Name: Gyro Pizza with Tzatziki Drizzle Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 2 ¼ cups flour, plus more for dusting; 1 packet quick rise yeast (approximately 2 ¼ teaspoons); 2 teaspoons salt; ¾ cup warm water (~110°F); 2 tablespoons olive oil; 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, for sprinkling (quantity not specified, estimated ½ cup crumbled)

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Introduction

This Gyro Pizza with a Tzatziki Drizzle is a delicious fusion of classic Greek flavors and crispy, cheesy pizza. Featuring gyro meat, fresh vegetables, and a creamy homemade tzatziki sauce, it’s perfect for a unique weeknight dinner or entertaining guests with something special.

A close-up view of a pizza with a thick, golden-brown crust that has black sesame seeds sprinkled on top. The pizza has one main base layer of creamy white cheese spread evenly over the dough. On top of the cheese, there are several layers of colorful toppings: small roasted cherry tomatoes with a slightly charred look, purple onion rings, thin orange and yellow bell pepper slices, chunks of roasted artichoke, and crumbled white cheese sprinkled all over. The pizza is placed directly on a baking surface with a brown parchment paper beneath it, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 and pepper to taste

Instructions

Step 1: Activate the yeast by dissolving it in warm water (not exceeding 110°F). Let it sit for 10 minutes until it becomes frothy.
Step 2: In a large bowl, combine flour and salt. Add olive oil and stir until crumbly. Make a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms.
Step 3: Transfer dough to a floured surface and knead for about 10 minutes, until smooth and soft. Add small amounts of oil if the dough feels dry. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
Step 4: While the dough rises, preheat the oven with a pizza stone under the broiler on high for 30 minutes. Then reduce oven temperature to 375°F and continue heating for another 30 minutes.
Step 5: Arrange cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle olive oil, season with salt, pepper, and parsley. Bake on the preheated pizza stone for 10-15 minutes until tomatoes shrivel and artichokes brown.
Step 6: Prepare the tzatziki sauce by combining Greek yogurt, dill, lemon juice, and minced garlic in a bowl. Chill in the refrigerator until ready to use.
Step 7: Once the dough has doubled, punch it down and knead briefly on a floured surface. Shape into a disk and let rise for another 10-30 minutes.
Step 8: Roll out the dough on a floured surface to your preferred shape. Sprinkle cornmeal on a board or pizza stone if you lack a wooden peel. Brush dough with 1-2 tablespoons of Greek marinade.
Step 9: Spread ¾ of the tzatziki sauce evenly over the dough, leaving a crust edge.
Step 10: Top the pizza with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, pepper and onion slices. Sprinkle feta cheese if desired.
Step 11: Bake at 375°F for 10-15 minutes until cheese is melting. Then switch oven to broil and broil for 5-10 minutes until crust is browned and pizza is cooked through.

Tips & Variations

Use store-bought pizza dough to save time without sacrificing flavor.
Swap gyro meat with lamb, chicken, or beef strips for different protein options.
Add fresh cucumber slices after baking for a cool, crisp contrast to the warm pizza.
Include crumbled feta cheese on top for an extra tangy touch.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet or oven to maintain crispiness rather than in a microwave. The tzatziki drizzle is best added fresh after reheating to keep its creamy texture.

How to Serve

A close-up view of a thick, golden-brown pizza crust with black seasoning sprinkled on the edge. The pizza has several layers: the base dough holds a creamy white cheese spread, topped with scattered chunks of grilled yellow cauliflower, halved roasted cherry tomatoes, thin purple onion rings, thin bright orange and yellow pepper slices, and black olives. The surface of the pizza looks slightly charred and crispy in places, showing a mix of colors and textures against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough a day ahead and keep it in the refrigerator covered tightly. Bring it to room temperature before shaping and baking.

Is it possible to make this pizza gluten-free?

Definitely. Substitute regular flour with a gluten-free pizza flour blend and ensure your other ingredients are gluten-free. The texture may vary slightly but will still be delicious.