This Shawarma Pizza is my current weeknight obsession. Think crispy lavash bread as your no-fuss crust, loaded with juicy, spiced chicken thighs, melty mozzarella, tangy banana peppers, and a creamy white sauce that you’ll probably end up putting on everything from sandwiches to roasted veggies.
It’s basically what happens when your favorite Mediterranean wrap and your lazy Friday night pizza craving fall madly in love and make dinner magic, with zero effort on your part.
No dough to knead. No drama. Just a flavorful marinade, and about 20 minutes to dinner glory. Your oven does most of the work, and your belly gets all the credit.
Looking for some other quick pizzas for weeknight dinners? Check out my Mushroom & White Sauce Puff Pastry Pizza or this cheesy Crispy Pepperoni & Veggie Puff Pastry Pizza.
Jump to:
Why You’ll Love This Shawarma Pizza
Crispy lavash base – Forget the dough drama. Lavash crisps up like a dream, no soggy centers, no stress.
Mediterranean flavors in every bite – Warm spices, creamy white sauce, and those zingy banana peppers hit every flavor note: salty, tangy, creamy, spicy.
Easy meal magic – One pan, no dough, minimal cleanup. It’s giving weeknight hero.
Totally customizable – Add roasted veggies, swap in lamb or tofu, drizzle with hot honey if you’re feeling fancy. This pizza gets you.
Shawarma Pizza Video
If you enjoyed this video for Shawarma Pizza, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes & Tips
Lavash Bread – A thin, flexible flatbread that turns perfectly crisp in the oven. It’s basically your shortcut to pizza crust greatness. No rolling pins, no yeast tantrums.
Chicken Thighs – Juicy, flavorful, and way more forgiving than breast meat. I use boneless, skinless chicken thighs so they roast quickly and soak up every bit of that shawarma spice.
Shawarma Seasoning – The flavor MVP. Smoky, earthy, a little warm and a lot bold. Use a store-bought blend or your own mix of cumin, paprika, garlic, turmeric, coriander, and a pinch of cinnamon.
Mozzarella Cheese – Melty magic. I go with shredded mozzarella, but provolone or Colby Jack would bring extra personality if you want to mix it up.
Roma Tomatoes & Red Onion – Sliced and placed on top after baking to provide a crunchy bite.
Banana Peppers – Zingy, tangy, and just spicy enough to keep things interesting. They wake everything up.
Arugula – Tossed on after baking for that fresh, peppery crunch that cuts through the richness like a boss.
Let’s Talk About That White Sauce
It’s creamy, garlicky, it's EVERYTHING. A mix of Greek yogurt, Kewpie mayo, garlic, lemon juice, and spices; it’s the kind of velvety sauce that makes the pizza feel complete. And yes, you’ll want to save extra to use on roasted veggies, wraps, and grain bowls later.
Instructions
Full recipe and instructions in the recipe card at the end of post
First: Preheat oven to 400°F.
Step 2: Slice chicken & marinate with shawarma seasoning, garlic, lemon juice, and olive oil. Let sit 10 minutes.
Step 3: Mix yogurt sauce ingredients in a bowl. Whisk until smooth and refrigerate.
Step 4: Sear chicken in a hot pan until browned and crispy. Set aside.
Step 5: Toast lavash with mozzarella at 400°F for 8–10 minutes until cheese melts.
6: Slice tomatoes and red onions.
7: Assemble with chicken, veggies, banana peppers, arugula, and a drizzle of sauce.
Substitutions & Variations
Going vegetarian? Swap the chicken for roasted cauliflower, crispy chickpeas, or even some spiced mushrooms. Same vibes, no meat.
No lavash? Use pita, naan, or any flatbread you have on hand. Just make sure it’s sturdy enough to handle toppings without turning into a soggy mess.
Want more veg? Toss on some green bell peppers, thinly sliced squash, or a handful of wilted spinach. This pizza is flexible and very vegetable-friendly.
Craving heat? A sprinkle of red pepper flakes or a drizzle of hot sauce over the finished pizza takes it up a notch. Bonus points if you’ve got a chili oil you love.
FAQ
Absolutely! Just season it with a little shawarma spice or smoked paprika before adding to the lavash.
Try feta for a salty kick, or provolone for that smooth melt. Even mozzarella cheese + parmesan cheese is a great combo.
⭐️ Recipe
Shawarma Pizza
Ingredients
- 3 whole wheat lavash bread
- 2 lbs boneless skinless chicken thighs cleaned
- 1.5 tablespoon shawarma seasoning
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 large garlic clove grated
- 4 firm Roma tomatoes
- 2 cups Arugula
- ½ red onion thinly sliced
- 8 oz Mozzarella cheese shredded
- ½ cup banana peppers
White sauce
- 1 cup greek yogurt
- ½ cup kewpie mayonnaise
- 2 tablespoon lemon juice
- ¼ cup water
- 1 teaspoon olive oil
- 2 small garlic cloves grated
- 1 teaspoon onion powder
- 1 tsp garlic powder
- ½ teaspoon dried parsley
- ¼ tsp paprika
- ½ teaspoon salt or salt to taste
- ⅕ teaspoon black pepper
Instructions
Prepare the chicken
- Preheat your oven to 400°F. Slice the chicken thighs into thin strips and place them in a bowl. Add olive oil, shawarma seasoning, garlic and lemon juice, tossing to coat thoroughly. Set aside to marinate while you prep the other ingredients.2 lbs boneless skinless chicken thighs, 1.5 tablespoon shawarma seasoning, 1 tablespoon fresh lemon juice, 1 large garlic clove
Make the white sauce
- In a medium bowl, combine the Greek yogurt, Kewpie mayonnaise, lemon juice, water, olive oil, grated garlic, onion powder, dried parsley, paprika, salt, and black pepper. Whisk until creamy and smooth. Cover and chill until ready to use.1 cup greek yogurt, ½ cup kewpie mayonnaise, 2 tablespoon lemon juice, ¼ cup water, 1 teaspoon olive oil, 2 small garlic cloves, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried parsley, ½ teaspoon salt or salt to taste, ⅕ teaspoon black pepper, ¼ teaspoon paprika
Cook the chicken
- Heat a large skillet over medium-high heat. Add a light drizzle of olive oil, then cook the marinated chicken in a single layer. Let it cook undisturbed for about 5 minutes until the edges are crisp and golden. Flip and cook for another 2–3 minutes, then remove from the heat.1 tablespoon olive oil
Build your pizza base
- Place lavash bread on a preheated parchment-lined baking tray or pizza stone. Top each piece with a generous layer of shredded mozzarella. Bake for 8–10 minutes, until the cheese is bubbling and the edges of the lavash are nicely toasted.3 whole wheat lavash bread, 8 oz Mozzarella cheese
Prep the fresh toppings
- While the pizza bakes, slice the Roma tomatoes into half moons and red onion thinly for topping. These will add juiciness and a bit of crunch to balance out the rich cheese and spiced chicken.4 firm Roma tomatoes, 2 cups Arugula, ½ red onion, ½ cup banana peppers
Assemble and finish
- Once out of the oven, top the crispy lavash with the sliced shawarma chicken, fresh tomatoes, banana peppers, red onion, and a handful of arugula. Finish with a generous drizzle of the garlic yogurt sauce.
- Serve immediately while the lavash is hot and crisp.
Harry J. says
Sooo I like making a quick pizza on flatbread but shawarma pizza?? never occurred to me. Such a great idea. Definitely making it. Oh and that sauce!! my gooodness!!!