Several years ago I made my first batch of donair meat at home….wonderfully spiced little loaves baked in the oven, thinly sliced, topped with tomatoes and onion, wrapped in  warm pita bread then generously drizzled with sauce. Super messy to eat but oh, those flavours!  If you want to know a bit more about donairs or perhaps haven’t even heard of them, take a wee break and head over to my original post here. There’s also a little more in depth history about the East Coast Donair here.

It wasn’t the most practical recipe to bring with me for the times we spent on the boat because it needs a fairly lengthy cooking time – about 2 hours in a low slow oven. I also tried a pressure cooker version which turned out well – 30 minutes. Still worth the effort and time because it is so darned tasty.

I used some of the meat to make donair pizza another time.  Super deeelicious! You can find that recipe here.

Fast forward to the present. Friday, our traditional Happy Hour Pizza Day, was approaching and I had a hunger for more donair pizza but didn’t want to take the time to bake the loaves. Enter, ground meat, the same spices…with a few tweaks…and simplified donair pizza was born.

I used my now go-to GALLEY PIZZA DOUGH recipe and brushed the crust simply with olive oil and a touch of garlic and sprinkled with that wonderfully aromatic meat mixture, then topped with mozzarella and some feta.

Dressed with the same toppings – fresh tomatoes, chopped onion and oh that sauce! – but SO much easier.


Simplified Halifax Donair Pizza

Gently spiced cheesy pizza goodness topped with fresh tomatoes, onions and a drizzle of sweet tangy sauce. Pure YUM!
Course Main Course
Cuisine Mediterranean
Servings 16 Slices
Calories 226kcal


  • Two 15” pizza pans or 1 large baking sheet
  • Large saute pan
  • Small mixing bowl


For the donair meat

  • 1 lb ground beef
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 1 tsp thyme, marjoram or oregano or a mixture of all three

For the donair sauce

  • 1 can sweetened condensed milk
  • 1/2 tsp garlic powder
  • 2 tbsp white vinegar

For the pizza

  • 1 batch Galley Kat pizza dough Or use your own or store bought (enough to make two 12”-15” pizzas)
  • 2 Tbsp olive oil you can add some crushed garlic to the oil if you wish.
  • 2 cups grated mozzarella
  • 1 cup crumble feta

Dressing the pizza

  • 1 cup chopped tomato
  • 1/2 cup chopped onion


  • Heat the saute pan and brown the ground meat. If your meat is very lean add a touch of oil to keep the meat from sticking.
  • Sprinkle with seasonings and continue to stir over low heat for another minute or two until the meat is completely cooked through. Remove from heat
  • In a small bowl combine ingredients for the sauce and set aside
  • At this point you can set everthing aside in the refrigerator until you are ready to cook.
  • Remove the pizza dough from the refrigerator at least 30 minutes prior to cooking.
  • Spread the dough onto your pans, working it to the edges and drizzle oil evenly over the entire surface
  • Top evenly with cooked ground meat, then sprinkle with mozzarella and feta
  • In pre-heated 500 ° F oven (260 ° C) place dressed pizzas and cook for about 10-12 minutes or until crust is golden brown and cheese has melted. I have room for just one pizza pan so I cook them individually.
  • Remove pizza from oven and slice
  • Serve, topped with tomatoes and onion, and generously drizzle with sauce.


Calories: 226kcal | Carbohydrates: 16g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 353mg | Potassium: 220mg | Fiber: 1g | Sugar: 15g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg

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