PIZZA WILD SHAWARMA

PIZZA WILD SHAWARMA WITH MUSHROOMS, ONION, PAPRIKA, OLD CHEESE, STILTON AND VADOUVAN SAUCE

For about 1 pizza 

This delicious autumn pizza will give you an taste explosion that you've never had before. The story behind this is that I was asked if it was possible to serve a pizza with wild game, I had never thought about this myself and was immediately motivated to create a tasty but easy to prepare wild game pizza. Quickly you think of a pizza with venison or boar ham, only I found this too easy. After a lot of trying, despite my aversion to the shawarma pizza, I ended up using wild shawarma. After extensive testing, this variant came out as the best, very tasty, full of flavor and a really easy dish for the drizzly autumn day. If obtaining goose meat is a problem, you can of course always choose to use duck, beef, venison or even regular shawarma. Anyway, enjoy it.

INGREDIENTS

• A pizza base
• Italian tomato sauce
• 250 grams goose fillet
• 12 grams of shawarma herbs
• Oil
• 1 large onion
• 1 red bell pepper
• 100 grams of mushrooms
• Aragula
• 50 gr old cheese grater
• 50 grams of blue stilton
• 4 grams of vadouvan
• 6 grams white wine vinegar
• 1 gram of salt
• 3 grams of garlic granules
• 25 grams of low-fat cottage cheese
• 50 grams mayonnaise
• 5 grams of honey

NECESSETIES

• BBQ with lid and indirect heating option, or oven with baking tray
• Heat shield for kamado use
• Pizza stone
• Frying pan
• Cutting board
• Chef's knife
• Piping bag

PRE PREPARATION

• We start with the vadouvan sauce, put the vadouvan in a bowl and mix the white wine vinegar with it. This way it will dissolve nicely and we will get an even sauce.
• Now add the salt, garlic granules, cottage cheese, mayonnaise and honey and stir everything together and put the sauce in a piping bag.
• Cut the goose fillet into thin slices and then into strips that are as thin as possible, now mix the goose strips with the shawarma herbs and let them work together for an hour.
• Cut the onions into half rings, the bell pepper into thin strips and the mushrooms into thin slices.

PREPARATION

• Fry the onions golden brown in a frying pan with a little oil and let them cool separately in a bowl, do the same with the onion and mushrooms.
• Now fry the goose shawarma strips in a frying pan with a dash of oil, when the strips are cooked they are ready to cool.
• Remove the pizza base from the packaging and spread it with the Italian tomato sauce at your own discretion.
• Now cover the pizza base with the fried onions, bell pepper, mushrooms and goose shawarma.
• Sprinkle the grated cheese over the pizza, crumble the Stilton and divide it over the pizza as well.
• Preheat the oven to 220 degrees and bake the pizza on a baking tray for about 7 minutes.
• When using a BBQ, we also preheat it to 220 degrees and bake the pizza on a pizza stone.
• Then place the pizza stone with pizza in the BBQ and bake in about 7 to 8 minutes.
• Place the baked pizza on a cutting board and spread the vadouvan sauce over the pizza using the piping bag.
  Decorate the pizza with some arugula, cut the pizza and enjoy your efforts.