Gyro Pizza with Tzatziki Drizzle

Gyro pizza with a tzatziki drizzle is a bold Greek inspired twist on pizza night bringing tangy yogurt sauce perfectly seasoned gyro meat and a generous scatter of veggies to your table. Every bite is bursting with Mediterranean flavors layered onto a chewy homemade crust. I created this recipe to satisfy cravings for both pizza and classic gyro flavors after our family visited a Greek festival and could not stop talking about the food for weeks afterward.

My family asks for this any time we have leftover gyro meat. The first time I layered everything together the kids could not believe gyro pizza was possible and now it is a birthday dinner request.

Ingredients

• All purpose flour: this forms the base for a chewy crust look for unbleached for better texture
• Quick rise yeast: ensures the dough is airy and ready fast check the expiration date for best result
• Salt: boosts the flavor of the dough and balances the tangy toppings use fine sea salt for best distribution
• Warm water: activates the yeast needs to be around 110 degrees F for perfect proofing
• Olive oil: gives flavor and keeps the crust tender choose extra virgin if possible
• Plain Greek yogurt: forms the base of the tzatziki sauce use full fat for richest taste
• Greek marinade or dressing: adds herby notes to the base layer look for one with oregano and lemon
• Garlic: brings that punchy Greek flavor fresh minced makes a big difference
• Gyro meat: the star of the show slice thin for best texture look for well seasoned meat or use your favorite alternative
• Red onion or shallot: gives a subtle bite and beautiful color pick crisp specimens with shiny skin
• Cherry tomatoes: add natural sweetness and roast nicely choose ripe but firm ones
• Red or orange bell pepper: mild flavor and extra crunch choose glossy skin and firm flesh
• Artichoke hearts: contribute earthiness use jarred in water for best quality
• Portabella mushrooms: deepen the overall flavor look for dry firm caps
• Fresh dill: infuses sauce and really sings in tzatziki buy bunches that smell sweet and grassy
• Lemon juice: brightens every topping use fresh for vibrant acidity
• English cucumber: for topping and sauce crisp and seedless is best
• Salt and pepper: for final seasoning use kosher salt and freshly ground pepper

Step-by-Step Instructions

Activate the Yeast:

Start by dissolving the quick rise yeast in warm water around 110 degrees F Let it sit for about ten minutes until the mixture looks frothy This means your yeast is alive and ready to make the dough rise

Mix the Dough:

In a large bowl combine the all purpose flour and salt Stir in the olive oil so you get little crumbs in your flour Make a well in the center of your bowl Pour in the activated yeast water mixture Use a wooden spoon to pull everything together This will form a thick sticky dough

Knead the Dough:

Turn the dough out onto a flour dusted countertop Knead by hand for ten minutes This step is crucial for gluten development which gives your pizza base that wonderful chewy texture If the dough feels dry drizzle with a tiny bit of olive oil

First Rise:

Place the kneaded dough in a greased bowl Cover with plastic wrap and set it somewhere warm Let it rise until doubled in volume usually about an hour This slow rise will make your crust soft and full of air bubbles

Prepare the Oven and Pizza Stone:

Place your pizza stone under the broiler and preheat on high for half an hour This helps the bottom of the pizza get crisp Reduce the oven heat to 375 degrees F and keep preheating for another half an hour It is a long preheat but worth it for a great texture

Roast the Veggie Toppings:

Slice your cherry tomatoes and artichoke hearts Spread them on a lined baking sheet Drizzle with olive oil salt pepper and a pinch of parsley Place them on the hot pizza stone Bake for about ten to fifteen minutes until tomatoes shrivel and artichokes turn golden This concentrates their flavors

Mix the Tzatziki Sauce:

Combine Greek yogurt with dill lemon juice and plenty of minced garlic Stir together until creamy and keep it chilled This cool sauce is the hallmark of gyro flavor

Second Rise and Shape Dough:

Punch down the risen dough Knead again briefly on a floured surface Shape it into a disk Let it rest for another ten to thirty minutes so it relaxes and rolls out more easily

Roll Out the Dough:

Dust a surface and a wooden board with flour or cornmeal Roll or stretch the dough until it is a big round or rough rectangle Depending on your setup you can shape directly on a wooden cutting board to help transfer to the oven

Assemble the Pizza:

Brush your prepared dough with a bit of Greek marinade Spread most of your chilled tzatziki sauce on top except for a border around the edge for the crust

Add Toppings:

Scatter chopped gyro meat across the pizza Arrange mushrooms roasted tomatoes artichokes bell peppers and onion rings Finish by sprinkling with feta cheese

Bake the Pizza:

Transfer the assembled pizza onto the hot pizza stone Bake at 375 degrees F for about ten to fifteen minutes until the cheese is melting Switch to broil for an additional five to ten minutes to brown the crust and toppings

Garnish and Serve:

Remove the pizza from the oven Top with cucumber slices and drizzle with reserved tzatziki sauce Slice and enjoy this flavor packed creation

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My favorite part of this pizza is the roasted artichoke hearts They get almost caramelized on the hot stone I still remember my cousins fighting over the last slice at a family reunion and it has been a running joke ever since

Storage Tips

Wrap any leftover pizza tightly and refrigerate for up to three days For the best next day experience reheat the slices in a hot oven or toaster oven until the crust crisps back up Avoid the microwave which softens everything If you have leftover tzatziki store separately and add fresh when serving

Ingredient Substitutions

You can use leftover rotisserie chicken tossed with Greek spices instead of gyro meat or swap in ground lamb cooked with garlic and oregano Try dairy free yogurt for the sauce if needed and store bought pizza dough if you are in a hurry Roasted eggplant or zucchini make excellent toppings too

Serving Suggestions

Serve gyro pizza with extra lemon wedges or a fresh Greek salad for a complete meal I sometimes offer little bowls of olives alongside or scatter extra fresh dill and parsley after baking Kids love dipping the crust in extra tzatziki

Cultural and Historical Notes

Gyros originated in Greece as a street food with savory layered meat herbs and creamy tzatziki sauce Pizza arrives from Italy but they blend beautifully here This fusion reflects the best of both traditions bringing festive Greek flavors to your homemade pizza night

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A bold flavor packed pizza that honors Greek street food and Italian comfort. Leftovers are just as delicious the next day especially with extra tzatziki.

Frequently Asked Questions

→ How do I get a crispy pizza crust?

Preheat your oven with a pizza stone and bake the assembled dough at high heat before broiling. This creates a chewy and crisp base.

→ Can I use store-bought dough?

Yes, store-bought pizza dough is suitable if you prefer a quicker option. Let it come to room temperature before shaping.

→ What kind of gyro meat works best?

Lamb, beef, or a blend of both offer traditional flavors. You can use precooked strips or thinly sliced from a deli counter.

→ Are there vegetarian alternatives for the toppings?

Substitute gyro meat with extra roasted vegetables such as portabella mushrooms, bell peppers, or marinated tofu.

→ How do I keep the tzatziki sauce creamy?

Use full-fat Greek yogurt and fresh dill. Mix just before serving and keep chilled for the best consistency and flavor.