Marinated Chicken Shawarma Pizza

Chicken shawarma pizza combines spiced, seared chicken thighs with a creamy garlic sauce base, melted mozzarella, crisp red onions, and a punchy garlic-herb drizzle. here is yummy recipe.

• 1 lb boneless, skinless chicken thighs, cut into bite-sized strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper

Base & Toppings

• 1 lb pizza dough (store-bought or homemade), room temperature
• 1 tbsp olive oil (for brushing crust)
• 2 cups shredded low-moisture mozzarella cheese
• 1/2 small red onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/4 cup pickled turnips or dill pickles, chopped (added after baking for crunch)
• Fresh parsley or cilantro, finely chopped

Garlic Sauce (Toum / White Sauce Base & Drizzle)

• 1/2 cup Greek yogurt or mayonnaise (or a 50/50 mix)
• 2 cloves garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp tahini (optional)
• Salt to taste

1. Marinate the chicken: Whisk together olive oil, minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Toss the chicken strips until coated; let rest for at least 20 minutes (or up to 4 hours refrigerated).
2. Sear the chicken: Heat a heavy skillet over medium-high heat with a splash of oil. Cook chicken strips undisturbed for 3–4 minutes until deeply browned, flip, and cook another 2–3 minutes until cooked through (165°F). Remove and set aside.
3. Whisk the sauce: In a small bowl, combine Greek yogurt (or mayo), grated garlic, lemon juice, tahini, and a pinch of salt until smooth. Thin with 1 tsp warm water if needed for drizzling.
4. Prep oven & dough: Preheat your oven with a pizza stone or baking sheet inside to 500°F (260°C) for at least 30 minutes. Stretch the pizza dough out to a 12-inch circle on parchment paper.
5. Assemble: Spread about 3 tablespoons of the garlic sauce evenly over the dough, leaving a 1/2-inch border. Top with 1.5 cups mozzarella, the seared shawarma chicken, sliced red onion, and sliced bell peppers. Finish with the remaining 1/2 cup mozzarella. Brush outer crust edges lightly with olive oil.
6. Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–13 minutes, until the crust is golden brown and cheese is bubbling with toasted spots.
7. Garnish & serve: Remove from oven. Drizzle with reserved garlic white sauce, scatter chopped pickles/pickled turnips and fresh parsley over top, slice, and serve hot.

Super yummy pizza picnic!