Donairs. Pizza. Two things my husband loves.

For a quick pizza, you could just use store-bought donair meat...but I've got a BIG issue with mystery meat, so I made my own from a recipe I got from my cousin a while back.

It was a simple layering on a whole-wheat pizza crust, starting with donair sauce and topped with the following:

1 white onion
2 tomatoes
donair meat
mozzarella cheese

Here's the how-to on the donair ingredients:

Donair Meat
1Lb lean ground beef
1 tsp pepper
1/2 tsp red pepper flakes
1/2 tsp oregano
1 1/2 tsp paprika
1 T onion salt
1 T onion powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 C bread crumbs

Combine all ingredients. Form into a ball. (My trick is to empty the bowl onto a piece of plastic wrap so I can make a nice dense ball without handling the meat very much). Place on a foil-lined baking sheet and cook at 300' for approximately 2 hours. Cut thinly.

Donair meat is easiest to cut when cooled. We had donairs on night, and then the pizza with the left over meat a couple nights later. To crisp the meat (because that's how Josh likes it on take-out donair pizza), I put the sliced under the broiler for a couple minutes before assembling the pizza.

Donair Sauce
1 large can of evaporated milk
1/2 C white sugar
2 tsp vinegar
1 tsp onion powder
1/2 tsp garlic powder

Cook on stove, wisking continuously, until thickened. Cool and store in fridge.