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Gyro Pizza with Tzatziki Drizzle Recipe

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4.3 from 78 reviews

This Gyro Pizza with a Tzatziki Drizzle blends the savory flavors of traditional gyro meat and Greek toppings on a freshly handmade pizza dough, finished with a cool, creamy tzatziki sauce. Perfectly roasted vegetables, feta cheese, and aromatic dill make this pizza an irresistible Mediterranean-inspired dish that’s both unique and comforting.

Ingredients

Pizza Dough

  • 2 ¼ cups flour, plus 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 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 for topping (optional)
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Feta cheese (quantity not specified, estimate about ½ cup, crumbled)
  • Parsley for seasoning roasted veggies
  • Cornmeal for dusting (optional)

Instructions

  1. Activate the Yeast: In lukewarm water (not exceeding 110°F), dissolve the quick rise yeast and let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
  2. Prepare the Dough: In a large bowl, combine the flour and salt. Add olive oil and mix until crumbly. Create a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms.
  3. Knead the Dough: Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic. Add small amounts of olive oil if it becomes too dry. Place dough in a greased bowl and cover with plastic wrap. Let it rise in a warm spot for about an hour until doubled in size.
  4. Preheat Oven and Pizza Stone: Place a pizza stone under the broiler and preheat the oven on high for 30 minutes. Lower the temperature to 375°F and preheat for an additional 30 minutes to ensure the stone is thoroughly heated.
  5. Roast Tomatoes and Artichokes: On a parchment-lined baking sheet, arrange cherry tomatoes and sliced artichoke hearts. 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.
  6. Make Tzatziki Sauce: In a bowl, mix Greek yogurt, minced garlic, fresh dill, and lemon juice. Chill in the refrigerator until ready to use on the pizza.
  7. Second Dough Rise: Once the dough has doubled, punch it down and knead briefly on a floured surface. Shape into a disk and allow it to rise again for 10-30 minutes.
  8. Shape the Pizza: Roll out the dough on a floured surface into a circle or square shape. Optionally sprinkle cornmeal on a wooden cutting board or directly on the pizza stone for easier handling.
  9. Assemble the Pizza: Brush dough with 1-2 tablespoons of Greek marinade. Spread ¾ of the tzatziki sauce evenly over the dough, leaving the edges free for the crust.
  10. Add Toppings: Distribute chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, bell pepper rings, and onion slices evenly over the pizza. Sprinkle feta cheese on top.
  11. Bake the Pizza: Bake at 375°F for 10-15 minutes until the cheese starts to melt. Then switch the oven to broil and broil for an additional 5-10 minutes until crust browns and pizza is fully cooked.
  12. Garnish and Serve: Once out of the oven, garnish the pizza with fresh cucumber slices and drizzle remaining tzatziki sauce on top. Serve immediately and enjoy the fresh Mediterranean flavors.

Notes

  • Ensure water temperature does not exceed 110°F when activating yeast to avoid killing the yeast.
  • Use a pizza stone for best results to achieve a crispy crust.
  • If you don’t have a pizza stone, use a baking sheet but preheat it thoroughly.
  • Adjust the amount of garlic and dill in tzatziki to your taste preferences.
  • Letting the dough rise twice ensures a light and fluffy pizza crust.
  • Optional cucumber slices add a fresh crunch and coolness in contrast to warm toppings.
  • Use Greek marinade or dressing with Mediterranean herbs to enhance authentic flavors.

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