Shawarma Pizza
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.
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Servings: 4
Calories: 579kcal
Ingredients
- 3 whole wheat lavash bread
- 2 lbs boneless skinless chicken thighs cleaned
- 1.5 tablespoon shawarma seasoning
- 1 tablespoon extra virgin 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 extra virgin 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.
Video
Nutrition
Calories: 579kcal | Carbohydrates: 35g | Protein: 51g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 206mg | Sodium: 737mg | Potassium: 579mg | Fiber: 2g | Sugar: 3g | Vitamin A: 716IU | Vitamin C: 18mg | Calcium: 327mg | Iron: 4mg
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