Good recipe for one of my favorite treats. Living in Atlanta and I can't get to Bashi's or the Pizza Corner to get one. Everyone is right about the sauce being thin. The secret is to have almost the same proportions of sugar and vinegar as you are trying to make a suspension of the milk fat in the condensed milk. When I worked at a pizzeria in Halifax we'd make it as follows: 2 12 oz can condensed milk 3/4 cup sugar 1/2 cup white vinegar 2 tblsp garlic power 1 tblsp white pepper Mix all the ingredients except vinegar together. Once mixed, start stirring and quickly add the vinegar in and stir roundonly 2 or 4 times more. Cover and refrigerate for at least 4 hour or overnight to let it setup and for the flavours to meld. Try donair pizza with the sauce as the base instead of pizza sauce. Oven baked donair subs rock too - cover the m with mozzarella and add the sauce at the end. Mmmmhhhmmm! Another great use (as every pizza shop in Halifax sells these) is to make cheese fingers out of a pizza dough with garlic butter and cheese and dip in the sauce. Last great alternative is the "donairpep". Add pepperoni when you are frying the meat up, it adds a nice touch. You can also add green peppers, mushroom, what ever you like to a make a "loaded" donair.
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Good recipe for one of my favorite treats. Living in Atlanta and I can't get to Bashi's or...