Sweden's most ordered pizza, built in the 1980s by Turkish and Kurdish immigrants running the pizzerias, and now so thoroughly Swedish that the rolled version, the kebabrulle, is its own late night category. The pie goes in the oven half dressed and comes out to be finished cold, which is the same architecture as an Iowa taco pizza built independently on the other side of the world.
The build
- Sauce and cheese, then bake it nearly bare.
- Fry the kebab meat separately until the edges crisp.
- Add the meat for the last few minutes only, so it heats without drying out.
After the oven Shredded iceberg, sliced tomato, red onion, pepperoncini, and a heavy zigzag of garlic sauce or kebab sauce. Pizzasallad on the side, always: white cabbage and green pepper marinated in vinegar and oil, which Swedish pizzerias have served since the 1960s and which cuts the whole thing.
Pizzasallad
A bowl, keeps three days
- 1/2 white cabbage, shredded very fine
- 1 green pepper, sliced thin
- 100 ml white vinegar
- 50 ml water
- 2 tbsp neutral oil
- 1 tsp sugar, 1 tsp salt
- Whisk everything but the vegetables until the sugar and salt dissolve.
- Toss the cabbage and pepper through it and squeeze with your hands until the cabbage softens.
- Refrigerate at least an hour. It is better the next day.
The bake
Take it out, top it, and eat it standing up. This is a two-in-the-morning pizza and it does not improve with ceremony.
On top
- Sauce
- Thin tomato, oregano heavy, closer to a pizza sauce from a tin than to crushed San Marzano. Do not fight this.
- Cheese
- A mild mozzarella-ish cheese in quantity. Nothing sharp. It is a background.
You got it right when Cold, wet and hot all in one bite, and a puddle of garlic sauce on the box lid.