There comes a point in every mother’s culinary journey when inspiration flatlines. You open the fridge, stare into the void, and consider whether cereal qualifies as dinner if you put it in a fancy bowl. It does not. (Apparently.) When I need a quick win, I turn to this shawarma pizza recipe—a strange and magical dinner invention that my kids beg for.
When I hit that “what do we eat tonight” wall—and I do, often—I turn to the most reliable menu consultants I know: my children. With the confidence of food critics and the volume of auctioneers, they usually shout one of two things:
“Shawarma Pizza!”
or
“Crepes!” (A recipe for another day, because let’s be honest, I can only emotionally handle one butter-based meal at a time.)
Now, I must confess: I did not invent this culinary masterpiece. This recipe was actually born across the ocean, during a trip to visit my sister and her family in Holland. It had been a full day—one of those gloriously exhausting outings where your sister drags you and your mom around town, laugh too hard in a tiny café, and buy snacks you can’t pronounce.
The Story Behind the Shawarma Pizza
By the time we got back to her house, we were starving. That kind of hunger that only appears after you’ve walked 10,000 steps and maybe emotionally processed your entire childhood over cappuccinos.
So when the smell of spiced meat and buttery pastry started wafting from her oven, I was thrilled. The golden crust, the melty cheese, the sizzling meat—it all looked like pizza heaven. I was already mentally planning seconds when I saw her reach for… lettuce.
Naturally, I assumed it was for a side salad. You know, for balance. A little crisp crunch next to our hearty dinner. But then, right in front of my eyes, my sister took that big bowl of chopped lettuce and piled it right on top of the pizza.
I blinked.
She added red onions.
I stared.
Then came the drizzle of creamy aioli like it was a grand finale, and she calmly sliced it up like this was totally normal behavior. (Apparently, in Holland, it is.)
Well, let me tell you: it was shockingly, absurdly delicious. The cool crunch of the lettuce with the warm, savory meat and gooey cheese—it just worked. It’s fresh, crispy, and confusingly delicious. It’s a full-blown trust-the-process situation.
How to Get Your Hands on the Magical Dutch Shawarma Spices
The real flavor here is the shawarma spice mix, and if you’re wondering where to find it—good news!
This particular blend is Dutch (yes, the Netherlands somehow got shawarma very right), and I’ll include a photo of the packaging in the post so you can hunt it down. If you have a Dutch import store nearby, check their spice section—they often carry it. If not, you can try online shops that sell international or European groceries.
In a pinch, you can also make your own blend—just search “shawarma spice mix” and DIY it. But if you can find the Dutch version? Trust me. Get it. It’s the exact flavor that pulled me straight into that cozy Holland kitchen and made me question everything I thought I knew about pizza.
And then the aioli drizzle! The unsung hero. The silent symphony. The amen of the pizza world. Don’t skip it!
So without further ado, here is our family favorite—the pizza that weirded me out and then won my heart.
Shawarma Pizza a.k.a. “Trust Me, It’s Better Than It Sounds”
Shawarma Pizza: The Lettuce-Topped Wonder I Never Saw Coming
Course: MainCuisine: Dutch8
servings15
minutes20
minutesWhen dinner indecision strikes (again), this family-favorite Shawarma Pizza comes to the rescue! It’s a flavorful mash-up of Middle Eastern spice and cheesy comfort, built on a soft crust and topped with juicy meat, fresh veggies, and a drizzle of garlicky sauce. Easy enough for a weeknight, tasty enough for company—and guaranteed to make your kids chant “Shawarma Pizza!” like it’s a national anthem.
Ingredients
1 pack butter puff pastry sheets (yields 2)
1 Egg (just one, you’ve got this)
A splash of water (exact science not required)
Diana Sauce (Honey & Garlic variety—bless it)
1 lb ground meat (pork or beef or whatever mooed/oinked last)
2 cups shredded mozzarella (or “just enough to make your ancestors proud”)
1 head iceberg lettuce (yes, really)
1 red onion (for flair)
2 tbsp Shawarma spice (don’t skimp—this is the magic)
Salt to taste
Aioli for drizzling (store-bought or homemade if you’re feeling fancy)
Directions (a.k.a. Dinner in 12 Slightly Chaotic Steps)
- Thaw puff pastry sheets in the fridge. (Don’t skip this. Ask me how I know.)
- In a skillet, brown your ground meat and add in the Shawarma spice + salt. Set aside to cool so it doesn’t melt your pastry into a puddle of sorrow.
- Preheat the oven to 400°F. (Or 375°F if your oven is feeling dramatic.)
- On a large cookie sheet, roll out both pastry sheets, prick them with a fork (a few jabs will do), and stick them together with a bit of water to form one glorious pizza canvas.
- Beat the egg and brush the edges of the pastry with it like you’re painting the Mona Lisa of dinner.
- Spread Diana Sauce like you would pizza sauce—generously, lovingly, maybe while humming a tune.
- Layer on the meat once it’s cooled a bit, followed by the shredded cheese.
- Bake for 20 minutes or until the pastry is puffed, golden, and smells like something you’d serve at a bridal shower.
- While it bakes, shred the lettuce and thinly slice your red onion like you’re auditioning for a cooking show.
- Once the pizza is out of the oven, blanket it with the lettuce and sprinkle the onions on top. Try not to feel confused. You’re almost there.
- Drizzle generously with aioli. This is not the time for restraint.
- Serve immediately. Expect weird looks, followed by full plates and requests for seconds.
Notes
- Shawarma spice: You can purchase this spice at a Dutch store near you, or order online.
Closing Notes from the Lettuce-Pizza Convert
Yes, it’s odd.
Yes, it’s pizza with salad on top.
But yes—it’s outrageously good.
Serve this to your family, your friends, or even that one neighbor who thinks you’re a little too enthusiastic about puff pastry. They’ll all be converted.
And if not—more for you.
Tried this shawarma pizza recipe? Let me know how it went in the comments—or if you were as confused about lettuce on pizza as I was.
Still Hungry? Not for Pizza—For Encouragement
If dinnertime feels like a win but your homeschool plans are currently being held together with duct tape and snack bribes, you’re in good company.
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