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Gyro Pizza Recipe

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4 from 4 reviews

This Gyro Pizza recipe combines the hearty flavors of traditional gyro meat and Mediterranean toppings on a homemade pizza dough base. Featuring a tangy tzatziki sauce made from Greek yogurt and fresh dill, this pizza is topped with roasted cherry tomatoes, artichokes, bell peppers, red onion, and feta cheese. It is baked to perfection with a crispy crust and melted cheese, offering a delightful fusion of Greek-inspired flavors in a comforting pizza form.

Ingredients

For Pizza Dough:

  • 2 ¼ cups all-purpose flour, plus more for dusting
  • 1 packet quick rise yeast (about 2 ¼ teaspoons)
  • 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 minced garlic
  • 12 strips gyro meat, chopped
  • ½ small red onion or shallot, sliced into rings
  • 8 cherry tomatoes, sliced
  • ¼ red or 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 (optional, for topping)
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Feta cheese for sprinkling on top
  • Parsley (optional, for roasted vegetables)
  • Cornmeal (optional, for pizza stone or board)

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water (not exceeding 110°F) with the quick rise yeast. Allow it to sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Prepare Dough: In a large bowl, mix together the flour and salt. Add olive oil and stir until the mixture forms a crumbly dough. 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 forms.
  3. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. If the dough is too dry, add small amounts of olive oil to keep it soft.
  4. First Rise: Place the kneaded dough into a greased bowl, cover with plastic wrap, and allow it to rise in a warm place for about 1 hour or until doubled in size.
  5. Preheat Oven and Prepare Roasted Vegetables: Preheat your oven with a pizza stone under the broiler on high for 30 minutes. Then reduce the temperature to 375°F and preheat for another 30 minutes. Meanwhile, arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley, and roast on the pizza stone for 10-15 minutes until tomatoes shrink and artichokes brown.
  6. Make Tzatziki Sauce: In a bowl, combine Greek yogurt, fresh dill, lemon juice, and minced garlic. Mix well and chill in the refrigerator until ready to use.
  7. Second Rise: Once the dough has doubled, punch it down and knead briefly on a floured surface. Shape into a disk, and let it rise again for 10-30 minutes to relax the gluten.
  8. Shape Dough: Roll out the dough on a floured surface into a circle or square. If desired, sprinkle cornmeal on the wooden cutting board or pizza stone to prevent sticking. Transfer the dough to the pizza stone or baking tray.
  9. Assemble Pizza: Brush the dough with 1-2 tablespoons of Greek marinade. Spread about three-quarters of the tzatziki sauce evenly on the dough, leaving a border around the edges for the crust.
  10. Add Toppings: Top the pizza with chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, bell pepper rings, onion rings, and sprinkle feta cheese evenly over all.
  11. Bake: Bake the assembled pizza at 375°F for 10-15 minutes until the cheese begins to melt.
  12. Broil: Switch the oven to broil and broil the pizza for 5-10 minutes until the crust is browned and crispy and toppings are cooked through.
  13. Garnish and Serve: Remove pizza from the oven, garnish with fresh cucumber slices and drizzle remaining tzatziki sauce on top. Slice and serve warm.

Notes

  • Use warm water (not exceeding 110°F) to properly activate the yeast without killing it.
  • Allowing the dough to rise twice helps develop a tender and airy crust.
  • Preheating the pizza stone ensures a crispy bottom crust.
  • Cornmeal helps prevent sticking when transferring the pizza dough to the stone or pan.
  • You can substitute gyro meat with lamb, beef, or chicken strips if desired.
  • Chilling the tzatziki sauce before using enhances flavor and texture.
  • Adjust oven rack to broiler level for even top browning when broiling pizza.
  • Optional toppings like cucumber slices add freshness and crunchy contrast.

Find it online: https://flavorspath.com/gyro-pizza-recipe/