Gyro Pizza with Tzatziki Drizzle (Print Version)
# Ingredients:
→ Dough
01 -
280 g all-purpose flour, plus additional for dusting
02 -
1 packet (7 g) instant quick-rise yeast
03 -
2 teaspoons fine sea salt
04 -
180 ml warm water (approximately 43°C)
05 -
2 tablespoons extra-virgin olive oil
→ Toppings
06 -
1 cup (240 g) plain Greek yogurt
07 -
4 tablespoons Greek marinade or Greek vinaigrette dressing
08 -
3 tablespoons garlic, freshly minced
09 -
12 slices gyro meat, chopped
10 -
0.5 small red onion or shallot, sliced into thin rings
11 -
8 cherry tomatoes, sliced
12 -
Quarter of a red or orange bell pepper, sliced into rings
13 -
5 artichoke hearts, sliced
14 -
2 portobello mushrooms, chopped
15 -
2 tablespoons fresh dill, finely chopped
16 -
1 tablespoon fresh lemon juice
17 -
1 English cucumber, thinly sliced (optional, for garnish)
18 -
Sea salt and freshly ground black pepper, to taste
# Instructions:
01 -
Combine warm water and the yeast in a small bowl. Allow the mixture to sit for 10 minutes, or until a frothy layer forms on the surface.
02 -
In a large mixing bowl, whisk together flour and salt. Drizzle in olive oil, then stir to attain a crumbly texture. Create a well in the center and pour in the activated yeast mixture. Mix using a wooden spoon until a thick dough develops.
03 -
Transfer the dough to a lightly floured surface. Knead for approximately 10 minutes until smooth and elastic, adding oil if necessary. Place in a greased bowl, cover with plastic wrap, and allow to rise in a warm location until doubled in volume, about 1 hour.
04 -
Position a pizza stone under the broiler and heat on high for 30 minutes. Lower oven temperature to 190°C and continue preheating for an additional 30 minutes.
05 -
Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking tray. Drizzle with olive oil, season with salt, pepper, and parsley if desired. Roast on the pizza stone for 10–15 minutes, until tomatoes are shriveled and artichokes are lightly browned.
06 -
In a bowl, combine Greek yogurt, dill, lemon juice, and minced garlic. Stir thoroughly and refrigerate until use.
07 -
Punch down the risen dough and knead briefly on a floured surface. Shape into a disk and rest for 10–30 minutes.
08 -
Roll out the dough to a circular or square base on a floured work surface. If necessary, sprinkle cornmeal on a wooden board or pizza stone to prevent sticking.
09 -
Brush the dough with 1–2 tablespoons Greek marinade. Spread three-quarters of the prepared tzatziki sauce evenly, leaving a border for the crust. Scatter chopped gyro meat, mushrooms, roasted tomatoes, artichoke hearts, bell pepper rings, and onion rings over the surface. Sprinkle with feta cheese if desired.
10 -
Bake at 190°C for 10–15 minutes or until cheese begins to melt. Switch the oven to broil and brown the crust for an additional 5–10 minutes, ensuring the base cooks through.
11 -
Remove the baked pizza from the oven. Adorn with fresh cucumber slices and drizzle remaining tzatziki sauce over the top before serving.
# Notes:
01 -
Allowing the dough to rise fully ensures an airy and soft crust typical for artisan flatbreads.
02 -
Preheating the pizza stone is essential for achieving a crisp base.