes to avoid burning.
8
Finish and garnish
- Remove the pizza from the oven and place on a wire rack or cutting board for 2 minutes to cool slightly.
- Drizzle with tahini (if using) in thin lines across the top.
- Sprinkle with chopped fresh parsley, sumac, and red chili flakes.
- Cut into 4 large slices and serve immediately.
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Ready when: Pizza has cooled enough to handle but is still warm, and garnishes are evenly distributed
Tip: Fresh herbs and sumac are best added after baking so they stay vibrant and aromatic; baking them wilts their flavor.

Good to know

Tips

Toum (garlic sauce) is traditional and thick; if you can't find it at a Middle Eastern grocery, substitute an equal mix of mayonnaise and store-bought roasted red pepper hummus for a creamier spread.
For extra char and flavor, cook the chicken in the cast iron skillet without moving it for the first 2 minutes per side to develop a crispy, golden crust before stirring.
If your oven doesn't get hot enough (some ovens don't reach 500°F), use the highest temperature available and extend baking time by 2–3 minutes.
Sumac adds a subtle lemon-like tartness and is worth seeking out at a grocery store or Middle Eastern market; if unavailable, a pinch of lemon zest and black pepper approximates the flavor.

Make ahead

Marinate the chicken up to 4 hours ahead in the refrigerator. Stretch and oil the dough base up to 2 hours ahead (cover loosely with plastic wrap and refrigerate to slow rising, then bring to room temperature 10 minutes before baking).

Storage & reheating

Best served fresh and hot. Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5–7 minutes or in a skillet over medium heat until warmed through. Do not microwave, as it makes the crust soggy.

Substitutions

prepared pizza dough → naan bread or pita as a base. Use thicker naan or pita for a chewy texture. Reduce baking time to 10–12 minutes and watch carefully to avoid burning.
low-moisture mozzarella cheese → white cheddar or a blend of mozzarella and feta. Feta adds tanginess and authenticity. Use 3 oz feta and 3 oz mozzarella for a balanced flavor.
boneless, skinless chicken thighs → chicken breast cut into strips, or rotisserie chicken shredded. Chicken breast is leaner but can dry out; marinate for the full 30 minutes. Rotisserie chicken is quick but less seasoned—toss it with extra spice mixture before topping.
garlic sauce (toum) → tzatziki mixed with 1 minced garlic clove. Tzatziki is cooling and adds a Greek influence; adjust the lemon juice and salt to taste.