Gyro Pizza with a Tzatziki Drizzle
A mouthwatering fusion of gyro flavors, tangy tzatziki sauce, and Mediterranean-inspired toppings atop a homemade pizza crust.
Equipment
Ingredients
FOR PIZZA DOUGH:
- 2 ¼ cup flour + more for dusting
- 1 packet quick rise yeast
- 2 teaspoons salt
- ¾ cup warm water ~110°F
- 2 tablespoons olive oil
FOR TOPPINGS:
- 1 cup plain Greek yogurt
- 4 tablespoons Greek marinade or dressing
- 3 tablespoons garlic minced
- 12 strips gyro meat chopped
- ½ small red onion or shallot sliced into rings
- 8 cherry tomatoes sliced
- ¼ 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
- Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water becomes frothy.
- 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. Use a wooden spoon to stir until a thick and sticky dough has formed.
- Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough becomes smooth and soft. Add small amounts of oil if the dough becomes too dry. Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour or until the dough has doubled in size.
- While the dough is rising, preheat the oven with a pizza stone under the broiler on high for 30 minutes. Then, reduce the oven temperature to 375°F and continue preheating for another 30 minutes. (Tip: You can leave the oven on while preparing the rest of the ingredients.)
- Slice the cherry tomatoes and arrange them with the sliced artichoke hearts on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and parsley. Place the baking sheet on the preheated pizza stone and bake the tomatoes and artichokes for 10-15 minutes, or until the tomatoes are shriveled and the artichokes have started to brown.
- In a bowl, combine the Greek yogurt, dill, lemon juice, and minced garlic to make the tzatziki sauce. Chill the sauce in the refrigerator until ready to spread on the pizza.
- Once the dough has doubled in size, punch it down and knead it on a floured surface for a few minutes. Shape the dough into a disk and let it rise for an additional 10-30 minutes.
- Roll out the dough on a floured surface. If you don't have a wooden slide, sprinkle cornmeal on a wooden cutting board or directly on the pizza stone. Shape the dough into a general circle or square.
- Brush the dough with 1-2 tablespoons of the Greek marinade. Spread 3/4 of the tzatziki sauce onto the pizza dough, leaving a crust around the edges.
- Top the pizza with chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, and slices of pepper and onion. Sprinkle on the feta cheese.
- Bake the pizza in the oven at 375°F for 10-15 minutes, or until the cheese is just melting. Then, switch the oven to the broil setting and broil for an additional 5-10 minutes, or until the crust is browned and the pizza is cooked through.
- Garnish the pizza with cucumber slices and drizzle with additional tzatziki sauce. Enjoy!
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