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Gyro Pizza with Tzatziki Drizzle Recipe

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★★★★★

4.9 from 118 reviews

This Gyro Pizza with a Tzatziki Drizzle combines the flavors of traditional gyro ingredients with a crispy, homemade pizza crust. Topped with succulent gyro meat, roasted vegetables, fresh herbs, and a creamy tzatziki sauce, this fusion dish offers a delightful Mediterranean-inspired meal perfect for sharing.

Ingredients

Scale

Dough

  • 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

Toppings

  • 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)

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 4 tablespoons Greek marinade or dressing
  • 3 tablespoons garlic (minced)
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice

Garnish

  • 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)

Instructions

  1. Activate yeast: Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water becomes frothy, ensuring the yeast is live and ready to leaven the dough.
  2. Mix dough: In a large bowl, combine 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. Use a wooden spoon to stir until a thick and sticky dough has formed.
  3. Knead dough: 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 becomes too dry to maintain elasticity.
  4. Rise dough: Place the kneaded dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. Preheat oven and pizza stone: While the dough rises, preheat the oven with a pizza stone under the broiler on high for 30 minutes; then reduce to 375°F and continue preheating for 30 more minutes. This ensures the pizza stone is thoroughly heated for a crispy crust.
  6. Roast tomatoes and artichokes: Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley. Bake on the pizza stone for 10-15 minutes until tomatoes shrivel and artichokes brown slightly.
  7. Prepare tzatziki sauce: In a bowl, combine Greek yogurt, dill, lemon juice, and minced garlic. Chill in the refrigerator until ready to use, allowing flavors to meld and sauce to thicken.
  8. Shape dough: Punch down the risen dough and knead on a floured surface briefly. Shape into a disk and let rise an additional 10-30 minutes for better texture.
  9. Roll out dough: Roll the dough into a circle or square on a floured surface. Sprinkle cornmeal on a wooden board or pizza stone if needed to prevent sticking.
  10. Brush and spread sauce: Brush the dough with 1-2 tablespoons of Greek marinade. Spread 3/4 of the tzatziki sauce evenly over the dough, leaving a crust edge free.
  11. Add toppings: Top the pizza with chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, sliced bell pepper, onion rings, and sprinkle with crumbled feta cheese.
  12. Bake pizza: Bake the pizza at 375°F for 10-15 minutes or until the cheese begins to melt. Then switch to broil and cook for an additional 5-10 minutes until the crust turns golden brown and crisp.
  13. Serve and garnish: Garnish with cucumber slices and drizzle with the remaining tzatziki sauce. Serve immediately and enjoy the fresh, savory flavors.

Notes

  • Make sure the water used to activate yeast is lukewarm and not hot to avoid killing the yeast.
  • Allowing the dough to rise twice enhances the texture and flavor of the crust.
  • Using a pizza stone helps achieve a crispy bottom crust similar to pizzeria quality.
  • Adjust garlic in the tzatziki according to taste preference to avoid overpowering the dish.
  • Feta cheese amount can be adjusted based on preference; crumbled feta adds authentic tanginess.
  • Leftover tzatziki sauce can be refrigerated for up to 3 days.
  • Optional cucumber slices on top add a fresh crunch and cooling contrast to the warm pizza.

Keywords: Gyro pizza, tzatziki drizzle, Mediterranean pizza, homemade pizza dough, Greek yogurt sauce, roasted vegetables, gyro meat pizza

Find it online: https://servedbynora.com/gyro-pizza-with-tzatziki-drizzle-recipe/