Name: Gyro Pizza with Tzatziki Drizzle Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 2 1/4 cups flour (plus more for dusting); 1 packet quick rise yeast; 2 teaspoons salt; 3/4 cup warm water (~110°F); 2 tablespoons olive oil; 12 strips gyro meat (chopped); 1/2 small red onion or shallot (sliced into rings); 8 cherry tomatoes (sliced); 1/4 red/orange bell pepper (sliced into rings); 5 artichoke hearts (sliced); 2 portabella mushrooms (chopped); 1 cup plain Greek yogurt; 4 tablespoons Greek marinade or dressing; 3 tablespoons garlic (minced); 2 tablespoons fresh dill; 1 tablespoon lemon juice; 1 English cucumber (sliced for topping, optional); Salt & pepper (to taste); Olive oil (for drizzling); Parsley (for sprinkling); Feta cheese (quantity not specified but typically about 1/2 cup crumbled recommended)

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Introduction

Gyro pizza combines the beloved flavors of a traditional Greek gyro with the cheesy, crispy goodness of pizza. Topped with gyro meat, fresh veggies, and a cool tzatziki drizzle, this dish is perfect for a flavorful twist on a classic favorite.

The image shows a close-up of a baked pizza with a thick, golden crust that has black sesame seeds sprinkled on the edge. The pizza has three visible layers: the bottom layer is a creamy white sauce spread evenly across the surface, the middle layer consists of sliced vegetables including orange bell peppers, red onion rings, and halved cherry tomatoes, and the top layer is a mix of melted cheese and small black olives scattered throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups flour (+ more for dusting)
1 packet quick rise yeast
2 teaspoons salt
3/4 cup warm water (~110°F)
2 tablespoons olive oil
1 cup plain Greek yogurt
4 tablespoons Greek marinade or dressing
3 tablespoons garlic (minced)
12 strips gyro meat (chopped)
1/2 small red onion or shallot (sliced into rings)
8 cherry tomatoes (sliced)
1/4 red/orange bell pepper (sliced into rings)
5 artichoke hearts (sliced)
2 portabella mushrooms (chopped)
2 tablespoons fresh dill
1 tablespoon lemon juice
1 English cucumber (sliced for topping, optional)
Salt & pepper (to taste)

Instructions

Step 1: Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes, or until the water becomes frothy.
Step 2: In a large bowl, mix the flour and salt. Add the olive oil and stir until a crumbly dough forms. Make a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms.
Step 3: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and soft. Add small amounts of oil if the dough feels dry. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, until doubled in size.
Step 4: While the dough rises, preheat the oven with a pizza stone under the broiler on high for 30 minutes. Then reduce the temperature to 375°F and continue heating for 30 more minutes.
Step 5: Arrange cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and parsley. Bake on the pizza stone for 10-15 minutes, until tomatoes shrivel and artichokes brown.
Step 6: In a bowl, combine Greek yogurt, dill, lemon juice, and minced garlic to make tzatziki sauce. Chill in the refrigerator until ready to use.
Step 7: Punch down the risen dough and knead briefly on a floured surface. Shape into a disk and let rise an additional 10-30 minutes.
Step 8: Roll out the dough on a floured surface into a circle or square. If you don’t have a wooden peel, sprinkle cornmeal on a cutting board or pizza stone.
Step 9: Brush the dough with 1-2 tablespoons of Greek marinade. Spread 3/4 of the tzatziki sauce over the dough, leaving a border for the crust.
Step 10: Top with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, bell pepper, onion, and sprinkle with feta cheese.
Step 11: Bake the pizza at 375°F for 10-15 minutes, until the cheese begins to melt. Then switch to broil and cook for 5-10 minutes more, until the crust is browned and cooked through.
Step 12: Garnish with cucumber slices and drizzle with remaining tzatziki sauce. Serve and enjoy!

Tips & Variations

For extra crispiness, use a preheated pizza stone and cornmeal to prevent sticking.
Substitute gyro meat with lamb, chicken, or plant-based alternatives to suit dietary preferences.
Add sliced kalamata olives or sprinkle fresh oregano for a more authentic Greek flavor.
If you prefer a thinner crust, roll the dough thinner but watch baking times closely to avoid burning.

Storage

Store leftover gyro pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to keep the crust crisp. Avoid microwaving to maintain texture. Store tzatziki sauce separately and add fresh before serving.

How to Serve

A pizza with one main layer of thin, golden-brown crust that has a slightly uneven, bubbly edge and some charred spots. On top, there is a spread of black sauce or spread, giving a dark texture base. Scattered over it are various toppings: thin slices of light brown mushrooms, small red cherry tomato halves, bright orange and yellow thin pepper rings, pale purple onion rings, and small chunks of white cheese sprinkled unevenly. The pizza sits directly on a dark baking surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pizza dough for this recipe?

Yes, pre-made dough can be used to save time. Make sure to roll it out and top as directed, adjusting baking time as needed.

How do I make the tzatziki sauce ahead of time?

You can prepare the tzatziki sauce a day in advance and keep it refrigerated. It tastes even better after the flavors meld overnight.