Name: Gyro Pizza with Tzatziki Drizzle Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: Greek
Ingredients: 2 1/4 cup 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; 2 tablespoons fresh dill; 1 tablespoon lemon juice; 3 tablespoons garlic (minced); 4 tablespoons Greek marinade or dressing; 12 strips gyro meat (chopped); 1/2 small red onion or shallot (sliced into rings); 8 cherry tomatoes (sliced); 5 artichoke hearts (sliced); 1/4 red/orange bell pepper (sliced into rings); 2 portabella mushrooms (chopped); salt & pepper (to taste); 1 English cucumber (sliced for topping, optional); Olive oil (for drizzling and brushing); Feta cheese (quantity estimated about 1/2 cup crumbled)

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Introduction

This Gyro Pizza with a Tzatziki Drizzle combines the savory flavors of classic gyro ingredients with a crispy homemade pizza crust. Topped with gyro meat, roasted vegetables, and a refreshing tzatziki sauce, it’s a delightful twist that’s perfect for any night.

A round pizza with a golden-brown, slightly uneven crust speckled with black spices around the edge, topped with a base of white creamy cheese spread unevenly, and decorated with slices of red onion rings, small halved cherry tomatoes, thinly sliced yellow and orange bell peppers, and pieces of grilled mushrooms scattered across the surface. Crumbled white cheese is sprinkled on top, adding texture and color contrast. The pizza is placed on a dark surface but the background is changed to 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)
Feta cheese (optional, for topping)

Instructions

Step 1: Activate the yeast by dissolving it in the lukewarm water (not exceeding 110°F). Let it sit for 10 minutes until the water becomes frothy.
Step 2: In a large bowl, combine the flour and salt. Add the olive oil, then 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 a little oil if the dough feels dry.
Step 4: 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.
Step 5: While the dough rises, preheat the oven: place a pizza stone under the broiler on high for 30 minutes, then lower the temperature to 375°F and preheat for another 30 minutes.
Step 6: Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley, then bake on the pizza stone for 10-15 minutes until tomatoes shrivel and artichokes brown.
Step 7: Mix the Greek yogurt, minced garlic, fresh dill, and lemon juice in a bowl to make the tzatziki sauce. Chill in the refrigerator until ready to use.
Step 8: Once risen, punch down the dough and knead briefly on a floured surface. Shape into a disk and let it rise again for 10-30 minutes.
Step 9: Roll out the dough on a floured surface into a circle or square shape. Sprinkle cornmeal on a wooden board or pizza stone to prevent sticking.
Step 10: Brush the dough with 1-2 tablespoons Greek marinade, then spread 3/4 of the tzatziki sauce over the surface, leaving the edges bare for a crust.
Step 11: Top the pizza with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, sliced peppers, and onion rings. Sprinkle feta cheese over the top if desired.
Step 12: Bake the pizza at 375°F for 10-15 minutes until the cheese melts. Then switch to broil and cook for 5-10 minutes until the crust is browned and the pizza is cooked through.
Step 13: Remove from the oven, garnish with cucumber slices, and drizzle with remaining tzatziki sauce before serving. Enjoy!

Tips & Variations

Use pre-cooked gyro meat or lamb for convenience and authentic flavor.
Add crumbled feta cheese for a richer topping.
Swap the portabella mushrooms for button or cremini mushrooms if preferred.
For a crispier crust, bake the dough alone for a few minutes before adding toppings.
Make extra tzatziki to serve on the side for dipping slices.

Storage

Store leftover 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 prevent sogginess. Tzatziki sauce is best added fresh and can be stored separately in the fridge for up to 5 days.

How to Serve

The image shows a close-up of a thick-crust pizza on a white marbled surface. The outer crust is golden brown with a slightly crispy texture and some black speckles. The first layer inside the crust is a spread of white cheese, creamy in texture. On top, there is a layer of various vegetables including slices of orange bell peppers, red cherry tomatoes, rings of purple onion, and small chunks of black olives. The toppings are scattered unevenly, showing different colors and textures, with some parts slightly roasted. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough instead of making my own?

Yes, store-bought dough works well and saves time. Just bring it to room temperature before rolling out and proceed with the toppings and baking as directed.

What can I use if I don’t have a pizza stone?

A baking sheet or cast-iron skillet can be used as a substitute. Preheat the baking sheet in the oven to mimic the pizza stone’s effect, which helps achieve a crispy crust.