BBQ shawarma pizza roll

The cook, step by step.

1. 1

   Step 1

   Done

   First you bake the shorma in a pan according to the normal way. Then you prepare the pizza dough by combining 250 grams of La Tua Farina mix for pizza & foccacia with 200ml of water, 1 tablespoon of olive oil and a pinch of salt. Then let this run well in your food processor or knead by hand until it is a firm bulb. This pizza dough doesn't have to rise so is perfect for this quick preparation.

2. 2

   Step 2

   Done

   Then make 2 or 3 bulbs and roll each one out so that you can fill this with the shaarma. Try to make these as flat as possible. It helps this phase often to put some flour under the dough so that it does not stick to your shelf or kitchen top. It's easier to roll.

3. 3

   Step 3

   Done

   Then fill the pizza dough with shawarma and red onion and start rolling. Start here at the widest part and fold inside the outside so that it becomes a closed roll.

4. 4

   Step 4

   Done

   Once rolled, the pizza is ready for the BBQ. Heat the barbecue to a dome temperature of 220–250°C and set it up for indirect cooking with a pizza stone. Use heat deflectors in a kamado. In a kettle BBQ, place the stone and pizza roll as far from the fire as possible. This creates an oven-like cooking environment. Bake the pizza roll for about 20 minutes, until golden brown on the outside.

   BBQ temperature: 250°C20m
5. 5

   Step 5

   Done

   Cut the pizza then roll open and mix the garlic sauce with sriracha sauce. So you create a spicy garlic sauce that fits perfectly with this pizza roll of the barbecue. Of course you can also choose to eat these with just some garlic sauce, also very tasty! Enjoy!