This Canadian donair pizza from Ivy Knight has a delicious mix of lamb, beef, cheese and spices, all topped with a sweet and vinegary sauce. 

This Canadian donair meat recipe is from Nimrods’ owner Jesse Clausheide.

Make keftedes, those juicy, pan-fried traditional Greek meatballs commonly made with a mixture of lamb, beef, herbs and spices. 

In an ode to the British baked pastry, this twist on the classic pairs rich, tender beef in a decadent sauce with tangy blue cheese for a delicious, hearty calzone.

Juicy, flame-cooked beef strips paired with refreshing cucumber ribbons, and fiery red chillies topped off with a sesame seed coated crust.

These juicy Turkish Kofte are packed full of herby goodness. Sizzled in a cast iron pan – perfect for stuffing in pitas!

Juicy roast beef, béchamel sauce and Swiss cheese come together on this French Dip sandwich-inspired pizza – each slice is dipped in beef jus, just like the original.

Juicy flame-cooked smash burgers served straight from the pan, nestled between sweet, butter-toasted brioche buns.

When the precision of sous vide meets the intense heat of Ooni pizza ovens, a perfectly tender Tomahawk steak with a crispy, flame-seared crust is guaranteed – every time.

Pizza and tacos are two of life’s simple joys – imagine what happens when you combine the two!

Swap out a sub for a slice with this take on the classic Philly Cheesesteak. Topped with thinly sliced steak, provolone, and sweet onion.

Use our recipe for Slow-Braised Brisket as a melt-in-the-mouth pizza topping along with tangy pickles and mustard.