When shawarma and pizza fall in love, this is their delicious little secret. We took the bold, spiced magic of chicken shawarma and laid it gently atop warm flatbread—then went a little wild with crumbles of soft feta, a dreamy swirl of garlicky toum, a drizzle of Portland’s Garlic Tahini Plant Bomb (because flavor bombs are totally our thing), and a generous spoonful of Chili Royale’s Calabrian Chili Crisp for that cheeky little kick.
Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 4 hours
Cook time: 13-15 min.
Allergens: milk, wheat
Ingredients
Chicken Shawarma
- 1.5 lb. boneless, skinless chicken breast
- 3 T extra virgin olive oil
- 2 T lemon juice
- 2 T garlic, minced
- 1 t each salt and paprika
- ½ t each cardamom and cumin
- ¼ t cinnamon
- Pinch crushed red pepper
Pizza
- 2-4 flatbreads (pita or naan)
- 3 T toum whipped garlic (or pureed roasted garlic and oil)
- ½ c Market House feta, crumbled
- 1/3 c Kalamata olives
- ¼ c Divina roasted tomatoes (Mezze Bar), or fresh tomatoes
- ¼ c pickled red onion
- ¼ c pickled banana peppers or pepperoncini
- 2 T Chili Royale Calabrian chili crisp (as desired)
- ¼ c Garlic Tahini Plant Bomb Sauce
- 1 c arugula
- ½ c tzatziki
Steps
- Combine chicken with olive oil, lemon juice, garlic and spices in sealable plastic bag or container. Chill 1-4 hours up to overnight.
- Preheat grill (or oven). Cook chicken breast slowly on covered grill or on sheet pan in 350F oven to 165F internal temp. Let rest 5 min. before slicing thinly.
- Meanwhile, have flatbreads ready, spread a thin layer of toum over each and top with feta, sliced chicken, olives, tomatoes, pickled red onions and peppers, then grill or bake until warmed through, 6-8 min.
- Pull pizzas from heat and top with chili crisp, Garlic Tahini Plant Bomb Sauce, and arugula. Serve immediately with tzatziki alongside.
