Yesterday, I shared some impovements I’ve made to my fave Pizza Dough.
Today, I’m gonna share one of my new fave pizzas: Sliced Donair on ranch dressing, topped with thinly sliced onion, grape tomatoes, and a baby arugula salad.
Donair is a Canadian Maritimes take on Gyro meat, and normally comes with its own custom Donair Sauce, which… I do not hate, but for this pizza, I wanted to use ranch dressing instead.
Good Call, too!
INGREDIENTS
•1 pizza dough, home made or store bought
•Corn meal
•1 loaf Donair meat, sliced
•Ranch dressing
•Thinly sliced onion
•Grape tomatoes, halved
•Baby arugula
•1 tbsp olive oil
•2 tbsp shredded Parmesan cheese
Heat your oven to 350º and dust your preheated pizza stone with corn meal.
Note: my oven has a “convection roast” setting that I use for all pizzas.
Arrange the dough on your pizza stone and brush evenly with the ranch dressing.
Arrange the sliced Donair meat on the ranch coated dough, then top with the tomatoes and sliced onion.
Bake in the hot oven for 20 minutes.
Note: if you like, go ahead and add some Mozzarella on top before baking.
While the pizza is baking, drizzle the baby arugula with the olive oil and Parmesan, then toss to combine.
When the pizza is done, top with the baby aru
gula mixture, slice and serve.
More ranch dressing to drizzle over the top is not a bad idea.
Obviously, this is not a gluten-free recipe, but I have recently come across a gluten free Donair recipe that I plan on trying out soon, so be on the lookout for that, and gather some gluten free pizza dough.
Enjoy.