This homemade kabab stuffed pizza recipe combines pizza and kabab into one dish. The homemade kabab stuffed pizza recipe features spiced meat filling inside crispy crust. Fusion of Italian and Middle Eastern flavors that everyone loves.
Homemade Kabab Stuffed Pizza Recipe
Kabab mixture stuffed inside the crust, not just on top. Creates pockets of juicy, spiced meat in every bite. Crispy dough with flavorful filling. Perfect for parties and special dinners.
Traditional kabab uses ground meat with cumin, coriander, paprika, garam masala. Fresh cilantro, mint, and parsley add brightness. Onions and garlic provide a savory base. Well-seasoned but not overpowering.
This homemade pizza recipe requires slightly thicker dough than regular pizza to hold filling. Sturdy enough not to tear. Room temperature dough stretches easily. Store-bought works fine for quick meals.
Seal edges properly to prevent leaking. Don’t overstuff – thin, even layers work best. Leave space around edges for sealing. Proper crimping keeps filling inside.
How to make Homemade Kabab Stuffed Pizza – Step by Step
Key Steps:
- Make or buy pizza dough
- Cook kabab filling completely, let cool
- Roll out dough, add filling and cheese
- Seal with second dough layer
- Vent top, bake at 425°F for 20-25 minutes
Equipment
- Large mixing bowl
- Skillet
- Rolling pin
- Pizza pan or baking sheet
- Pastry brush
- Pizza cutter
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) yeast
- 1 cup warm water (110°F)
- 1 tsp sugar
- 2 tbsp olive oil
- 1 1/2 tsp salt
Kabab Filling:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp cilantro, chopped
- 1 tbsp mint, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp garam masala
- Salt and pepper
- 2 tbsp oil
Assembly:
- 1 1/2 cups mozzarella
- 1/2 cup pizza sauce (optional)
- 2 tbsp olive oil for brushing
- Sesame seeds (optional)
Instructions
- Mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Combine flour, salt. Add yeast mixture and oil. Knead 8-10 minutes.
- Place in oiled bowl, cover. Rise 1-2 hours until doubled.
- Mix ground meat, onion, garlic, herbs, and spices thoroughly.
- Cook kabab mixture in a skillet 8-10 minutes until browned. Drain, cool completely.
- Preheat the oven to 425°F. Grease the pizza pan.
- Divide dough in half. Roll out the first portion, place on the pan.
- Spread cooled kabab filling, leaving 1-inch border. Add mozzarella.
- Roll out the second dough, place on top. Press and crimp edges to seal.
- Brush with olive oil. Poke 8-10 holes with a fork.
- Bake for 20-25 minutes until golden brown.
- Rest 5 minutes. Slice into 8 wedges.
Notes
Shortcuts: Use store-bought dough. Naan or pita also work.
Meat Options: Chicken, turkey, or paneer for vegetarians.
Spice Level: Adjust spices to taste. Add chili for more heat.
Cheese: Try cheddar, pepper jack, or feta.
Make Ahead: Prepare filling day ahead. Refrigerate until ready.
Freezing: Assemble but don’t bake. Freeze, then bake from frozen (add 10-15 minutes).
Nutrition
Per slice (8 slices):
380 calories
22g protein
42g carbs
14g fat
Conclusion
Homemade kabab stuffed pizza combines Italian and Middle Eastern flavors perfectly. Spiced meat filling inside a crispy crust creates a unique fusion dish. Perfect for parties and impressing guests.
FAQs
Can I use store-bought dough?
Yes! Saves time, works perfectly. Bring to room temperature before rolling.
Do I cook the filling first?
Yes. Must be fully cooked before stuffing. Raw meat won’t cook through inside a sealed crust.
How to prevent leaking?
Seal edges tightly by crimping. Don’t overfill. Leave a good border for sealing.
Can I make it vegetarian?
Yes. Use paneer, tofu, or mixed vegetables. Season with the same spices.
How to store leftovers?
Refrigerate 3-4 days in an airtight container. Reheat in a 350°F oven for 10-15 minutes.
