Heat a (non-stick) frying pan and half the olive oil and the onions and sauté until soft and golden.
Add the chicken, olive oil, and shawarma seasoning. Toss to coat the chicken and sear until cooked through, about two minutes per side.
Assemble the pizza by spreading a layer of chummus over the crust, then add the chicken and onions, then layer over top olives and pickles as well as your favorite toppings.
Drizzle with techina.
Directions
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Sponsored by Tuscanini
Photography by Sara Goldstein








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